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Ultra-Moist Southern Sweet Potato Pound Cake with Brown Sugar Cream Cheese Glaze

A slice cut from a bundt-shaped sweet potato pound cake covered in a thick, dripping vanilla glaze.
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Bake this rich, velvety sweet potato pound cake, reminiscent of sweet potato pie flavor, topped with a simple brown sugar cream cheese glaze. It is a comforting dessert perfect for fall gatherings.

Ingredients

Scale
  • 1 cup sweet potato puree, cooked and mashed
  • 1 cup cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • For the Glaze: 8 oz cream cheese, softened
  • For the Glaze: 1/2 cup unsalted butter, softened
  • For the Glaze: 4 cups powdered sugar
  • For the Glaze: 1 teaspoon vanilla extract
  • For the Glaze: 2-3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a medium bowl, mash the sweet potato until smooth. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed sweet potatoes.
  5. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
  10. Prepare the cream cheese frosting: Beat together the softened cream cheese and butter until smooth.
  11. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Add milk one tablespoon at a time until you reach your desired consistency.
  12. Once the cake is completely cool, spread the cream cheese frosting over the top. Slice and serve.

Notes

  • For a richer flavor, use freshly grated sweet potato instead of canned puree.
  • You can substitute the buttermilk with regular milk mixed with 1/2 teaspoon of white vinegar, letting it sit for five minutes before using.
  • This recipe works well in two 9-inch round cake pans, reducing the bake time to 25-30 minutes.

Nutrition

Find it online: https://miameal.com/sweet-potato-pound-cake/