This Sweet Potato Pound Cake is a rich, tender Bundt cake infused with warm spices, creamy sweet potato purée, and a hint of vanilla. Finished with a homemade Praline Sauce, this dessert delivers cozy fall flavor in every bite.
Photography by Jim O’Hagan
Styling by Maghan Armstrong
Sweet Potato Pound Cake
Makes 1 (10-cup) bundt cake
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup firmly packed light brown sugar
- 4 large eggs, room temperature
- 1¼ cups puréed baked sweet potato (about 1 large sweet potato) (see Kitchen Tip)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ cup whole buttermilk, room temperature
- Praline Sauce (recipe follows)
Instructions
- Preheat oven to 325°.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add sweet potato and vanilla, beating just until combined. (Mixture may look slightly separated but will come together.)
- In a medium bowl, whisk together flour, cinnamon, salt, baking powder, ginger, and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition.
- Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan, using an offset spatula to smooth top. Tap pan on a kitchen towel-lined counter a few times to release any air bubbles.
- Bake until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in pan for 15 minutes. Invert cake onto a wire rack, and let cool completely.
- Top cooled cake with Praline Sauce. Serve immediately, or let stand until sauce is set, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Praline Sauce
Makes about 1½ cups
Ingredients
- ⅔ cup firmly packed light brown sugar
- ⅓ cup unsalted butter
- ¾ cup chopped toasted pecans
- ⅔ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
- In a medium saucepan, cook brown sugar and butter over medium heat, stirring frequently, until sugar dissolves, about 2 minutes. Add pecans, and cook, stirring constantly, for about 1 minute. Gradually stir in cream. Cook, stirring constantly, until thickened, 3 to 5 minutes. Remove from heat, and stir in vanilla and salt. Let cool for at least 10 minutes before using. Refrigerate in an airtight container for up to 1 week.
