Sweet Potato Pound Cake

I didn’t grow up eating sweet potato pound cake. It wasn’t in my grandma’s recipe box or on our holiday table. But the first time I made it, I knew I’d been missing out. This cake is honest.

It doesn’t try to be anything fancy—it just tastes like something that should’ve always been in your life.

Rich, soft, buttery, and warm in the way only baked sweet potatoes can make something warm. It’s the kind of cake that feels like it knows you.

What really got me was how the sweet potato melts into the batter. It doesn’t stand out, it just belongs. And then that brown sugar caramel glaze? I could eat it with a spoon.

(Okay, I did eat it with a spoon.) And the pecans on top? Crunchy, nutty, perfect. You could skip them, sure, but don’t. Trust me.

This cake’s not complicated, and it doesn’t need to be. You mash up some sweet potatoes, mix a few basic things in a bowl, and your oven does the rest.

The hardest part is waiting for it to cool before pouring that glaze all over it. But man—it’s worth the wait.

I’ve made this for friends, for family, and for myself when I just wanted something warm and sweet in the house. No one ever leaves a crumb behind.

Table of Contents

Sweet Potato Pound Cake With Caramel Pecan Glaze

Ingredients

For the Cake:

1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
1/2 cup (110g) light brown sugar, packed
4 large eggs, room temperature
1 1/2 cups (340g) mashed cooked sweet potato (peeled, boiled, and mashed until smooth)
1/4 cup (60ml) full-fat sour cream
1/4 cup (60ml) whole milk
1 tablespoon pure vanilla extract
2 1/2 cups (310g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

For the Caramel Pecan Glaze:

1/2 cup (113g) unsalted butter
1/2 cup (100g) packed light brown sugar
1/4 cup (60ml) heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
3/4 cup (90g) chopped toasted pecans

Instructions

Prepare the Sweet Potatoes: Peel and cube 2 medium sweet potatoes. Boil in plain water until fork-tender (about 15–18 minutes). Drain and mash until completely smooth. Measure out 1 1/2 cups and let it cool to room temperature before using.
Preheat and Prep: Preheat your oven to 325°F (163°C). Generously butter a 9×5-inch loaf pan, then line the bottom and sides with parchment paper. Leave a 2-inch overhang on both long sides for easy lifting.
Cream the Butter and Sugars: In a large bowl using a hand mixer or stand mixer with paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes, until fluffy and pale. Scrape down the bowl.
Add the Eggs One at a Time: Beat in the eggs, one at a time, mixing well after each addition. The batter will begin to look glossy and thick.
Add Sweet Potato and Flavoring: Mix in the mashed sweet potato, sour cream, milk, and vanilla extract. The mixture may look slightly curdled—this is normal.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Scrape down the sides and bottom of the bowl to make sure everything is incorporated.
Bake: Pour the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to release any large air bubbles. Bake on the center rack for 65–75 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts browning too quickly, loosely tent with foil in the last 20 minutes.
Cool Completely: Let the cake cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before glazing—about 1 hour.

Caramel Pecan Glaze:

Toast the Pecans: Spread chopped pecans on a baking sheet and toast at 325°F (163°C) for 8 minutes. Let them cool.
Make the Glaze: In a small saucepan over medium heat, melt the butter. Stir in brown sugar, heavy cream, vanilla, and salt. Bring to a gentle simmer, whisking constantly for 3–4 minutes until slightly thickened. The caramel should coat the back of a spoon.
Pour Over Cake: Let the glaze cool just slightly (about 3 minutes), then slowly pour it over the cooled pound cake, letting it drip down the sides naturally.
Top with Pecans: Immediately sprinkle toasted chopped pecans over the caramel while it’s still tacky. Gently press down to help them adhere.
Set Before Serving: Allow the glaze to set for 20–30 minutes at room temperature before slicing.
Storage Tips: Wrap leftovers tightly in plastic wrap and keep at room temperature for up to 3 days, or refrigerate for 5 days. The cake also freezes well (unglazed) for up to 2 months.

How Do I Make a Moist Sweet Potato Pound Cake?

To keep your sweet potato pound cake soft and moist, a few key things really matter:

Use real mashed sweet potatoes: Roasted or boiled sweet potatoes give better texture than canned purée.
Don’t overmix the batter: Mix just until the ingredients come together to avoid a tough cake.
Use full-fat ingredients: Whole eggs, real butter, and full-fat sour cream or buttermilk help lock in moisture.
Measure flour correctly: Too much flour makes the cake dry—spoon it into the cup and level it off.
Bake at the right temperature: Low and slow (around 325°F/160°C) helps the cake stay tender.
Wrap it after cooling: Cover the cake tightly once cool to keep it soft.

