Description
This comforting Southern-style pound cake utilizes the natural moisture of roasted sweet potatoes to ensure a tender, velvety crumb that stays moist for days. Infused with warm cinnamon and nutmeg, this reliable, easy-to-make dessert is perfect for both casual afternoon coffee breaks and elegant holiday celebrations. Its simple, one-pot style preparation makes it an accessible favorite for novice and experienced bakers alike, delivering professional results with pantry staples.
Ingredients
2 cups mashed sweet potatoes (cooled completely)
3 cups all-purpose flour (sifted)
2 cups granulated sugar
1 cup unsalted butter (softened)
4 large eggs (room temperature)
2 tsp vanilla extract
1 tsp cinnamon
0.5 tsp nutmeg
1 tsp baking powder
Instructions
Preheat your oven to 325 degrees Fahrenheit.
Grease a standard bundt pan thoroughly with butter and a dusting of flour.
Mash roasted sweet potatoes until smooth.
Cream the softened butter and sugar in a large bowl until light and fluffy.
Add eggs one at a time while beating the mixture on medium speed.
Incorporate the mashed sweet potatoes and vanilla extract into the wet ingredients.
Whisk flour, baking powder, cinnamon, and nutmeg in a separate medium bowl.
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Notes
Ensure sweet potatoes are cooled to room temperature before adding to the batter to avoid scrambling the eggs. You can substitute granulated sugar with brown sugar for a richer, molasses-like depth. Feel free to fold in chopped pecans or walnuts for added texture.
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg