Sweet Potato Pound Cake

If you’re looking for a very moist pound cake, you should try this recipe.  I love pound cakes, and I especially love how moist this pound cake is.  I know it’s not fall, but I still have a large bag of sweet potatoes…so, I’m thinking I need to make a few other recipes that call for sweet potatoes before they go bad on me.  I won’t complain at all about having an over-abundance of sweet potatoes, I can always find a way to use them up!  I hope you enjoy this recipe, it’s really a very yummy pound cake!

This recipe is from Southern Living Best Fall Baking magazine from November 2012.

 

Happy Pound Cake Baking!

 

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Ingredients:

 

1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

2 cups granulated sugar

4 large eggs

2 and 1/2 cups cooked, mashed sweet potatoes

3 cups all-purpose flour

2 teaspoons, baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon or nutmeg (optional)

1 teaspoon vanilla extract

 

directions:

 

1. Preheat oven to 350F.  Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs, 1 at a time, beating just until the yellow disappears.  Add sweet potatoes, and beat well.

2. Stir together flour, next 3 ingredients; and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to the butter mixture, beating at low-speed just until blended after each addition. Stir in vanilla.  Spoon better into a greased and floured 10-inch (12-cup) tube pan.

3. Bake at 350 F  for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in the center come out clean.  Cool in pan on a wire rack 10 minutes.  Remove from pan to wire rack, and cool completely (about 1 hour).

 

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17 thoughts on “Sweet Potato Pound Cake

    • It’s really good Janet, I don’t think you’ll be disappointed. Let me know if you have further questions. Good Luck and let me know how you like it, or if you don’t like it.

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  1. I made this cake but used the canned pumpkin I had. The batter was a little bland so I used one and one half tsp. of pumpkin pie spice. It looked beautiful but was very dense and had a darker, denser layer on the bottom and up the sides. Was it the substitution of the pumpkin or perhaps the 9″ 12 cup tube pan I used?

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    • I’m really not sure Jean, but the pumpkin spice will make a batter darker. I don’t think it was the spice really, so, not sure. I’ve never substituted the pumpkin for sweet potatoes in this recipe. A smaller tube pan will make the pound cake thicker. A cake that is overly dense typically has too much liquid, too much sugar. Did you sift your dry ingredients first before adding to the recipe? Hope some of this helps Jean.

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  2. I am so disappointed, I made the cake today,mbut I could not put it into the oven as I had errands to run. When I returned I put the batter into the oven. When the time was up I removed the cake walked away when I returned, the cake had fallen, when I removed it from the pan it was like mush, tastey but mush what did I do wrong. I’m trying to learn to bake should I have used cake flour instead of all purpose.

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    • Ruth, so sorry your cake didn’t turn out right for you, but I do think it was letting it sit for sometime while you ran errands. When you mix a cake together, it has to be baked right away…it should be baked right away anyway. Only use cake flour when a recipe calls for cake flour. I always use all-purpose flour (AP as some people call it). You should try this recipe again, but bake it right away, it’s really a good pound cake. Merry Christmas to you Ruth!

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    • I really don’t know for sure Margaret, but I would think it would make a difference on how the cake bakes, and the flavor, it depends on how short you are on the potatoes.

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