Can I Use Canned Sweet Potatoes For Sweet Potato Pound Cake?

Yes, you can use canned sweet potatoes, but keep these things in mind:

Drain and mash them well: Remove extra liquid and mash them smooth for even mixing.
Skip the syrup: Use plain canned sweet potatoes, not the ones in syrup—they’re too sweet and watery.
Adjust sugar slightly: If the canned ones taste extra sweet, you can reduce the sugar in your recipe a little.

What Glaze Goes Best With Sweet Potato Pound Cake?

A sweet topping takes the cake from good to amazing. These glazes work really well:

Brown sugar caramel glaze
Maple glaze
Vanilla butter glaze
Cream cheese glaze
Pecan praline glaze

Can I Make Sweet Potato Pound Cake Without Eggs?

Yes, you can—but it takes a few adjustments. Here’s what works:

Use mashed banana or applesauce: ¼ cup per egg.
Try plain yogurt or sour cream: Adds moisture and binding.
Use flaxseed + water: Mix 1 tbsp ground flaxseed + 3 tbsp water = 1 egg.
Don’t skip baking powder or soda: It helps with lift since eggs won’t be doing that job.

Do I Need To Peel Sweet Potatoes Before Baking For Cake?

Yes, peeling is important for smooth texture.

Peel after roasting or boiling: The skin comes off easier when the potatoes are soft.
Don’t use unpeeled sweet potatoes: The skin doesn’t blend well and leaves rough bits in the cake.
Mash until creamy: For a smooth batter, mash or blend the sweet potatoes after peeling.

Why Is My Sweet Potato Pound Cake Dry Or Dense?

If your cake turned out too dry or heavy, here’s what could have gone wrong:

Too much flour: Always measure it properly with a spoon and level method.
Overbaking: Check early and use a toothpick test—pull it out when it comes out with a few crumbs.
Not enough fat: Don’t cut back on butter or eggs—they add moisture.
Overmixing: Stir just until combined. Too much mixing builds gluten, which makes the cake dense.
Wrong oven temperature: If the oven runs hot, the cake can dry out fast.

Should I Use Light Or Dark Brown Sugar In Sweet Potato Pound Cake?

Both work, but they give slightly different results:

Light brown sugar: Milder molasses flavor and lighter color.
Dark brown sugar: Richer taste, deeper color, and a hint of caramel-like depth.
You can mix both: 50/50 works great if you want balance.

What Size Loaf Pan Is Best For Pound Cake?

Using the right pan helps your cake bake evenly.

Standard size: 9×5 inches (23×13 cm) loaf pan works well.
For smaller batches: Use 8×4 inches, but reduce bake time a little.
For bundt cake style: 10-12 cup bundt pan is great if you’re scaling up.
Don’t overfill: Fill the pan about ¾ full to prevent overflow.

Can I Use Gluten-Free Flour In Sweet Potato Pound Cake?

Yes, you can use gluten-free flour blends. Just make sure:

Use a 1:1 gluten-free baking blend: Choose one with xanthan gum or a binder already added.
Don’t overmix: Gluten-free batters can get gummy if stirred too much.
Let the batter rest: Let it sit for 15–20 minutes before baking for a better texture.
Check for doneness: Sometimes gluten-free cakes take a little longer to bake.

Can I Freeze Sweet Potato Pound Cake?

Absolutely. Freezing it is a great way to save leftovers.

Cool the cake completely: Make sure it’s fully cool before wrapping.
Wrap tightly: Use plastic wrap first, then foil, or store it in an airtight container.
Slice before freezing (optional): Freezing individual slices makes it easy to grab one at a time.
Use within 2 to 3 months: For best flavor and texture, don’t keep it frozen too long.
Thaw at room temperature: Just leave it wrapped until fully thawed to avoid drying out.

How To Store Sweet Potato Pound Cake Overnight?

Storing it right keeps it fresh and moist till the next day.

Cool completely before wrapping: Warm cake causes sogginess.
Wrap tightly in plastic wrap or foil: Keeps air out.
Store at room temperature: A cool, dry counter is perfect for 1–2 days.
Refrigerate if using cream cheese glaze: But bring to room temp before serving.