My Recipe Box

Sweet Potato Pound Cake

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Serves 10

  • To learn more, read:
    Sweet on Sweet Potatoes
  • by from Fine Cooking
    Issue 143

This handsome cake tastes great freshly made, but the ginger flavor comes through even more strongly on the second day. Bonus: any leftover cake is delicious toasted for breakfast.

  • Cooking spray
  • 14-5/8 oz. (3-1/4 cups) unbleached all-purpose flour; more for the pan
  • 2 tsp. baking powder
  • 1-3/4 tsp. ground ginger
  • 1/2 tsp. freshly grated nutmeg
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 8 oz. (1 cup) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 cups cooked, well-mashed sweet potatoes (from 2 large)
  • 2 Tbs. confectioners’ sugar
Tip:
Boil, bake, or microwave whole, unpeeled sweet potatoes before mashing for this recipe. You can also substitute canned sweet potatoes; just pour off the syrup and rinse the potatoes before mashing; though the color may be lighter, the flavor is close to home-cooked. One 29-oz. can of sweet potato chunks yields about 2-1/4 cups mashed.

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 10- to 12-cup Bundt or tube pan with cooking spray, then dust with flour.

In a medium bowl, whisk the flour, baking powder, 1-1/2 tsp. of the ginger, the nutmeg, baking soda, and salt. In a small bowl or measuring cup, combine the milk and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-low speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Add the sweet potatoes, and mix until the batter is combined. (it may look curdled at this point.) Stop the mixer and scrape down the bowl.

With the mixer on low speed, add half of the flour mixture, and mix until just incorporated. Add half of the milk mixture, and beat on low until well blended, scraping down the bowl as needed. Repeat with the remaining flour and milk, beating on low until the batter is thick and smooth.

Scrape the batter into the prepared pan, and spread it evenly. Bake until the cake springs back when pressed lightly and a wooden skewer inserted in the center comes out clean, 55 to 65 minutes. cool the cake in the pan on a wire rack for 20 minutes. Run a thin knife around the edge to loosen the cake if the pan shape allows, and then carefully invert it onto a rack to cool completely.

Combine the confectioners’ sugar and the remaining 1/4 tsp. ginger. Use a medium fine-mesh sieve to dust the top of the cake with the sugar mixture. Serve immediately, or keep wrapped at room temperature

nutrition information (per serving):
Calories (kcal): 560, Fat Calories (kcal): 190, Fat (g): 21, Saturated Fat (g): 13, Polyunsaturated Fat (g): 1.5, Monounsaturated Fat (g): 6, Cholesterol (mg): 125, Sodium (mg): 320, Carbohydrates (g): 85, Fiber (g): 3, Sugar (g): 46, Protein (g): 8

Photo: Scott Phillips

Great cake. Made it to take to a party today and it was a hit. Tastes like Fall! Will make again.

Pound cake is moist and tender, a good fall alternative to spicier pumpkin cakes. I followed the recipe exactly as written using local Alabama red sweet potatoes. I have been baking cakes for more than 30 years, including professionally and this recipe is a definite keeper. My family's description is "delicious"

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