The Best Sweet Potato Pound Cake

A soul food staple……

This is the season to be jolly! It’s that time of year when you see sweet potato (pumpkin) everywhere. Although I’ve been experiencing with new recipes using pumpkin, they cannot compare to my childhood favorite flavor of sweet potato.

No holiday, Thanksgiving, Christmas, or Bar-B-Q’s will happen without having some sweet potato dish. Well today, I’m going to show you how to make the best sweet potato pound cake.

This sweet potato pound cake will consist of a simple cake baked with a sweet potato puree swirl. This recipe will elevate the yellow box cake mix to luxury and fabulous. But, it will take a little preparation and work on your part. Don’t worry. I will help you through this process.

Try this Sweet Potato Pound Cake

You will need:

Sweet potato

Box of yellow cake mix

Cinnamon, nutmeg

Eggs, milk

Let’s start with the Sweet Potato Puree

Before baking the cake, you want to make your sweet potato puree. You can make this a day ahead if you like. You have a few choices, you can bake your sweet potato or you can save a little time and peel them to boil. Whichever method you choose, it will work. Once they are cooked, get a medium size bowl, and mash the potatoes with a fork. Now, we will need to season the sweet potato puree with cinnamon and nutmeg, vanilla, and brown sugar. Mix all these ingredients together. You may have small lumps in your sweet potato puree. That’s ok, it doesn’t have to be perfectly smooth. Set this mixture aside. Now you will make the cake mixture.

The cake mixture will be the base of this sweet potato cake. I use Duncan Hines’s cake mixes because I like them a little better than their competitors.  They are moist, consistent, and reliable! Start with your melted butter, and add the cinnamon and eggs. Now add the cake mixture. Mix the cake mixture then slowly incorporate the milk. Mix well.  Now, take 1 cup of your sweet potato recipe and add it to the yellow cake mix. Mix for 10 seconds.

Set your oven to 325

Grease the Bundt pan and add flour to make sure that your cake doesn’t stick to the pan once baked.

Pour 1/2 of your cake batter into the pan. Then add the remaining sweet potato mixture to the cake mixture. Take your fork and swirl the sweet potato mixture into the cake mixture (lightly).

Now add the remaining cake mixture.

Bake your cake for 45-65 minutes or until done.

Cream Cheese Icing

Now, this part is totally optional. But you can add the perfect cream cheese icing to compliment to your fabulous sweet potato pound cake.

In the meantime, in a small bowl, you will mix softened cream cheese, vanilla, cinnamon, and powdered sugar.

Your cake should be ready now! Cool the cake on a cooling rack for 30 minutes or so. Until the cake pan is warm (not hot), flip the cake over and remove the Bundt pan. At this moment add your cream cheese icing. Refrigerate until you are ready to serve.