Moist, delicious, and bursting with pumpkin spice flavor, Sweet Potato Pound Cake is the quintessential fall desert. Only 7 ingredients!
We love a good pound cake. It's easy to make and always satisfying. Sweet Potatoes are the key ingredient that make this Pound Cake recipe a step above the rest. They not only add delicious subtle flavor, but also an incredibly moist texture. If you like spice cake, this recipe is a healthier choice, because sweet potatoes are backed with Vitamin A and fiber. It's so good, you don't even need icing! Like our Quick and Easy Pumpkin Bread, it's a favorite at fall gathering or holiday dinners. It's a great alternative to pumpkin pie.
Hint: coconut is what gives this cake sweetness and texture.
- BUTTER: unsalted butter, softened
- SUGAR: granulated sugar
- EGGS: large or extra large eggs
- SWEET POTATOES: sweet potatoes, cooked and mashed
- FLOUR: we used self-rising flour
- PUMPKIN PIE SPICE: use this blend of cinnamon, nutmeg, ginger, add cloves to give the cake the perfect flavor
- COCONUT: sweetened coconut, shredded
*see recipe card for quantities.
- Preheat Oven to 350°F.
- Combine Wet Ingredients: cream butter and sugar together in a medium mixing bowl. Add eggs, one at a time, beating well after each one.
- Add Sweet Potatoes: mix well.
- Mix Dry Ingredients: In a separate large mixing bowl, combine flour and pumpkin pie spice.
- Combine Wet and Dry Ingredients: Gradually add sweetpotato mixture to flour mixture while beating.
- Add Coconut: Stir in coconut.
- Pour Batter Into Bundt Pan: Spoon batter into a well greased bundt pan.
- Bake: bake for 65 minutes or until toothpick inserted comes out clean.
- Let the Cake Cool: Cool for 15 minutes and then invert pan to remove cake.
- Top with Powdered Sugar: Dust with powdered sugar (optional) and serve.
For best results, start with room temperature ingredients. Let the potatoes cool, and use use softened butter and room temperature eggs.
- ADD NUTS: chopped pecans or walnuts make a great addition to Sweet Potato Cake.
- FROST IT: add a dollop of Buttercream Frosting or Maple Glaze.
STORE: leftover cake, wrapped in plastic wrap, at room temperature or in the refrigerator for up to 5 days.
FREEZE: wrap cake in a layer of plastic wrap, then aluminum foil and store in freezer for up to 3 months.
This post is sponsored by our friends at the North Carolina SweetPotato Commission. All opinions are our own.
Roast them in the oven at 400°F until fork tender. Or pierce the skin with a fork and microwave for approximately 6 to 8 minutes (until fork tender).
Yes. Just drain the liquid and mash them well. This may change the texture of the cake since canned potatoes are watery.
Grease the bundt pan generously with butter or cooking spray before adding the batter. Use a non-stick pan if you can.
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- 1 cup unsalted butter softened
- 2 cups sugar
- 4 eggs
- 2 ½ cups sweetpotatoes cooked and mashed
- 3 cups self-rising flour
- 2 teaspoons pumpkin pie spice
- ½ cup sweetened coconut
- Preheat oven to 350° Cream butter and sugar together in a medium mixing bowl.
- Add eggs, one at a time, beating well after each one.
- Add sweetpotatoes and mix well.
- In a separate large mixing bowl, combine flour and pumpkin pie spice. Gradually add sweetpotato mixture to flour mixture while beating.
- Stir in coconut. Spoon batter into a well greased bundt pan.
- Bake for 65 minutes or until toothpick inserted comes out clean.
- Cool for 15 minutes and then invert pan to remove cake.
- Dust with optional powdered sugar.
- Prep Time: 20 mins
- Cook Time: 65 mins
- Category: dessert
Keywords: cake, sweet potato, potato, pound cake, fall, autumn, holiday, dessert