Description
This sweet potato pound cake is a tender, warmly spiced Southern dessert topped with a decadent brown butter glaze. Rich, buttery, and full of sweet potato flavor, it’s the perfect finish to any meal.
Ingredients
For the sweet potato pound cake:
- 3 cups all purpose flour, sifted if lumpy
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light brown sugar
- 1 cup sweet potato purée
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole buttermilk
- chopped pecans, for garnish (optional)
- vanilla ice cream, for serving (optional)
For the brown butter glaze:
- 1 1/2 cups powdered sugar
- 1/2 cup (1 stick) salted butter
- 3 tablespoons whole milk (or milk of choice)
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 325°F and generously grease a 10-cup bundt pan with baking spray or butter. Set aside.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In a stand mixer or using a hand mixer, beat the butter and brown sugar until light and fluffy, about 3–4 minutes.
4. Add in the sweet potato purée and mix to combine.
5. Beat in the eggs one at a time, mixing until just incorporated. Add the vanilla and almond extract.
6. Add the flour mixture in stages, alternating with buttermilk, beginning and ending with the flour. Mix until just combined; do not overmix.
7. Pour batter into prepared bundt pan and smooth the top with a spoon.
8. Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
10. To make the glaze, melt butter in a saucepan over medium heat until golden brown and nutty, about 5–6 minutes. Remove from heat and let cool slightly.
11. In a bowl, mix powdered sugar with the browned butter. Add milk and vanilla and stir until smooth.
12. Place the cooled cake on a plate and drizzle glaze over top. Let set for a few minutes.
13. Garnish with chopped pecans if desired. Slice and serve with ice cream if you like.
Notes
For best results, let the sweet potato purée and eggs come to room temperature before baking.
Avoid overmixing the batter to maintain a tender crumb.
Store leftovers in an airtight container in the fridge for up to 1 week. Serve at room temperature.
Watch the brown butter closely—it can burn quickly once it starts browning.