Sweet potato pound cake is a tasty dessert loved by many. It is soft, sweet, and full of flavor. This cake uses mashed sweet potatoes to add moisture and a natural sweetness. It is perfect for fall or any time you want a cozy treat.
In this article, you will learn how to make sweet potato pound cake step by step. We will also share tips to avoid common mistakes. This recipe is easy to follow, even if you are new to baking.
Ingredients Needed
Before starting, gather all these ingredients:
- 2 cups mashed sweet potatoes (cooked and cooled)
- 1 cup unsalted butter (softened to room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs (room temperature)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with a little lemon juice)
Step-by-Step Instructions
Follow these simple steps to make your sweet potato pound cake:
Step 1: Prepare Sweet Potatoes
Peel and chop sweet potatoes into small pieces. Boil or steam until soft. Drain and mash them well. Let the mashed potatoes cool to room temperature before using.
Step 2: Preheat Oven And Prepare Pan
Preheat your oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan. You can also use a bundt pan if you prefer.
Step 3: Cream Butter And Sugar
In a large bowl, beat the butter and sugar together. Use an electric mixer if you have one. Beat until the mixture is light and fluffy. This step is very important for a soft cake.
Step 4: Add Eggs
Add the eggs one at a time. Beat well after each egg. This will help the eggs mix well with the butter and sugar.
Step 5: Mix Dry Ingredients
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This makes sure the dry ingredients are well mixed.
Step 6: Combine Ingredients
Add the dry ingredients and buttermilk to the butter mixture. Do this in parts: one-third dry, then half buttermilk, then dry, then buttermilk, and last dry. Mix gently after each addition. Do not overmix. Overmixing can make the cake dense.
Step 7: Add Mashed Sweet Potatoes And Vanilla
Fold in the mashed sweet potatoes and vanilla extract. Mix just until combined. The batter should be smooth and thick.
Step 8: Bake The Cake
Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for about 60 to 70 minutes. Check the cake with a toothpick after 60 minutes. If it comes out clean, the cake is ready.
Step 9: Cool The Cake
Let the cake cool in the pan for 15 minutes. Then remove it from the pan and cool completely on a wire rack. This stops the cake from getting soggy.
Tips for a Perfect Sweet Potato Pound Cake
Here are some easy tips to avoid common mistakes:
Use Room Temperature Ingredients
Butter, eggs, and buttermilk should be at room temperature. Cold ingredients do not mix well. This can make the cake heavy.
Cream Butter And Sugar Well
Beat butter and sugar for at least 3-5 minutes. The mixture should look pale and fluffy. This adds air and makes the cake light.
Measure Ingredients Correctly
Use a spoon to fill measuring cups with flour and sugar. Level it with a knife. Do not scoop flour directly with the cup. Too much flour makes the cake dry.
Do Not Overmix The Batter
After adding flour, mix only until you see no more dry spots. Overmixing can make the cake tough.
Preheat The Oven
Make sure your oven is hot before baking. Put the cake inside only when the oven is ready.
Avoid Opening The Oven Door Often
Opening the door lets heat escape. This can make the cake sink in the middle.
Use The Right Pan
A 9×5 inch loaf pan works best. Using a different size changes baking time and texture.
Why Soak Sweet Potatoes?
Sometimes, people soak sweet potatoes before cooking. Soaking removes some starch. It also helps sweet potatoes cook evenly. For this recipe, peeling and boiling or steaming is enough. Make sure to mash well after cooking.
How to Serve Sweet Potato Pound Cake
This cake tastes great warm or cold. You can add a dusting of powdered sugar on top. Some like to add vanilla ice cream or whipped cream. Fresh fruit like berries also pairs well.
Storage Tips
Store the cake in an airtight container. It stays fresh for 3 to 4 days at room temperature. You can keep it in the fridge for up to a week. To freeze, wrap the cake tightly in plastic wrap. Then put it in a freezer bag. Thaw in the fridge before serving.
Nutrition Benefits of Sweet Potatoes
Sweet potatoes are healthy and full of vitamins. They have vitamin A, vitamin C, and fiber. Using sweet potatoes in cake adds nutrition. It also reduces the need for extra sugar or butter.
Summary Table: Key Baking Tips
| Common Mistake | How to Fix |
|---|---|
| Cold ingredients | Use room temperature butter, eggs, and buttermilk |
| Not creaming butter and sugar enough | Cream until pale and fluffy (3-5 minutes) |
| Overmixing after adding flour | Mix just until combined, no more |
| Opening oven door during baking | Keep door closed until cake is done |
| Using wrong pan size | Use a 9×5 inch loaf pan for best results |