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Grandma's Southern Sweet Potato Pound Cake topped with cream and pecans

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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.