🍠 Sweet Potato Cream Cheese Pound Cake Recipe
🧁 Ingredients
For the Cake:
-
1 cup (2 sticks) unsalted butter, softened
-
8 oz cream cheese, softened
-
2 cups granulated sugar
-
4 large eggs
-
1 1/2 cups mashed cooked sweet potato (about 2 medium)
-
2 tsp vanilla extract
-
2 1/2 cups all-purpose flour
-
1 tsp baking powder
-
1/2 tsp baking soda
-
1/2 tsp salt
-
1/2 tsp cinnamon
-
1/4 tsp nutmeg (optional)
Optional Glaze (Maple or Vanilla):
-
1 cup powdered sugar
-
2–3 tbsp milk or maple syrup
-
1/2 tsp vanilla extract
👩🍳 Instructions
-
Prep:
-
Preheat oven to 325°F (163°C).
-
Grease and flour a 10-inch bundt or tube pan.
-
If you haven’t already, boil or bake sweet potatoes, peel, and mash until smooth.
-
-
Cream butter, cream cheese, and sugar:
-
In a large bowl, beat butter and cream cheese until smooth.
-
Add sugar gradually and beat until light and fluffy (about 3–5 minutes).
-
-
Add eggs:
-
Add eggs one at a time, beating well after each addition.
-
-
Add sweet potatoes and vanilla:
-
Mix in mashed sweet potatoes and vanilla extract until fully combined.
-
-
Combine dry ingredients:
-
In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
-
-
Mix dry into wet:
-
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix.
-
-
Bake:
-
Pour the batter into the prepared pan.
-
Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
-
-
Optional Glaze:
-
Mix glaze ingredients in a bowl until smooth.
-
Drizzle over the cooled cake.
-
🔄 Tips & Variations
-
Nuts: Add 1/2 cup chopped pecans or walnuts for texture.
-
Spices: Increase cinnamon or add a pinch of cloves for a warmer flavor.
-
Storage: Wrap tightly and store at room temp for up to 3 days, or refrigerate for up to a week.