Sweet Potato Pound Cake with Cream Cheese Frosting

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A moist Best Sweet Potato Pound Cake with Cream Cheese Frosting is highlighted by cinnamon, cloves, and topped with cream cheese glaze.

A moist Best Sweet Potato Pound Cake with Cream Cheese Frosting is highlighted by a cinnamon, cloves, and topped with cream cheese glaze.

Best Sweet Potato Pound Cake with Cream Cheese Frosting

Sweet potatoes can be used in a variety of recipes from sweet to savory. I went with a Sweet Potato Pound Cake for my Pound Cakes Reviewed Recipes.

You may enjoy these Stuffed Sweet Potatoes

I made Sweet Potato Pound Cake over the holidays, using smaller bundt pans to share with friends. In the recipe card below, I’ll give you cooking directions for small bundt pans and a regular-size pan.

Best Sweet Potato Pound Cake with Cream Cheese Frosting is packed with sweet potatoes and spices. It’s sweet, moist, dense, and buttery.

How do I know when my cake is done? 

Test your cake carefully. Oven the oven door, and without moving the cake too much, use a small, long wooden skewer. Stick the skewer in the middle of the cake. The cake is done with no crumbs or dry crumbs are on the skewer when you remove it.

Bundt cake with slice cut out on a white plate..

Sweet Potatoes

Did you know that Mississippi is among the top five states in the U.S. in sweet potato production? Mississippi is known for its agricultural products. Because of our warm climate and good soil, cotton, corn, soybeans, rice, sweet potatoes, and other produce grow well there.

Most of the sweet potatoes grown in Mississippi are grown in Vardaman, MS, which is 50 minutes southwest of Tupelo where I live. (Tupelo is also the birthplace of Elvis Presley.) Vardaman also has a Sweet Potato Festival every year that’s fun.

Sweet Potato or Yam?

Are sweet potatoes and yams the same? No. A yam is characterized by dark and sometimes rough skin, though the flesh is whiter, drier, and has more starch. Sweet potatoes have lighter skin, with tapered ends, a light yellow to deep orange flesh, and are sweeter. As a result, you won’t have to add as much butter, oil, or cream to enjoy them as you do yams.

Nutritional Information

Nutritionally, a 100-gram serving of yams provides about 30 percent of your daily dose of Vitamin C and about 800 mg of potassium. In contrast, the same 100-gram serving of sweet potatoes will give you more than three times the Vitamin A needed in your daily diet, with 330 mg of potassium. But if it’s calories you’re counting, sweet potatoes might be the way to go; they have more than 20 percent fewer calories than yams.

Best Sweet Potato Pound Cake Tips

  1. First things first, read through your recipe twice before beginning.
  2. When it comes to measuring flour, use the Spoon and Sweep Method. Please read this post on how to correctly measure flour.
  3. Make sure all your ingredients are at room temperature.
  4. It takes a little patience to make. You’ll need to cream the butter and sugar until it’s light and fluffy.
  5. Also, add the eggs one at a time. Sometimes, I want to dump them all in at once but resist the urge.
  6. Be sure your oven is cooking at the right temperature: How to Calibrate Your Oven
  7. Finally, allow the cake to cool for 10 minutes in the pan before inverting it onto a platter.
  8. Complete detailed instructions are below in the recipe box.
Small bundt cake on a plate.

More sweet potato recipes

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Pan sizes and cooking times for Sweet Potato Pound Cake

To cook in two 9-inch loaf pans, bake for 55 to 60 minutes.

To cook in three 7-inch bundt pans, bake for 45 to 50 minutes.

I recommend this >bundt pan;to avoid it overflowing. It’s taller than most bundt pans.

I use this Tube Pan;for all my pound cakes.

A moist Best Sweet Potato Pound Cake with Cream Cheese Frosting is highlighted by a cinnamon, cloves, and topped with cream cheese glaze.

Best Sweet Potato Pound Cake with Cream Cheese Frosting

A moist Best Sweet Potato Pound Cake with Cream Cheese Frosting is highlighted by cinnamon, cloves, and topped with cream cheese glaze.
Author: Paula
5 from 15 votes
Print Pin Rate
Save To Your Recipe Box
Prep Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 16 servings
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Ingredients

  • 1 cup butter at room temperature
  • 3 cups granulated sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups baked sweet potatoes cooled and mashed
  • 3 cups all-purpose flour sifted then measured
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon fresh grated nutmeg

Cream Cheese Glaze

  • 4- ounces cream cheese
  • 2 tablespoons melted butter
  • 1 and 1/2 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 3-4 tablespoons heavy whipping cream

Instructions

For the cake

  • Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with solid vegetable shortening and then sprinkle with granulated sugar. Or coat with Wilton Cake Release.
  • In a bowl, sift together flour, salt, baking soda, cinnamon, cloves, and nutmeg.
  • In the bowl of a stand mixer, mix together butter and sugar until light and fluffy.
  • Beat in eggs one at a time beating until just incorporated after each addition. Add vanilla and mashed sweet potatoes and mix into batter.
  • Add flour mixture slowly to egg mixture. Mix until combined.
  • Spoon into prepared tube pan. Bake at 350 degrees for 70 to 75 minutes. Remove and cool on a wire rack for 20 minutes until inverting on a serving plate to cool completely. 

For the glaze

  • In a large bowl, whisk or beat all the cream cheese glaze ingredients until smooth. Drizzle over cooled cake. Store in an airtight container in the refrigerator.
  • To cook in two 9-inch loaf pans, bake for 55 to 60 minutes. 
    To cook in three 7-inch bundt pans, bake for 45 to 50 minutes. 
    I recommend this bundt pan to avoid it overflowing. It’s taller than most bundt pans. 
    I use this Tube Pan for all my pound cakes. 

Nutrition

Calories: 454kcal | Carbohydrates: 71g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 450mg | Potassium: 109mg | Fiber: 1g | Sugar: 50g | Vitamin A: 2951IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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14 Comments

  1. 5 stars
    I made the recipe exactly as written. I made the sweet potato pulp by roasting them in a corning ware dish with a lid and a Tablespoon of butter until soft. I served it at a party and everyone loved it. I took the little bit of left over to my Sunday school class and they happily ate every last crumb saying it was amazing. I am making it again for a church event and will keep it exactly the same.

  2. 5 stars
    So moist and delicious. My husband said I made a crack cake because he couldn’t stop eating it lol

  3. Help!! I am new at this baking thing. I made this cake last night and the flavor is wonderful…but why is my cake a little chewy? Not terribly chewy, but definitely noticeable. It is done, no undone batter. Please help…thanks!

    1. By ‘chewy’ do you mean ‘tough’? If it’s tough you probably overbeat the batter after you added the flour. Beating flour too long develops the gluten and makes it tough.

  4. OMG! My husband loved this cake he ate dam near the whole cake by himself. He said it was a really good cake best I ever made.

    1. Oh yay!!! I’m so happy to hear this, I have loved this cake for years and no one in my family likes sweet potatoes so I rarely make it.

  5. 5 stars
    Tasted really good and delicious! Thank you so much for sharing this amazing sweet potato pound cake recipe! Will surely have this again! Loved it!

  6. 5 stars
    This was my first time making this but I absolutely loved this sweet potato pound cake. So rich and flavorful. Yummy!

5 from 15 votes (7 ratings without comment)

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