Sweet Potato Pound Cake

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Old Fashioned Sweet Potato Bundt Cake is delicious and comforting. Features real mashed sweet potatoes and a cinnamon sugar glaze.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 562kcal

Author: Julie Clark

Ingredients

FOR THE CAKE

3½ cups mashed sweet potatoes* (about 4 large potatoes)
2½ cups granulated sugar 500 grams
⅔ cup 2% milk
⅔ cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
3½ cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon baking powder

FOR THE ICING:

2 cups powdered sugar
1½ teaspoons cinnamon
4-5 tablespoons heavy cream (or more to get the consistency you'd like)
walnuts for topping (optional)

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt pan with shortening, then dust with flour (or you can use cooking spray).
In a large bowl, mash sweet potatoes in 2 tablespoons of liquid (part of the milk or some of the juice if canned potatoes).
3½ cups mashed sweet potatoes*
Add sugar, milk, oil, and eggs to mashed sweet potatoes. Mix the wet ingredients well.
2½ cups granulated sugar, ⅔ cup 2% milk, ⅔ cup vegetable oil, 4 large eggs, 1 teaspoon vanilla extract
Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder to the wet ingredients and mix just until combined.
3½ cups all-purpose flour, 2 teaspoons baking soda, 1½ teaspoons salt, 1 teaspoon ground nutmeg, 2 teaspoons ground cinnamon, 1 teaspoon ground allspice, ½ teaspoon baking powder
Pour the mixture evenly into the prepared bundt pan. Bake for about 1 hour. The exact time will depend on the type of pan you have. Test the cake with a toothpick or an internal thermometer. The cake should be about 200º Fahrenheit.
Cool on a wire rack on the counter for 15 minutes in the pan. Turn out onto the wire rack to cool completely.
To make the icing, combine the powdered sugar and cinnamon in a small bowl. Add 3 tablespoons of heavy cream. Mix until it is smooth. Add more heavy cream, one tablespoon at a time, until the glaze is thin enough to spread or drizzle. Drizzle the cinnamon icing on the bundt cake. Sprinkle with walnuts if you'd like.
2 cups powdered sugar, 4-5 tablespoons heavy cream, 1½ teaspoons cinnamon

Notes

Measure your mashed sweet potatoes packed and level, not heaped. Too much and the center bakes up wet and gummy. You want a full 3½ cups, smoothed into the measuring cup.

You can use canned sweet potatoes if you’d like. Use a 30 ounce can and drain off any liquid.

Store in an airtight container at room temperature.

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition