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Ultra-Moist Southern Sweet Potato Pound Cake with Cream Cheese Glaze

A close-up slice of moist sweet potato pound cake topped with dripping white vanilla glaze.
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Make this Southern-style sweet potato pound cake for a rich, velvety texture. This easy recipe includes warm spices and a simple cream cheese glaze, making it a perfect comfort food dessert for fall gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 cup mashed sweet potato (about 1 large sweet potato, cooked and mashed)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • For the Glaze: 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the mashed sweet potato, sour cream, and vanilla extract until just combined. Scrape down the sides of the bowl.
  5. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  7. Pour the batter into the prepared bundt pan.
  8. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. Prepare the glaze: In a small bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
  11. Drizzle the cream cheese glaze over the completely cooled pound cake. Allow the glaze to set before slicing and serving.

Notes

  • To cook the sweet potato, bake it whole until very soft, then scoop out the flesh. Measure 1 cup after mashing.
  • For a richer flavor, consider using brown butter instead of regular butter in the cake batter.
  • If you are interested in structured eating, this recipe fits well with general meal planning strategies, though it is a dessert.
  • This cake pairs well with a light, crisp white wine.

Nutrition

Find it online: https://www.unfoldrecipes.com/sweet-potato-pound-cake/