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

Close-up of a moist slice of sweet potato pound cake with a thick, creamy glaze dripping down the sides.
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Bake this rich, moist Southern Sweet Potato Pound Cake that tastes like sweet potato pie. It uses warm spices and features a simple brown sugar cream cheese glaze for a tender, dense crumb perfect for Thanksgiving desserts.

Ingredients

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

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch tube or Bundt pan.
  2. In a large bowl, cream together the 1 cup of softened butter and 2 cups of granulated sugar until the mixture is light and fluffy. This step builds the cake’s structure.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the sweet potato puree and 1 teaspoon of vanilla extract until just combined.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix the batter.
  6. Pour the batter into your prepared pan. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  8. To make the glaze, beat the softened cream cheese and 1/2 cup of softened butter together until smooth.
  9. Add the powdered sugar and brown sugar, mixing until incorporated. Beat in the milk and 1 teaspoon of vanilla until the glaze is smooth and pourable. Add a little more milk if the glaze is too thick.
  10. Drizzle the brown sugar cream cheese glaze over the completely cooled pound cake before serving.

Notes

  • Use real, baked sweet potatoes for the best flavor; avoid canned sweet potato pie filling.
  • For a richer flavor reminiscent of sweet potato pie, substitute 1/4 cup of the granulated sugar with light brown sugar in the cake batter.
  • If you do not have a tube pan, you can bake this in two 9-inch round cake pans, reducing the baking time to about 40-45 minutes.

Nutrition

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