Sweet Potato Pound Cake 🍠🍰

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This recipe delivers a rich, moist, and indulgent pound cake with the perfect balance of sweet potato flavor and buttery goodness. It’s ideal for holiday gatherings, potlucks, or as a show-stopping dessert for any occasion.

Ingredients

Wet Ingredients:

  • 1 (8-oz.) package cream cheese, softened
    Tip: Leave the cream cheese at room temperature for about 30 minutes before starting to ensure it mixes smoothly.
  • 1/2 cup (1 stick) unsalted butter, softened
    Tip: Use unsalted butter to control the salt content of the cake.
  • 2 cups granulated sugar
    Tip: For an extra hint of flavor, use a mix of white and light brown sugar (1 cup each).
  • 4 large eggs
    Tip: Bring eggs to room temperature for easier blending and a lighter texture.
  • 2 1/2 cups cooked, mashed sweet potatoes
    Tip: Roast sweet potatoes for a deeper, caramelized flavor, or boil them for a more neutral taste. Mash until smooth and cool completely before adding to the batter.
  • 1 teaspoon vanilla extract
    Tip: Use pure vanilla extract for the best flavor.

Dry Ingredients:

  • 3 cups all-purpose flour
    Tip: Sift the flour for a lighter, more tender cake.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
    Tip: Salt enhances the overall flavor of the cake.
  • 1 teaspoon ground cinnamon or nutmeg (optional)
    Tip: Add both spices for a warm, aromatic flavor.

Instructions

Step 1: Prepare the Sweet Potatoes

  • Roast or boil the sweet potatoes until fork-tender.
  • Peel and mash them until smooth, ensuring no lumps. Let cool completely.

Step 2: Preheat the Oven

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 10-inch (12-cup) tube pan or two 8 1/2 x 4 1/2-inch loaf pans. Alternatively, line pans with parchment paper for easier removal.

Step 3: Mix the Wet Ingredients

  1. Cream Butter and Cream Cheese:
    • In a large mixing bowl, use a stand or hand mixer to beat cream cheese and butter together on medium speed until creamy and smooth (about 2–3 minutes).
  2. Incorporate Sugar:
    • Gradually add sugar and beat until the mixture is light and fluffy (another 2–3 minutes).
  3. Add Eggs:
    • Add eggs one at a time, mixing well after each addition.
  4. Mix in Sweet Potatoes and Vanilla:
    • Add the mashed sweet potatoes and vanilla extract, and mix until fully incorporated.

Step 4: Combine Dry Ingredients

  • In a separate bowl, whisk together flour, baking powder, baking soda, salt, and optional spices.

Step 5: Incorporate Dry into Wet

  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.

Step 6: Bake the Cake

  1. Fill the Pan(s):
    • Spoon the batter evenly into the prepared pan(s). Smooth the top with a spatula.
  2. Bake:
    • Bake in the preheated oven for 1 hour to 1 hour and 10 minutes for a tube pan or 50–60 minutes for loaf pans.
    • Use a toothpick or skewer to test doneness—it should come out clean or with just a few crumbs.

Step 7: Cool and Serve

  1. Cooling:
    • Cool the cake in the pan on a wire rack for 10 minutes. Then remove from the pan and allow to cool completely on the rack (about 1 hour).
  2. Slice and Serve:
    • Slice the cake into generous servings. Optional: Dust with powdered sugar or drizzle with a simple glaze.

Optional Add-Ons

  • Glaze:
    Mix 1 cup powdered sugar with 2–3 tablespoons of milk and 1/2 teaspoon vanilla for a simple glaze.
  • Nutty Topping:
    Sprinkle with chopped pecans or walnuts before baking for added texture and flavor.

Enjoy this delightful Sweet Potato Pound Cake—it’s sure to be a crowd-pleaser! 🥰

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