This Sweet Potato Pound Cake recipe is sponsored by our friends at the North Carolina SweetPotato Commission, who are encouraging us all to be a little sweeter. All opinions are our own.
Be sweet more often. What a simple, yet profound mantra that rings true with us at superman cooks. When we heard about the North Carolina SweetPotato Commission’s campaign to be a little sweeter (and add more sweet potatoes to your meals), we were anxious to join in. With World Kindness Day fast approaching, we accepted this sweet challenge whole-heartedly, creating a delicious (and surprisingly simple) Sweet Potato Pound Cake that we brought in to share with our co-workers. Sweet indeed.
In our family, sweet potatoes are a staple on the dinner table. We most often serve them as a side: sweetened with Sunday ham and always on Thanksgiving. I love to order them at a steak house with delicious cinnamon sugar butter on top. What I honestly failed to realize is that sweet potatoes are a healthy choice, packed with vitamin A and fiber. One medium sweet potato is just over one hundred calories.
The North Carolina Sweet Potato Commission challenged us to look at this familiar friend a little differently, to create a recipe that broke with tradition and could be enjoyed all year round. This is my kind of challenge, as I always try to create dishes a bit different from the norm. Since sweet potatoes are traditionally served warm as a side dish to a protein, I wanted to turn this idea upside down and try to use them in a dessert. This seemed to make sense, as the sweet potato already has a natural sweetness.
Jackie and I played with this idea a bit, giving it a few tries and tweaking it here and there. Our finished product, the Sweet Potato Pound Cake, is something I am quite proud of. I am convinced that coconut is a key ingredient, providing sweetness and texture. The sweet potatoes hold up beautifully, and they keep this cake moist enough to enjoy without any sugary glaze or icing. It is made with just seven ingredients; that means it’s quick and easy with very little mess. It resembles a nice spice cake but is just a bit healthier. Most importantly, it is a surprisingly delicious treat that is worthy of sharing with special people in your life. For us, that meant our co-workers, who graciously accepted and enjoyed our attempt to be a little sweeter.
*Head over to the North Carolina SweetPotato Commission's website to grab this recipe (and plenty of others)!
1 cup unsalted butter softened
2 cups sugar
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