Description
This Sweet Potato Pound Cake is a moist and flavorful dessert that combines the natural sweetness of tender boiled sweet potatoes with warm spices like cinnamon, nutmeg, and allspice. Topped with a luscious maple pecan glaze, this cake offers a comforting richness perfect for any occasion, from holiday gatherings to casual tea times.
Ingredients
Scale
Cake Ingredients
- 3 large sweet potatoes, rinsed, peeled, cut into 2-inch pieces
- 2 cups (400 g) granulated sugar
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
Maple Pecan Glaze Ingredients
- ¼ cup (½ stick / 57 g) unsalted butter
- 3 tablespoons pure maple syrup
- 3 tablespoons heavy whipping cream
- ½ cup (62.5 g) confectioners’ sugar, sifted
- 3 tablespoons finely chopped pecans (optional)
Instructions
- Boil water and cook potatoes: Bring a large pot of salted water to a boil. Add the sweet potatoes and reduce heat to a simmer. Cook for 15-20 minutes until they are fork tender.
- Drain and mash potatoes: Drain the cooked sweet potatoes and place them in a large bowl. Use a potato masher to mash until smooth, measuring out 2 ½ cups. Set aside to cool to room temperature.
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Spray a 10-inch Bundt pan with nonstick cooking spray and set aside.
- Cream sugar and butter: In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and softened butter. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy.
- Mix in mashed sweet potatoes and vanilla: Add the cooled mashed sweet potatoes and vanilla extract to the creamed mixture. Blend well until fully incorporated.
- Add eggs one at a time: Incorporate the eggs individually, beating well after each addition to ensure the batter is smooth and homogeneous.
- Whisk dry ingredients: In a separate bowl, thoroughly whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, allspice, and kosher salt.
- Combine dry ingredients with wet: Gradually add the dry ingredient mixture to the wet sweet potato batter, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Pour batter into pan: Transfer the batter evenly into the prepared Bundt pan, smoothing the surface with a spatula for an even bake.
- Bake the cake: Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 20 minutes. Then invert the cake onto a serving plate and allow it to cool completely before glazing.
- Prepare the maple pecan glaze: While the cake cools, melt the butter in a small saucepan over medium heat. Add the maple syrup and heavy whipping cream, stirring to combine.
- Boil the glaze mixture: Bring the glaze mixture to a gentle boil and let it boil for 1 minute to blend flavors.
- Remove from heat and add sugar: Take the saucepan off the heat and whisk in the sifted confectioners’ sugar until the glaze is smooth and slightly thickened.
- Cool the glaze: Allow the glaze to cool for 25-30 minutes until it thickens enough to coat the back of a spoon.
- Glaze and garnish the cake: Drizzle the cooled glaze evenly over the cake. Sprinkle with finely chopped pecans for an optional crunchy topping.
Notes
- Ensure sweet potatoes are fully cooled before mixing to avoid curdling the batter.
- Use room temperature eggs to help the batter mix evenly and bake properly.
- Be careful not to overmix once the dry ingredients are added to retain a tender crumb.
- The glaze can be made a day ahead and stored covered in the refrigerator; rewarm slightly before drizzling.
- If pecans are omitted, consider adding toasted walnuts or simply enjoy the cake without nuts.
