Sweet Potato Pound Cake Recipe

Introduction

This Sweet Potato Pound Cake is a delightful twist on a classic, featuring roasted sweet potatoes for natural sweetness and a warm blend of spices. Finished with a luscious brown butter marshmallow glaze, it’s perfect for cozy gatherings or a special treat.

Ingredients

• 1½ cups roasted sweet potato puree (about 3 sweet potatoes)
• 1 cup unsalted butter (room temperature)
• 1½ cups brown sugar
• 6 eggs (room temperature)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup buttermilk
• 3 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 2 tsp kosher salt (Diamond Crystal Brand)
• 1½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground allspice
• 6 tbsp unsalted butter (browned)
• 2 cups mini marshmallows
• ½ tsp kosher salt (Diamond Crystal Brand)
• 1 cup powdered sugar (sifted)
• ½ tsp vanilla extract
• 3 tbsp whole milk (warmed)

Instructions

1. Step 1: Preheat the oven to 425°F and line a sheet tray with parchment paper. Place whole sweet potatoes on the tray and bake for 60-90 minutes until a brown sugary substance oozes out and they are fork tender.
2. Step 2: Remove sweet potatoes from the oven and let them cool. Peel the skin off, then blend the sweet potatoes in a food processor for about 20 seconds until smooth. Immediately reduce the oven temperature to 325°F.
3. Step 3: Generously spray a bundt pan with non-stick cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter and brown sugar on medium speed for 4-5 minutes until light and fluffy.
4. Step 4: Add eggs one at a time to the butter mixture, mixing well after each addition and scraping down the sides of the bowl as needed.
5. Step 5: Mix in the sweet potato puree, maple syrup, and vanilla extract until combined.
6. Step 6: In a separate bowl, whisk together all dry ingredients: flour, baking soda, baking powder, kosher salt, cinnamon, cloves, and allspice.
7. Step 7: Add one-third of the dry ingredients to the sweet potato mixture on low speed. Then add half of the buttermilk and mix thoroughly. Repeat with another one-third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients, mixing until just combined.
8. Step 8: Pour the batter into the prepared bundt pan and bake for 80-85 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
9. Step 9: Let the pound cake cool on a wire rack for 20-30 minutes. Carefully invert the cake onto a plate or serving platter and allow it to cool completely.
10. Step 10: For the brown butter marshmallow glaze, brown the butter in a small saucepan over medium heat. Add the mini marshmallows and stir frequently until melted and smooth.
11. Step 11: Whisk in the kosher salt and sifted powdered sugar. Stir in vanilla extract and warmed whole milk until the glaze is smooth and pourable.
12. Step 12: Drizzle the glaze generously over the cooled pound cake, allowing it to drip down the sides before serving.

Tips & Variations

• For easier peeling, roast sweet potatoes a day ahead and refrigerate overnight.
• Substitute buttermilk with milk mixed with 1 tbsp lemon juice or vinegar if needed.
• Add chopped pecans or walnuts to the batter for extra texture and flavor.
• If you prefer a simpler topping, dust the cooled cake with powdered sugar instead of the glaze.

Storage

Store the pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving. Add fresh glaze after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree instead of roasting my own?

Yes, you can use canned sweet potato puree, but roasting provides a deeper flavor and natural sweetness that enhances the cake.

How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center of the cake. It should come out clean or with only a few moist crumbs attached when the cake is done.

Sweet Potato Pound Cake Recipe

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★★★★★

4.8 from 139 reviews

This Sweet Potato Pound Cake is a moist, flavorful dessert that highlights roasted sweet potatoes combined with warm spices and a rich brown butter marshmallow glaze. Perfect for autumn gatherings or a comforting treat, this recipe features a tender crumb and a deliciously sweet, slightly spiced profile.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potato Pound Cake

• 1½ cup roasted sweet potato puree (about 3 sweet potatoes)
• 1 cup unsalted butter (room temperature)
• 1½ cups brown sugar
• 6 eggs (room temperature)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup buttermilk
• 3 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 2 tsp kosher salt (Diamond Crystal Brand)
• 1½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground allspice

Brown Butter Marshmallow Glaze

• 6 tbsp unsalted butter (browned)
• 2 cups mini marshmallows
• ½ tsp kosher salt (Diamond Crystal brand)
• 1 cup powdered sugar (sifted)
• ½ tsp vanilla extract
• 3 tbsp whole milk (warmed)

Instructions

1. Roast Sweet Potatoes: Preheat your oven to 425°F. Line a sheet tray with parchment paper and place the sweet potatoes on it. Roast for 60-90 minutes until a brown sugary substance oozes from them and they become fork tender.
2. Prepare Sweet Potato Puree: Remove sweet potatoes and let cool. Peel the skins off, then blend the flesh in a food processor for about 20 seconds until smooth. Lower oven temperature to 325°F for baking the cake.
3. Prepare Cake Pan: Generously spray a bundt pan with non-stick cooking spray to prevent sticking.
4. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the room-temperature unsalted butter and brown sugar together on medium speed for 4-5 minutes until light and fluffy.
5. Add Eggs: Add eggs one at a time to the butter-sugar mixture, mixing well after each addition and scraping down the sides of the bowl to ensure even mixing.
6. Mix in Sweet Potato & Flavors: Add the roasted sweet potato puree, maple syrup, and vanilla extract to the batter. Mix until fully integrated.
7. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, ground cloves, and ground allspice.
8. Alternate Adding Dry Ingredients and Buttermilk: Add one-third of the dry flour mixture to the sweet potato batter on low speed. Then add half of the buttermilk and mix thoroughly. Repeat: add another third of the dry mixture, the remaining buttermilk, and finally the last of the dry ingredients. Mix just until combined to avoid overmixing.
9. Bake the Cake: Pour the batter into the prepared bundt pan. Bake in the preheated 325°F oven for 80-85 minutes, or until a toothpick inserted comes out clean or with a few crumbs attached.
10. Cool Cake: Let the pound cake cool on a wire rack for 20-30 minutes. Carefully invert the pan onto a plate or serving platter and allow the cake to cool completely.
11. Prepare Brown Butter Marshmallow Glaze: Brown the unsalted butter in a small saucepan over medium heat until golden and fragrant. Add mini marshmallows and stir frequently until melted and smooth.
12. Finish Glaze: Whisk in kosher salt and sifted powdered sugar. Then stir in vanilla extract and warmed whole milk until the glaze is smooth and pourable.
13. Glaze the Cake: Drizzle the brown butter marshmallow glaze over the cooled sweet potato pound cake. Optionally, dust with additional powdered sugar if desired before serving.

Notes

• Roasting the sweet potatoes until caramelized adds a natural sweetness and depth of flavor to the cake.
• Ensure all wet ingredients like eggs and butter are at room temperature for better mixing and texture.
• Be careful not to overmix the batter once the flour is added to keep the pound cake tender.
• Use a good quality non-stick spray to help with the bundt pan release.
• The glaze can be made ahead and gently reheated to drizzle when ready.
• This pound cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.

Keywords: sweet potato pound cake, sweet potato dessert, fall dessert, holiday cake, brown butter glaze, marshmallow glaze