Sweet Potato Pound Cake Recipe

Name: Sweet Potato Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. cake flour; 1/2 tsp. salt; 1/2 tsp. baking soda; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1 stick butter (room temperature); 1/2 c. sour cream; 1 3/8 c. sugar; 4 oz. baked sweet potatoes, pureed; 3 eggs, lightly beaten; 1 tsp. vanilla extract; oil for loaf pan

Servings: persons

1 1/2 c. cake flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 stick butter (room temperature)
1/2 c. sour cream
1 3/8 c. sugar
4 oz. baked sweet potatoes, pureed
3 eggs, lightly beaten
1 tsp. vanilla extract
oil for loaf pan

1
Sift flour, salt, baking powder, cinnamon and nutmeg; set aside.
2
In large mixing bowl mix butter, sour cream and sugar until smooth.
3
Add sweet potato puree and eggs.
4
Mix until incorporated. Add vanilla, then fold in dry ingredients.
5
Pour the mixture into a lightly oiled 9-inch loaf pan and bake in 300u00b0 oven for 45 to 55 minutes until a toothpick or skewer inserted near center comes out clean.
6
Remove from oven.
7
Allow to cool before serving.

1044

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. cake flour, 1/2 tsp. salt, 1/2 tsp. baking soda, 1/2 tsp. cinnamon, and more.

Yes, Sweet Potato Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Pound Cake

How did you like this recipe?

Frequently Asked Questions