Sweet Potato Pound Cake

I came across this recipe in a Country Living magazine in my auto mechanic’s waiting room.  I couldn’t wait to try it, and I have to say, it has become one of my favorites!  Although the title suggests “pound cake”, I submit that this is a very nice alternative to banana bread or zucchini bread.  Not to mention how wonderful the whole house smells while it’s baking.  If they made sweet potato perfume, I would be wearing it!  And roasted pecans are the icing on the cake–literally! I gifted my neighbor with some as she had just poured herself a cup of coffee.  I am  happy to say, I put a smile on her face.

I get confused with the difference between sweet potatoes and yams, so I relied on my produce stand’s identification.  They seems to be interchangeable, depending on your source of information. Although they are more expensive, I chose to make this with the lighter, yellowish tubers, rather than the orange ones, which were labeled “yams” at this store.

At Thanksgiving, I’m sure you could make this with any leftover yams you might have on hand, but I am not disappointed with my final result using sweet potatoes.  One medium-size sweet potato should be sufficient.

Sweet-Potato Poundcake
Recipe type: Quick Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg*
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • ½ teaspoon vanilla extract
  • 1 cup mashed sweet potatoes (1 medium)
  • 2 large eggs, at room temperature
  • ½ cup chopped pecans
  1. Preheat oven to 325 degrees.
  2. In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, baking soda and salt.
  3. In a large bowl, cream butter, sugars and vanilla until light and fluffy, about 5 minutes. Blend in sweet potato, then eggs.
  4. With mixer on low, add flour mixture in thirds, blending just enough to combine.
  5. Spoon batter into a greased 9-inch loaf pan. Sprinkle pecans on top.
  6. Bake until cake tests clean when a skewer or toothpick is inserted into center, 60-70 minutes.
  7. Cool cake in pan for 5 minutes, then release and cool on wire rack.
* I prefer to grate my own nutmeg. You can definitely taste the difference!

Et cetera:  I have also made this recipe as muffins, (25 minute baking time), for an on-the-run morning breakfast.  Just as good and easier to share with friends and neighbors.

Sweet Potato Muffins


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