Embrace the cozy flavors of fall and Southern charm with this exquisite Sweet Potato Pound Cake, generously adorned with a luscious Pecan Caramel Glaze. This cake is a true masterpiece of moisture and spice, where the earthy sweetness of mashed sweet potatoes is perfectly balanced with warm cinnamon and nutmeg, all culminating in a rich, buttery pound cake. Crowned with a sticky, nutty caramel sauce, this dessert is an absolute showstopper, ideal for holiday gatherings, special occasions, or simply to bring warmth and joy to your table.

Why I Love This Recipe

This Sweet Potato Pound Cake is more than just a dessert; it’s a comforting hug in cake form. I absolutely adore how the sweet potato not only imparts incredible moisture and a beautiful color but also a subtle, natural sweetness that makes the cake truly unique. The texture is that perfect, dense, yet tender crumb that you crave in a pound cake. And the pecan caramel glaze? It’s the crowning glory! The rich, buttery caramel with the crunch of toasted pecans takes this cake from delicious to absolutely unforgettable. It’s a recipe that feels both wholesome and indulgent, a testament to classic baking techniques yielding spectacular results. It also fills your home with the most incredible aromas as it bakes!

List of Ingredients

Here’s what you’ll need to create this magnificent Sweet Potato Pound Cake:

For the Sweet Potato Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup mashed sweet potatoes (from about 1 medium sweet potato, baked or boiled until tender and mashed smoothly)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Pecan Caramel Glaze:

• 1/2 cup packed light or dark brown sugar
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, lightly toasted

Swaps and Notes

• Sweet Potatoes: Ensure your sweet potatoes are cooked until very tender and mashed completely smooth, free of any lumps. Baking them whole usually yields a drier, more concentrated flavor, which is ideal. You can also use canned sweet potato puree (ensure it’s plain, not pie filling) as a convenient substitute.
• Butter: Unsalted butter is preferred to control the salt content. Ensure it’s genuinely softened to room temperature for proper creaming with the sugar.
• Eggs: Use large eggs at room temperature. They incorporate better into the batter, leading to a smoother texture.
• Vanilla Extract: Pure vanilla extract will give the best flavor.
• Flour: All-purpose flour is standard. For a slightly lighter crumb, you could use cake flour, though the “pound cake” density is part of its charm.
• Spices: The cinnamon and nutmeg are classic pairings with sweet potato. You could add a pinch of allspice or ginger for more complexity.
• Pecans: Toasting the pecans before adding them to the glaze is highly recommended. It deepens their flavor and enhances their crunch. You can toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, or spread on a baking sheet at 350∘F (175∘C) for 5-8 minutes.
• Brown Sugar (Glaze): Light or dark brown sugar works for the glaze. Dark brown sugar will give a deeper molasses flavor.
• Heavy Cream: Do not substitute with milk for the glaze, as heavy cream provides the necessary richness and consistency for a proper caramel.

List of Steps for the Recipe

1. Prepare for Baking:

• Preheat your oven to 350∘F (175∘C).
• Generously grease and flour a 10-inch Bundt pan, ensuring all crevices are coated. This is crucial for easy release. Alternatively, use a baking spray with flour.

2. Cream Butter and Sugar:

• In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), cream together the 1 cup (2 sticks) of softened unsalted butter and 2 cups of granulated sugar. Beat on medium-high speed for 3-5 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.

3. Add Eggs and Wet Ingredients:

• Add the 4 large eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated.
• Stir in the 1 teaspoon vanilla extract and the 1 cup mashed sweet potatoes. Mix on low speed or by hand until just combined. Don’t overmix at this stage; some small lumps of sweet potato are fine.

4. Combine Dry Ingredients:

• In a separate medium bowl, whisk together the 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Whisk well to ensure all ingredients are evenly distributed.

5. Combine Wet and Dry Mixtures:

• Gradually add the dry ingredients to the wet sweet potato mixture, mixing on low speed until just combined. Be very careful not to overmix; overmixing can lead to a dense, tough cake. Mix until no streaks of dry flour remain.

6. Bake the Cake:

• Pour the cake batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles.
• Bake for 60-70 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
• Once baked, remove the pan from the oven and place it on a wire rack. Allow the cake to cool in the pan for about 15-20 minutes. This resting period helps the cake firm up and prevents it from sticking when inverted.
• After 15-20 minutes, carefully invert the Bundt pan onto the wire rack. Lift the pan off and allow the cake to cool completely on the wire rack before glazing. This can take 1-2 hours.

