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Freshly baked sweet potato pound cake sliced to reveal its rich, buttery texture, perfect for holiday desserts and fall baking.

Sweet Potato Pound Cake

By Emma Cook
This sweet potato pound cake is rich, moist, and perfectly spiced with cinnamon and nutmeg. Made with mashed sweet potatoes, buttermilk, and a buttery crumb, this cake is an irresistible treat for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices per person
Calories 320 kcal

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Bundt pan or loaf pan
  • Measuring cups and spoons
  • Cooling rack
  • Toothpick or cake tester

Ingredients
  

Main Ingredients

  • 2 medium sweet potatoes about 1 pound, cooked and mashed
  • 2 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs room temperature
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ½ cup brown sugar

Optional Additions

  • ½ cup chopped pecans or walnuts
  • ½ teaspoon pumpkin spice blend for extra warmth

Cream Cheese Glaze (Optional)

  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2-3 tablespoons milk adjust for desired consistency

Instructions
 

Step 1: Prepare the Sweet Potatoes

  • Preheat the oven to 325°F (163°C).
  • Cook the sweet potatoes by baking or boiling until fork-tender. Peel and mash them until smooth.

Step 2: Make the Batter

  • In a large mixing bowl, cream the butter and sugars until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Stir in the mashed sweet potatoes and vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
  • Alternate adding the dry ingredients and buttermilk to the batter, mixing until just combined.

Step 3: Bake the Cake

  • Grease and flour a bundt pan or loaf pan. Pour in the batter and smooth the top.
  • Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Cool and Glaze (Optional)

  • Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack.
  • If using a glaze, mix cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle over the cooled cake.

Notes

Notes & Tips

  • For extra moisture, use roasted sweet potatoes instead of boiled.
  • Make it gluten-free by substituting a 1:1 gluten-free flour blend.
  • For a dairy-free version, swap butter for coconut oil and buttermilk for almond milk with lemon juice.
  • Best flavor comes from room-temperature ingredients, so allow eggs and butter to sit out before baking.

Storage & Reheating Instructions

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Keeps for up to 7 days in a sealed container.
  • Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
  • Reheating: Warm slices in the microwave for 10-15 seconds to refresh moisture.

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Carbohydrates: 45g
  • Protein: 5g
  • Fat: 14g
  • Saturated Fat: 7g
  • Fiber: 3g
  • Sugar: 28g
Keyword sweet potato pound cake, homemade pound cake, moist pound cake, Southern dessert, fall baking, butter cake, bundt cake recipe, easy cake recipe