Buttery, Spiced, and Drenched in Caramel Pecan Goodness
This Sweet Potato Pound Cake with a Caramel Pecan Glaze is pure Southern comfort—moist, rich, and infused with warm spices that feel like home. The roasted sweet potato purée gives the cake a velvety texture, deep flavor, and beautiful color that Black bakers have perfected for generations. Each bite is buttery, tender, and wrapped in layers of cinnamon, nutmeg, and allspice that melt into the cake like a warm hug.
Ingredients
For the Sweet Potato Pound Cake
- 3 large sweet potatoes (washed, poked, roasted at 425°F for 1 hour; puréed until smooth)
- 2 sticks unsalted butter, softened (Kerrygold recommended)
- 1 cup brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- ⅓ cup sour cream (Daisy brand recommended)
- 3 large eggs
- Food coloring (optional, orange or red/yellow)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup buttermilk
For the Caramel Pecan Glaze
- 2 sticks unsalted butter
- 2 cups brown sugar
- 1 cup evaporated milk
- 1½ cups powdered sugar
- 1 cup chopped pecans
Step-by-Step Instructions
1. Roast and Prepare the Sweet Potatoes
- Wash the sweet potatoes, poke holes, and roast at 425°F for 1 hour.
- Peel and purée in a blender until completely smooth.
- Set aside to cool.
2. Preheat and Prep the Pan
- Preheat oven to 350°F.
- Generously butter and flour a Bundt pan.
3. Cream the Butter and Sugars
- Cream the softened butter with brown sugar and white sugar until light and fluffy.
4. Add Flavorings and Wet Ingredients
- Add vanilla, cinnamon, nutmeg, and allspice.
- Blend in the sour cream.
- Add the eggs one at a time, mixing after each.
- Mix in the sweet potato purée.
- Optional: add food coloring for a deeper orange hue.
5. Combine the Dry Ingredients
- Whisk together the flour, baking soda, and baking powder in a separate bowl.
6. Build the Batter
- Add the dry ingredients to the sweet potato mixture in batches, alternating with the buttermilk.
- Mix just until combined.
7. Bake the Pound Cake
- Pour the batter into the Bundt pan.
- Bake at 350°F for 1 hour, or until a toothpick comes out clean.
8. Cool and Flip
- Let the cake cool in the pan for 10–15 minutes.
- Flip onto a wire rack to finish cooling.
9. Make the Caramel Pecan Glaze
- Melt the butter in a saucepan.
- Add brown sugar and cook until melted and bubbling.
- Stir in the evaporated milk.
- Whisk in the powdered sugar until smooth.
- Stir in the chopped pecans.
10. Glaze the Cake
- Pour the warm caramel pecan glaze over the cake.
- Let it set slightly before slicing.
Pro Tips & Serving Suggestions
- Roast your sweet potatoes instead of boiling—roasting caramelizes the natural sugars and deepens flavor.
- If you want a picture-perfect slice, let the cake cool completely before cutting.
- Glaze while warm for a beautiful drip effect.
- Add a pinch of flaky sea salt to the glaze to create a salted caramel twist.
- Serve with ice cream, whipped cream, or hot coffee for the perfect vibe.
About the Creator
This recipe is by Janelle, the creative voice behind @jaaliyahs. Her baking style blends soulful Southern tradition with bold flavor, making her desserts beloved across social media.
Janelle | @jaaliyahs