Description
Sweet Potato Pound Cake: A Southern Delight You Can’t Resist
Ingredients
Scale
- 1 cup Unsalted Butter (At room temperature)
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 4 Eggs (Room temperature)
- 2 cups Mashed Sweet Potato (Can substitute with pumpkin)
- 1 cup Evaporated Milk
- 1 teaspoon Vanilla Extract
- 2 cups Unbleached All-Purpose Flour (Avoid overmixing)
- 1 tablespoon Orange Zest
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 0.5 teaspoon Kosher Salt
- 1 teaspoon Spices (Cinnamon, Nutmeg, Ginger) (To taste)
- 1 cup Chopped Toasted Pecans (For glaze)
- 0.5 cup Butter
- 1 cup Brown Sugar
- 0.5 cup Granulated Sugar
- 1 pinch Salt
- 1 teaspoon Vanilla
- 0.75 cup Milk
- 1 cup Confectioners Sugar (Sifted)
Instructions
- Prepare Sweet Potatoes: Roast sweet potatoes at 425°F for 45 minutes to 1 hour until tender, then mash until smooth.
- Preheat Oven: Preheat your oven to 300°F and grease a bundt pan.
- Cream Butter and Sugars: In a mixing bowl, cream together unsalted butter, granulated sugar, and light brown sugar until fluffy.
- Add Eggs and Wet Ingredients: Mix in room-temperature eggs, mashed sweet potatoes, evaporated milk, and vanilla extract.
- Mix Dry Ingredients: Whisk together all-purpose flour, orange zest, baking powder, baking soda, kosher salt, and spices.
- Combine Mixtures: Gradually add dry ingredients to wet ingredients and mix until just combined.
- Bake: Pour the batter into the bundt pan and bake for about 1 hour and 40 minutes.
- Cool: Let the cake cool in the pan for 10-15 minutes, then invert onto a cooling rack.
- Make Pecan Glaze: Melt butter in a saucepan, stir in sugars, salt, and milk. Boil and then mix in confectioners sugar and chopped pecans.
- Glaze the Cake: Pour the warm pecan glaze over the cooled cake and allow it to set before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg