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sweet potato pound cake
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4.42 from 63 votes

Sweet Potato Pound Cake

"Sweet Potato Pound Cake that bakes up moist and tender! Full of real sweet potato flavor with hints of brown sugar and cinnamon! Topped with a sweet marshmallow cream cheese glaze and pecans!"
Course cake, Dessert, pound cake
Cuisine American, southern
Keyword how to make, moist, pound cake, sweet potatoes
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 people

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup unsalted butter (2 sticks, room temperature)
  • 1/2 cup butter-flavored shortening
  • 1 cup light brown sugar packed
  • 2 cups granulated sugar
  • 5 eggs room temperature
  • 2 teaspoons vanilla extract
  • cups sweet potato puree (I use stage 1 baby food. See note)
  • 1 cup half n half room temperature

MARSHMALLOW CREAM CHEESE GLAZE

  • 8 oz Marshmallow Creme ( I used Jet Puff)
  • 2 oz cream cheese room temperature
  • 1/4 cup confectioners sugar
  • 1 tablespoon half n half (may need more)
  • 3/4 cup chopped pecan pieces

Instructions

  • Preheat oven to 350 F. Grease and flour a 12-cup bundt pan. Set aside.
  • In a medium-size bowl whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • In a large bowl, cream together butter, shortening, brown sugar, and granulated sugar just until combined.
  • Mix in eggs, one at a time, until combined.
  • Mix in vanilla extract and sweet potato puree.
  • Gradually mix dry ingredients into wet ingredients, alternating with the half and half. Mix just until all ingredients are incorporated.
  • Pour batter evenly into prepared pan. Shake the pan to remove air bubbles and even out the top.
  • Bake for 60- 70 minutes (may need longer or shorter check it at the 50-minute mark) Do not over-bake!
  • Once a toothpick inserted into the cake comes out clean or with moist crumbs clinging to it, remove the cake from the oven.
  • Place on a cooling rack to cool.
  • Once the pan is cool enough to touch, remove the cake from the pan to finish cooling completely.
  • To make the glaze, add all glaze ingredients into a bowl.
  • Mix until the glaze is silky enough to drizzle on.
  • Once the cake has cooled, drizzle on the glaze.
  • Immediately sprinkle on the pecans.
  • Cover cake with cake topper and let sit overnight to deepen the sweet potato flavor.

Notes

A quick and easy cheat is to use baby food stage one sweet potatoes. It has the perfect pudding-like texture to make this pound cake super moist and tender. Makes sure that the only ingredient is sweet potatoes. 
If you want to use fresh sweet potatoes: Roast sweet potatoes. Place the flesh into a food processor and add enough water to create a pudding-like texture.