If you love sweet potato pie, then this Sweet Potato Pound Cake is about to be your new favorite dessert! This cake is buttery, moist, and packed with warm spices, giving you that perfect blend of pound cake richness and sweet potato goodness. Finished with a creamy sauce, this dessert is a Southern classic with a twist—perfect for holidays, Sunday dinner, or whenever you need a little homemade comfort.
Ingredients: What You Need
For the Cake:
- ½ lb salted butter (2 sticks), softened
- 3 cups sugar
- 1 cup sour cream (Daisy brand preferred)
- ½ tsp baking soda
- 3 cups all-purpose flour (Pillsbury brand preferred)
- 6 large eggs
- 1 tsp vanilla extract
- 1 ½ cups mashed sweet potatoes
For the Cream Sauce (Optional):
- ½ cup heavy cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Step-By-Step Instructions
1. Prepare Your Ingredients
• Start by preheating your oven to 325°F.
• Grease a bundt pan generously with shortening and a light dusting of flour to prevent sticking.
• If you haven’t already, cook and mash your sweet potatoes until smooth, then set them aside to cool.
2. Cream the Butter and Sugar
• Using a stand mixer or a handheld blender, beat the softened butter on low speed until creamy.
• Gradually add in the sugar, beating until light and fluffy.
3. Incorporate the Wet Ingredients
• Mix in sour cream until well combined.
• Add the eggs two at a time, mixing after each addition.
• Stir in the vanilla extract for extra depth of flavor.
4. Combine Dry and Wet Ingredients
• In a separate bowl, whisk together flour and baking soda.
• Gradually add the dry ingredients to the butter mixture, mixing just until combined.
• Gently fold in the mashed sweet potatoes, ensuring the batter is smooth.
5. Bake to Perfection
• Pour the batter into the prepared bundt pan, layering evenly.
• Bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack.
6. Make the Cream Sauce
• In a small saucepan, warm the heavy cream over low heat.
• Whisk in powdered sugar and vanilla extract until smooth.
• Drizzle over the cooled cake for a perfect finishing touch.
Pro Tips & Serving Suggestions
Use Roasted Sweet Potatoes: Baking the sweet potatoes instead of boiling enhances their natural sweetness and flavor.
Room Temperature Ingredients: Let your butter, eggs, and sour cream sit out for 30 minutes before mixing—this ensures a smooth and fluffy batter.
Add Warm Spices: For extra fall flavors, try adding ½ teaspoon of cinnamon or nutmeg to the batter.
Pairing Idea: Serve with a scoop of vanilla ice cream or a cup of hot coffee for the ultimate dessert experience!
About the Creator
Brought to you by Triple Oh Gee, this recipe is inspired by a cherished mother’s cookbook, filled with recipes that bring family and tradition to the table. Baking has always been a way to honor her legacy, and this Sweet Potato Pound Cake is an extension. Check out more recipes @tripleohgee_
Ashh | tripleohgee_