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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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/sweet-potato-pound-cake-recipe/