7. Prepare the Pecan Caramel Glaze:

• In a small saucepan over medium heat, combine the 1/2 cup packed brown sugar, 1/4 cup unsalted butter, and 1/4 cup heavy cream.
• Stir constantly until the butter is melted, the sugar is dissolved, and the mixture comes to a gentle boil. Let it bubble for 1-2 minutes, stirring occasionally.
• Remove the saucepan from the heat. Stir in the 1 teaspoon vanilla extract and the 1 cup chopped toasted pecans.

8. Glaze the Cake and Serve:

• Once the pound cake is completely cooled, generously drizzle the warm (but not piping hot) Pecan Caramel Glaze over the top of the cake. Allow some of the glaze to drip down the sides.
• Let the glaze set for a few minutes (about 10-15 minutes) before slicing and serving.

Tips for Success

• Room Temperature Ingredients: Ensure butter and eggs are at room temperature. This allows them to cream together properly and create a smooth, emulsified batter, leading to a better cake texture.
• Properly Mashed Sweet Potatoes: Lumps of sweet potato can affect the cake’s texture. Mash them very smoothly for a uniform batter.
• Do Not Overmix: This is a golden rule for pound cakes! Overmixing flour develops gluten, resulting in a tough, dry cake. Mix until just combined.
• Grease and Flour Bundt Pan Thoroughly: Bundt pans have intricate designs. Take extra care to grease every crevice and lightly dust with flour, tapping out any excess. This ensures the cake releases cleanly.
• Cool in Pan, Then Invert: Allowing the cake to cool in the pan for the specified time helps it firm up. Inverting too soon can cause it to break.
• Cool Cake Completely Before Glazing: Glazing a warm cake will cause the glaze to melt and run off rather than adhere and create a nice coating.
• Toasted Pecans: Don’t skip toasting the pecans; it brings out their nutty flavor significantly.

Serving Suggestions and Pairings

Sweet Potato Pound Cake with Pecan Caramel Glaze is a star dessert, perfect for various occasions:

• Holiday Dessert: An excellent addition to Thanksgiving, Christmas, or Easter dessert tables.
• Coffee or Tea: A slice pairs beautifully with a warm cup of coffee, a latte, or spiced tea.
• Ice Cream: A scoop of vanilla bean ice cream on the side can add a delightful creamy contrast.
• Whipped Cream: While the glaze is rich, a small dollop of plain whipped cream can offer a light, airy touch.
• Potluck Favorite: It travels well and is always a hit at gatherings.

Nutritional Information

(Approximation per serving, based on 12-16 servings. Values can vary significantly based on exact ingredients and portion sizes.)

• Calories: Approximately 450-550 kcal
• Protein: Approximately 4-6 g
• Fat: Approximately 25-35 g (with 15-20 g saturated fat)
• Carbohydrates: Approximately 55-65 g
• Fiber: Approximately 1-2 g
• Sodium: Approximately 150-200 mg
• Cholesterol: Approximately 80-100 mg

Note: These values are estimates. For precise nutritional information, it’s recommended to use a nutritional calculator with your specific ingredients and exact portion sizes.

Storage and Leftover Tips

• Countertop Storage (Glazed): While the glaze can make it sticky, this pound cake generally stores well at room temperature, covered loosely with plastic wrap or in an airtight cake dome, for 3-4 days. The moisture from the sweet potato helps keep it fresh.
• Refrigeration (Glazed): For longer storage (up to 5-7 days) or in very warm climates, you can refrigerate the cake. Bring to room temperature before serving for the best texture and flavor.
• Freezing (Unfrosted Cake): The unfrosted pound cake freezes beautifully. Once completely cooled, wrap it tightly in several layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then prepare and add the glaze before serving.
• Freezing (Glazed Cake): You can freeze the glazed cake, but the texture of the glaze might change slightly upon thawing. Freeze solid on a plate first, then wrap well. Thaw in the refrigerator.

Final Thoughts

This Sweet Potato Pound Cake with Pecan Caramel Glaze is a truly magnificent dessert that offers deep, comforting flavors and a wonderfully moist texture. It’s a labor of love that rewards you with every delicious bite, perfect for celebrating special moments or simply indulging in a taste of homemade bliss. Get ready to impress your family and friends with this outstanding recipe!

We’d love to hear how your Sweet Potato Pound Cake turned out! Share your baking adventures or any cherished memories associated with sweet potato desserts in the comments below. Don’t forget to follow us for more delightful recipes and culinary inspiration!