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Ultra-Moist Southern Sweet Potato Pound Cake with Brown Sugar Cream Cheese Glaze

A close-up of a thick slice of sweet potato pound cake topped with a thick vanilla glaze dripping down the side.
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Make a tender, spiced sweet potato pound cake from scratch. This recipe yields a very moist cake topped with a rich brown sugar cream cheese glaze, perfect for fall holidays.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed cooked sweet potato (about 1 large sweet potato)
  • 1/2 cup buttermilk
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the Glaze: 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk

Instructions

  1. Preheat your oven to 325°F. Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed sweet potato.
  4. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Pour the batter into the prepared pan. Bake for 65 to 75 minutes, or until a wooden skewer inserted near the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  8. To make the glaze, beat the cream cheese and butter together until smooth. Gradually beat in the powdered sugar and brown sugar. Add the vanilla and 2 tablespoons of milk. Beat until smooth, adding more milk one teaspoon at a time if needed to reach a thick but pourable consistency.
  9. Once the cake is completely cool, drizzle the brown sugar cream cheese glaze over the top.

Notes

  • Cook your sweet potatoes until very soft before mashing them smooth for the best texture.
  • For a Southern touch, use fresh spices like cinnamon and nutmeg.
  • If you do not have buttermilk, mix 1/2 cup regular milk with 1/2 teaspoon white vinegar and let it sit for 5 minutes before using.

Nutrition

Find it online: https://savorsensations.com/sweet-potato-pound-cake-recipe/