What is the best method to cook sweet potatoes for this cake?

Roasting is the best option. It concentrates the natural sugars and reduces the moisture, both of which matter for the cake texture. Boiling works too but adds water to the potato that can make the batter too wet. Either way, mash until completely smooth before adding to the batter.

Can I use canned sweet potatoes?

Yes, but expect a slightly different result. Canned sweet potatoes have a higher moisture content than fresh, which can make the crumb denser and wetter. If using canned, drain and pat them dry as thoroughly as possible before mashing.

How do I keep the cake from sticking to the bundt pan?

Butter and flour the pan thoroughly before the batter goes in. Don't rush this step. A poorly prepared pan is the most common reason why pound cakes stick, and there is no fixing it once the cake is baked.

Can I make this cake ahead of time?

Yes, and it actually gets better. The flavors meld overnight and the crumb tightens slightly, making it easier to slice cleanly. Bake the day before and store covered at room temperature.

Why did my pound cake sink in the middle?

Usually one of three things: the oven temperature was too high, the cake was underbaked, or the batter was overmixed. Make sure the oven is fully preheated to 350°F, don't open the oven door during the first 45 minutes of baking, and stop mixing the moment the flour is incorporated.

Sweet Potato Pound Cake

Ingredients

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1 cup unsalted butter, softened
2 cups sugar
4 eggs
21/2 cups sweet potato, cooked and mashed
2 teaspoons pumpkin pie spice
3 cups self rising flour
1/2 cup sweetened shredded coconut
Powdered sugar for dusting (optional)

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Instructions

Preheat oven to 350°F. Butter and flour a bundt pan thoroughly, making sure to coat every crevice.
Cream butter and sugar together in a medium mixing bowl until light and fluffy, about 3 to 4 minutes.
Add eggs one at a time, beating well after each addition.
Add sweet potato and mix well.
In a separate large mixing bowl, combine flour and pumpkin pie spice. Gradually add sweet potato mixture to flour mixture while beating.
Stir in coconut. Spoon batter into the prepared bundt pan.
Bake for 65 minutes or until toothpick inserted in the center comes out with just a few moist crumbs.
Cool in the pan for 15 minutes then invert onto a wire rack to remove the cake.
Dust with powdered sugar if desired.

Notes

Fresh sweet potatoes are best. Roast or boil them and mash until completely smooth. Canned sweet potatoes have a higher moisture content which can make the cake dense and wet.
Do not overmix once the flour goes in. Overmixing develops gluten and makes pound cake tough rather than tender.
Butter and flour every crevice of the bundt pan thoroughly. A poorly prepared pan is the most common reason pound cakes stick.

Author: Superman Cooks
Prep Time: 20 mins
Cooling Time: 15 mins
Cook Time: 65 mins
Category: dessert

Nutrition

Serving Size: 1 slice
Calories: 482
Sugar: 46 g
Sodium: 424.6 mg
Fat: 18.7 g
Carbohydrates: 74.2 g
Protein: 5.9 g
Cholesterol: 102.7 mg