Grandma’s Southern Sweet Potato Pound Cake

Why Make This Recipe

Grandma’s Southern Sweet Potato Pound Cake is not just a dessert; it’s a slice of comfort and warmth. This cake is perfect for family gatherings, holidays, or any time you want to treat yourself and others. The combination of sweet potatoes and warm spices creates a rich and delicious flavor that is hard to resist. Baking this cake brings back memories of home, family, and love. It’s a great way to celebrate tradition while adding a unique twist to your dessert table.

How to Make Grandma’s Southern Sweet Potato Pound Cake

Ingredients:

• 1 cup unsalted butter (softened)
• 2 1/2 cups granulated sugar
• 4 large eggs
• 2 cups mashed sweet potatoes (roasted or boiled & mashed smooth)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger (optional)
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the mashed sweet potatoes and vanilla extract.
5. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using).
6. Gradually add the dry ingredients to the sweet potato mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
10. Enjoy your delicious cake!

How to Serve Grandma’s Southern Sweet Potato Pound Cake

This cake is delicious on its own but can be served in many ways. You can dust it with powdered sugar for a simple touch or serve it with whipped cream. For a special treat, pair it with vanilla ice cream or a scoop of cinnamon ice cream. It works well as a dessert after dinner or as a sweet snack during the day.

How to Store Grandma’s Southern Sweet Potato Pound Cake

To keep your pound cake fresh, store it in an airtight container at room temperature. If you live in a humid area, it might be better to store it in the fridge for a longer shelf life. You can also freeze leftovers. Wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw it in the fridge before serving.

Tips to Make Grandma’s Southern Sweet Potato Pound Cake

• Make sure your butter is softened to room temperature before creaming it with sugar. This step is key for a light and fluffy texture.
• Use fresh sweet potatoes for the best flavor, and mash them well to avoid lumps in the cake.
• Don’t overmix the batter when adding the dry ingredients. Mix until just combined to maintain the cake’s tenderness.
• Check the cake a few minutes before the suggested baking time to avoid overbaking.

Variation

You can try adding nuts like pecans or walnuts to the batter for some crunch. Dried fruits, such as raisins or cranberries, can also be added for extra sweetness and texture.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, you can use canned sweet potatoes. Just make sure to drain them well and mash until smooth before adding them to the batter.

How long does the cake last?

When stored properly, the cake can last for about 3-5 days at room temperature and up to 2-3 months in the freezer.

Can I make this cake ahead of time?

Absolutely! This cake tastes even better the next day as the flavors meld together. You can also freeze it and thaw it when you are ready to serve.

Southern Sweet Potato Pound Cake

A rich and delicious pound cake made with sweet potatoes and warm spices, perfect for family gatherings and special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American, Southern

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 1 cup unsalted butter (softened) Make sure it's softened to room temperature.
• 2 1/2 cups granulated sugar
• 4 large eggs
• 2 cups mashed sweet potatoes (roasted or boiled & mashed smooth) Use fresh sweet potatoes for the best flavor.
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger (optional)
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the mashed sweet potatoes and vanilla extract.
5. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using).
6. Gradually add the dry ingredients to the sweet potato mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Baking

1. Pour the batter into the prepared bundt pan and smooth the top.
2. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

Notes

This cake can be dusted with powdered sugar, served with whipped cream, or paired with ice cream. For added texture, consider mixing in nuts or dried fruits.