The Ultimate Sweet Potato Pound Cake with Nutty
The best Sweet Potato Pound Cake recipe from scratch Rich incredibly moist and perfectly spiced topped with a nutty brown butter glaze A proper showstopper for
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hertaste.net.
Cooking tools:
- Stand mixer
- Hand mixer
- Sifter
- Kitchen scale
- Bundt pan
- Loaf pan
- Potato masher
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Fork
- Baking sheet
- Chef's knife
- Peeler
Ingredients
- 5 cups (350 grams) Sweet Potatoes, cooked and mashed (cooled to room temperature)
- 3 cups (360 grams) All-Purpose (Plain) Flour, sifted
- 1 teaspoon (5 grams) Baking Powder
- 1/2 teaspoon (3 grams) Fine Sea Salt
- 2 teaspoons (4 grams) Ground Cinnamon
- 1/2 teaspoon (1 gram) Ground Nutmeg
- 1/4 teaspoon (0.5 grams) Ground Ginger
- 1 cup (226 grams) Unsalted Butter, softened (cool room temperature)
- 5 cups (300 grams) Granulated Sugar
- 1/2 cup (110 grams) Light Brown Sugar, packed
- 4 Large Eggs, cool room temperature
- 1 tablespoon (15 ml) Pure Vanilla Extract
- 1/4 cup (60 ml) Whole Milk or Buttermilk, room temperature
- 4 tablespoons (56 grams) Unsalted Butter (for glaze)
- 5 cups (180 grams) Powdered (Icing) Sugar, sifted (for glaze)
- 2–3 tablespoons (30–45 ml) Whole Milk or Cream (for glaze)
- Pinch of Salt (for glaze)
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