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.
Servings 16 servings
- 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
- 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
For the cake
Preheat oven to 350 degrees F. Grease a 10-inch tube pan with solid vegetable shortening or spray with non-stick vegetable spray.
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.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula
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