Recipe

Sweet Potato Pound Cake

Buttery, tight crumb, crisp edges, and real sweet potato flavor, plus a maple glaze you will want to “accidentally” drizzle on everything.

By Matt Campbell

•

4.8

A sliced sweet potato pound cake loaf on a wooden cutting board with a light maple glaze dripping down the sides, set on a bright kitchen counter

Jump to Recipe

Sweet potato pound cake is what happens when a classic butter cake decides to put on a cozy sweater. You get that dense, velvety pound cake crumb, but with a natural sweetness and a little earthy depth that makes every bite feel like it belongs next to a mug of coffee.

My favorite move here is roasting the sweet potato instead of boiling it. Roasting drives off extra moisture and concentrates flavor, which means the cake bakes up plush, not gummy. Add warm spices, a splash of vanilla, and a simple maple glaze and you are in business.

Roasted sweet potatoes cooling on a sheet pan on a bright kitchen counter

Why It Works

Moist, not wet: Roasted sweet potato puree adds richness without turning the batter into soup.
Real pound cake texture: A tight, fine crumb that slices clean, with the kind of buttery weight you want.
Crisp edges, tender center: A well greased loaf pan plus the right bake time gives you that golden perimeter.
Big flavor from pantry staples: Cinnamon, nutmeg, and maple do most of the heavy lifting.

Pairs Well With

Storage Tips

Room temperature: Wrap cooled cake tightly in plastic wrap or store in an airtight container for up to 3 days. Keep it away from direct sunlight and heat.

Refrigerator: If your kitchen runs warm, refrigerate up to 6 days. Wrap very tightly to prevent drying out. Let slices sit out for 20 to 30 minutes before eating for the best texture.

Freezer: Freeze whole or sliced. Wrap in plastic wrap, then foil, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge or on the counter for a few hours.

Pro tip: Freeze slices with parchment between them so you can grab one at a time.

Common Questions

Can I use canned sweet potato puree?

Yes, as long as it is plain sweet potato, not sweetened pie filling. If it looks very wet, blot a little with paper towels or reduce the milk in the recipe by 1 tablespoon.

Why did my pound cake crack on top?

That classic crack is common with pound cake. The batter is thick and the top sets while the inside keeps rising. If the crack seems extreme, your oven may run hot. Use an oven thermometer if you have one.

How do I know it is done without drying it out?

Look for a deep golden top and a skewer coming out with a few moist crumbs but no wet batter. In most ovens, this lands around 60 to 75 minutes. If you like a number, the center is usually done around 200 to 210°F.

Can I bake this in a Bundt pan?

Usually yes, but the bake time changes. Use a 10 to 12 cup Bundt pan and start checking around 55 to 60 minutes, then keep going until a skewer comes out with a few moist crumbs (or the center hits about 200 to 210°F). Grease thoroughly, especially the center tube and ridges.

Do I have to use the glaze?

Nope. The cake is great plain. If skipping glaze, consider sanding sugar on top before baking for sparkle and crunch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan (standard, about 8 to 9 cup capacity)
Mixing bowls
Electric mixer (hand or stand)
Rubber spatula
Measuring cups and spoons
Whisk
Wire rack
Sheet pan (for roasting sweet potato)

I started making this cake when I was chasing that perfect middle ground between “weekday easy” and “people will ask for the recipe.” Sweet potatoes were already a regular in my kitchen, so I tried folding roasted puree into a pound cake batter like a quiet little experiment. The first loaf came out with crisp edges, a soft center, and that warm, almost caramel vibe you only get from roasting. Now it is my go-to whenever I want to bring something that feels thoughtful without turning my kitchen into a disaster zone.

Sweet Potato Pound Cake

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 70 minutes

Total Time 1 hour 30 minutes

Servings 10 slices

Ingredients

For the cake

Roasted sweet potato puree, 1 cup (you may need 1 to 2 medium sweet potatoes to get this)
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup whole milk (or 2% milk)

For the maple glaze (optional but recommended)

1 cup powdered sugar
2 tablespoons pure maple syrup
1 to 2 tablespoons milk or water, as needed
Pinch of salt

Sweet potato pound cake ingredients arranged on a kitchen counter including butter, eggs, flour, sugar, spices, milk, maple syrup, and roasted sweet potato puree

Instructions

Roast the sweet potato. Heat oven to 400°F. Pierce sweet potatoes a few times with a fork, place on a sheet pan, and roast 45 to 60 minutes until very soft. Cool, peel, and mash until smooth. (For an ultra-smooth puree, run it through a food processor.) Measure 1 cup puree and set aside. (You can do this a day ahead.)
Prep your pan and oven. Reduce oven to 350°F. Grease a standard 9x5-inch loaf pan well and line with parchment, leaving overhang for easy lift.
Mix dry ingredients. In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
Cream butter and sugar. In a large bowl, beat softened butter and sugar on medium-high until pale and fluffy, about 3 to 4 minutes. Scrape down the bowl.
Add eggs and vanilla. Beat in eggs one at a time, mixing well after each. Add vanilla and mix again. Scrape down the bowl.
Beat in sweet potato. Add the sweet potato puree and mix on medium until combined. If it looks a little curdled for a moment, do not panic. It will smooth out once the flour goes in. The batter will look lush and slightly orange.
Add dry ingredients and milk. On low speed, add the dry ingredients in 2 additions, alternating with the milk. Mix just until you stop seeing flour. Scrape the bottom of the bowl to catch any hidden pockets, then fold once or twice with a spatula. Do not overmix.
Bake. Pour batter into the pan and smooth the top. Bake 60 to 75 minutes, until the top is golden and a skewer comes out with a few moist crumbs. If you are using an instant-read thermometer, aim for about 200 to 210°F in the center. If the top is browning too fast, loosely tent with foil for the last 15 minutes.
Cool. Cool in the pan 15 minutes, then lift out and cool completely on a wire rack before glazing.
Glaze (optional). Whisk powdered sugar, maple syrup, pinch of salt, and 1 tablespoon milk or water. Add more liquid a teaspoon at a time until it is thick but pourable and falls in ribbons. (Maple syrup thickness varies, so trust the texture.) Drizzle over the cooled cake and let set 10 minutes before slicing.
Slice and serve. Use a serrated knife for clean slices. This is especially good with coffee, hot tea, or a scoop of vanilla ice cream if you are feeling bold.