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.
Keyword baked, dessert, sweet potatoes
Prep Time 20minutes
Total Time 1hour35minutes
1cupbutterat room temperature
3largeeggsat room temperature
2cupsbaked sweet potatoescooled and mashed
1 and 1/2teaspoons salt
1 and 1/2teaspoonground cinnamon
1teaspoon ground cloves
1/2teaspoonfresh grated nutmeg
Cream Cheese Glaze
1 and 1/2cupconfectioners sugar
3-4tablespoonsheavy 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.
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.
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