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+ servings
Slices of Sweet Potato Pound Cake

Sweet Potato Pound Cake

Sweet potatoes are perfect for your next holiday dinner and everyday meals. Now for the leftover sweet potato challenge. However, I have the solution for you. This recipe for a sweet potato pound cake is one of my favorite sweet potato recipes. Fluffy and moist, and deliciously sweet, this is a pound cake like no other!
Course Dessert, Dessert/Snack
Cuisine American, Southern
Prep Time 15 minutes
Cook Time 55 minutes
Servings 10
Calories 298kcal
Author Imma


Sweet Potato Pound Cake

  • 2 ½ cups (312.5 g) all-purpose flour
  • 1 ½ teaspoon (6 g) baking powder
  • 1 teaspoon (4 g) baking soda
  • 2 teaspoons (5 g) cinnamon
  • 1 teaspoon (2 g) nutmeg
  • 1-2 tablespoons (6-12 g)orange zest
  • ½ teaspoon (2.5 g) salt
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) brown sugar, packed
  • 8 ounce (226.8 g) unsalted butter
  • 4 large eggs
  • 1 ½ cup mashed sweet potatoes
  • cup (76 g)sour cream
  • 2 teaspoons (8.4 ml) vanilla extract

Caramel Glaze

  • ¼ cup (56.8 g) unsalted butter
  • ¾ cup (150g) brown sugar
  • 2 tablespoons (30 g) heavy cream
  • ¼ teaspoon (1.2 g) salt
  • 2 cups (226 g) powdered sugar
  • ½ teaspoon (2.1 ml) vanilla extract


Sweet Potato Pound Cake

  • Preheat oven to 300°F/150°C. Generously grease a bundt (or tube) pan with cooking spray and set it aside.
  • Mix flour, baking powder, baking soda, cinnamon, nutmeg, orange zest, and salt in a medium bowl. Set aside.
  • Cream together the butter and the granulated and brown sugar at high speed in a stand mixer until it's fluffy and starting to look white, about 4-5 minutes.
  • Then add eggs one at a time, beating the mixture well between each addition. Add mashed sweet potatoes, followed by flour mixture a little at a time.
  • Add the sour cream and vanilla extract. Stir well until everything is thoroughly combined. DON'T overmix. As you go, scrape the sides of the mixing bowl.
  • Pour the mixture into a greased cake pan. Lightly tap the cake pan on the countertop to eliminate any large air bubbles.
  • Bake at 300℉/150℃ until a tester inserted into the center comes out clean, 55 minutes, more or less.
  • Move it to a wire rack and let it cool.

Caramel Glaze

  • In a medium saucepan, add butter—heat on low.
  • As soon it melts, add the brown sugar, heavy cream, and salt. Continue to stir the mixture with a rubber spatula until it's well blended. Then bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4-5 minutes.
  • Remove it from the heat and stir in the vanilla extract. Transfer the caramel sauce to a container to cool.
  • Gradually sift powdered sugar into a medium bowl, then stir in the vanilla extract and caramel sauce a little at a time until the sauce reaches the desired consistency.
  • Drizzle on cake, slice, and serve.


  • For pound cakes, it pays to be accurate. Measure your ingredients and mix your dry and wet ingredients well before combining them. That's the way to get consistent results.
  • Ensure the ingredients are at room temperature, especially the eggs, the sour cream, and the mashed sweet potatoes. The batter mixes better and cooks more evenly than if you start with cold ingredients.
  • Don't overmix. Mix the ingredients well, but mixing it too much results in a crumbly pound cake.
  • Check for doneness by inserting a toothpick. It should come out clean. However, keep in mind this pound cake is pretty moist — that doesn't necessarily mean it's undercooked.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 145g | Calories: 298kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 186mg | Potassium: 128mg | Fiber: 1g | Sugar: 24g | Vitamin A: 105IU | Vitamin C: 4.5mg | Calcium: 59mg | Iron: 1.5mg