Sweet Potato Pound Cake

130 mins
Serves 1
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Directions

  1. 1Wash, dry, and poke holes in three large sweet potatoes.
  2. 2Bake the sweet potatoes at 425 degrees Fahrenheit for one hour.
  3. 3Peel the skins off the baked sweet potatoes and put the flesh into a large mixing bowl.
  4. 4Add two sticks of unsalted softened butter to the sweet potatoes and mix until well combined.
  5. 5Add one cup of brown sugar, half a cup of white sugar, and one tablespoon of vanilla extract to the mixture.
  6. 6Mix the ingredients together until well combined.
  7. 7Add three large eggs to the mixture and mix until well combined.
  8. 8Add one teaspoon of baking soda, one teaspoon of baking powder, one tablespoon of cinnamon, one teaspoon of nutmeg, and one teaspoon of allspice.
  9. 9Sift in three cups of all-purpose flour into the mixture.
  10. 10Mix all the dry ingredients into the sweet potato mixture.
  11. 11Add half a cup of buttermilk and mix until well combined.
  12. 12Optionally, add a couple of drops of food coloring to enhance the sweet potato color and mix.
  13. 13Pour the mixture into a greased bundt pan.
  14. 14Bake the cake at 350 degrees Fahrenheit for approximately one hour.
  15. 15For the glaze, melt two sticks of unsalted butter and two cups of brown sugar in a saucepan on medium heat, stirring until bubbly.
  16. 16Add one cup of evaporated milk to the saucepan and cook until thickened.
  17. 17Add three cups of powdered sugar and mix until well combined.
  18. 18Stir in one cup of chopped pecans.
  19. 19Flip the baked pound cake out of the bundt pan onto a plate.
  20. 20Pour the glaze over the warm sweet potato pound cake.

Ingredients

  • 3 large sweet potatoes
  • 2 sticks unsalted softened butter
  • 1 cup brown sugar
  • 0.5 cup white sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 cup buttermilk
  • 2 sticks unsalted butter
  • 2 cups brown sugar
  • 1 cup evaporated milk
  • 3 cups powdered sugar
  • 1 cup chopped pecans
  • drops food coloring

Equipment

forkbaking sheetlarge mixing bowlhand mixersiftergreased bundt pansaucepanspatulawired rack

Tips

  • Let your pound cake cool for about 10-15 minutes before flipping onto a wired rack and topping with your glaze.
  • The food coloring is optional to make it extra sweet potato looking.