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Ultra-Moist Southern Sweet Potato Pound Cake with Cream Cheese Glaze

A slice removed from a moist sweet potato pound cake topped with dripping vanilla glaze on a white plate.
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A recipe for a rich, tender sweet potato pound cake featuring warm spices and topped with a simple cream cheese glaze.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed cooked sweet potato (about 1 large sweet potato)
  • 1/2 cup buttermilk, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the Glaze: 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Mix in the mashed sweet potato until just combined.
  5. In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix on low speed until just combined; do not overmix.
  7. Pour the batter into the prepared pan.
  8. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. To make the glaze, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
  11. Drizzle the glaze over the cooled cake.

Notes

  • Cook your sweet potato until very soft; drain any excess moisture before mashing for the most accurate measurement.
  • Use room temperature eggs and buttermilk for better batter emulsification.
  • For a richer flavor, substitute 1/4 cup of the granulated sugar with packed light brown sugar.

Nutrition

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