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Southern Sweet Potato Pound Cake

Southern sweet potato pound cake is baked in a 10-inch tube pan until golden and tender, with mashed sweet potato, cinnamon, and nutmeg in every slice. This classic-style cake has a soft, buttery crumb and a gentle warming spice flavor.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
cooling 15 minutes
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato large (about 12 ounces), scrubbed
  • 1 baking spray with flour for the pan
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 1.5 cup unsalted butter 3 sticks, softened
  • 2.5 cup granulated sugar
  • 6 eggs large, at room temperature
  • 0.5 cup whole milk at room temperature
  • 2 tsp vanilla extract

Equipment

  • 1 rimmed baking sheet
  • 1 10-inch tube pan (about 12-cup capacity)
  • 1 electric mixer

Method
 

  1. Heat the oven to 400°F. Place the sweet potato on a rimmed baking sheet and bake for 45 to 60 minutes, until fork-tender.
  2. Let the sweet potato cool until easy to handle.
  3. Reduce the oven temperature to 325°F and generously coat a 10-inch tube pan (about 12-cup capacity) with baking spray.
  4. Peel the sweet potato, mash the flesh until smooth, and measure 1 cup.
  5. Whisk the flour, baking powder, salt, cinnamon, and nutmeg together in a medium bowl.
  6. Beat the butter and sugar in a large bowl with an electric mixer on medium speed for 3 to 4 minutes, until pale and fluffy.
  7. Beat in the eggs one at a time, mixing until each is incorporated and scraping the bowl as needed.
  8. Stir the mashed sweet potato, milk, and vanilla together in a small bowl until smooth.
  9. With the mixer on low, add the flour mixture in three additions, alternating with the sweet potato mixture in two additions; begin and end with the flour mixture, mixing just until combined.
  10. Scrape the batter into the prepared pan and bake for 80 to 95 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  11. Cool the cake in the pan on a wire rack for 15 minutes.
  12. Invert the cake onto the rack and cool completely.

Notes

For a smooth crumb, mash the sweet potato thoroughly and measure 1 cup after mashing. Refrigerate covered for up to 4 days; freeze slices for up to 3 months. Dairy-free butter and milk can be used as a swap, though the texture may vary.