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Slice of Sweet Potato Pound Cake with a maple glaze on a serving spatula coming out of the cake.
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5 from 1 vote

Sweet Potato Pound Cake Recipe

This Sweet Potato Pound Cake is moist, buttery, and loaded with warm fall spices. It's topped with maple glaze and pecans making it the perfect cozy fall dessert to share with family and friends.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: cake
Cuisine: American
Keyword: Sweet Potato Pound Cake
Servings: 12
Calories: 563kcal
Author: Heidi Rasmussen

Equipment

  • Bundt Pan

Ingredients

Sweet Potato Pound Cake

  • 1 cup butter softened
  • 2 cups sugar
  • 4 eggs
  • 2 1/2 cups sweet potatoes mashed
  • 1 teaspoon vanilla
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup coconut

Maple Glaze

  • 1 cup powdered sugar
  • 4 tablespoons melted butter
  • 3 tablespoons maple syrup
  • 2 tablespoons heavy cream
  • 1/2 cup chopped pecans garnish

Instructions

Sweet Potato Pound Cake

  • Preheat oven to 350℉. Prepare bundt pan by spraying with non stick cooking spray.
    Bundt cake pan coated with non stick cooking spray.
  • Cream together butter and sugar in an electric stand mixer until light and fluffy.
    Mixing bowl with creamed butter and sugar. Mixing paddle on the side.
  • Add eggs, mashed sweet potatoes and vanilla. Mix until combined.
    Mixing bowl with creamed butter, sugar, eggs and sweet potato puree.
  • In a separate bowl combine flour, baking soda, baking bower, cinnamon, nutmeg and salt. Slowly add to stand mixing bowl on low speed until combined.
    Glass mixing bowl with dry ingredients combined with a whisk.
  • Add coconut flakes and mix until combined.
    Glass mixing bowl with sweet potato pound cake batter and coconut. Mixing paddle on the side.
  • Pour batter into prepared bundt pan and bake 65-75 minutes until toothpick comes out clean. Take out of oven and let it rest for 10 minutes before flipping onto serving plate. Allow to cool.
    Bundt pan with Sweet Potato Pound Cake batter inside.

Maple Glaze

  • Prepare the glaze by combining powdered sugar, heavy cream, melted butter and maple syrup. Let it sit for about 5 minutes to cool.
    Whisk with drizzling maple glaze into bowl of maple glaze.
  • Drizzle glaze on top of cooled sweet potato pound cake and garnish with chopped pecans on top.
    Pouring maple glaze on top of Sweet Potato Pound Cake on a cake stand.

Notes

Make ahead and storage tips:
Store tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5 days. To freeze, wrap the cooled (unglazed) cake in plastic wrap and foil, freeze up to 3 months, then thaw overnight in the fridge and glaze before serving.

Nutrition

Calories: 563kcal | Carbohydrates: 78g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 331mg | Potassium: 267mg | Fiber: 3g | Sugar: 48g | Vitamin A: 4639IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg