World's Best Sweet Potato Pound Cake recipe

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Ingredients

½ cup unsalted butter, softened, plus additional for greasing bundt pan
1 (8 ounce) package Neufchatel cheese, softened
1 ½ cups brown sugar
1 ½ cups sugar
4 eggs, at room temperature
2 ½ cups sweet potatoes, baked, cooled, and pureed
3 cups cake flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
2 teaspoons vanilla extract

Nutrition Info

367.4 calories
carbohydrate: 63.2 g
cholesterol: 66.8 mg
fat: 10.5 g
fiber: 1.2 g
protein: 5.9 g
saturatedFat: 6.1 g
servingSize: -
sodium: 322.4 mg
sugar: 34.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.

  2. Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.

  3. Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture, mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.

  4. Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Recipe Yield

16 servings

Recipe Note

Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!

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