World’s Best Sweet Potato Pound Cake: A Recipe for Southern Comfort
Sweet potato pound cake is a classic Southern dessert, known for its moist, dense texture and warm, comforting flavors. This recipe aims to be the *world’s best*, combining traditional techniques with a few secrets to create a truly unforgettable treat. It’s perfect for holidays, potlucks, or simply a cozy afternoon indulgence. Get ready to experience a slice of Southern heaven!
## Why This Recipe Works
This recipe stands out for several reasons:
* **Sweet Potato Perfection:** We use roasted sweet potatoes, which bring out their natural sweetness and depth of flavor. Roasting also helps to dry them slightly, preventing a soggy cake.
* **Buttermilk Magic:** Buttermilk adds tenderness and a subtle tang that balances the sweetness perfectly. It also helps activate the baking soda for a beautiful rise.
* **Brown Butter Bliss:** Browning the butter infuses the cake with a nutty, caramel-like flavor that elevates it to the next level. It’s a simple step that makes a huge difference.
* **Spice Symphony:** A blend of warm spices like cinnamon, nutmeg, and cloves creates a cozy and inviting aroma and enhances the overall flavor profile.
* **Cream Cheese Secret:** A touch of cream cheese in the batter adds extra moisture and richness, contributing to the cake’s incredibly tender crumb.
## Ingredients You’ll Need
Before you start baking, gather these ingredients:
* **Sweet Potatoes:** 2 medium sweet potatoes (about 1 pound), roasted and mashed
* **All-Purpose Flour:** 3 cups
* **Baking Powder:** 1 teaspoon
* **Baking Soda:** 1/2 teaspoon
* **Salt:** 1/2 teaspoon
* **Ground Cinnamon:** 1 teaspoon
* **Ground Nutmeg:** 1/2 teaspoon
* **Ground Cloves:** 1/4 teaspoon
* **Unsalted Butter:** 1 cup (2 sticks), browned and cooled slightly
* **Granulated Sugar:** 2 1/2 cups
* **Light Brown Sugar:** 1/2 cup, packed
* **Cream Cheese:** 4 ounces, softened
* **Eggs:** 4 large, at room temperature
* **Buttermilk:** 1 cup, at room temperature
* **Vanilla Extract:** 2 teaspoons
**Optional Glaze:**
* **Powdered Sugar:** 2 cups
* **Milk:** 3-4 tablespoons
* **Vanilla Extract:** 1/2 teaspoon
## Step-by-Step Instructions: Baking the Perfect Sweet Potato Pound Cake
Follow these detailed instructions for a guaranteed delicious sweet potato pound cake:
**Step 1: Roast the Sweet Potatoes**
1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potatoes and prick them several times with a fork.
3. Place the sweet potatoes directly on the oven rack and roast for 45-60 minutes, or until they are very soft and easily pierced with a fork.
4. Let the sweet potatoes cool slightly, then peel and mash them until smooth. You should have about 1 1/2 cups of mashed sweet potato. Set aside to cool completely.
**Step 2: Brown the Butter**
1. Place the butter in a light-colored saucepan over medium heat.
2. Melt the butter completely, then continue to cook it, swirling the pan occasionally. The butter will foam, then subside.
3. Once the butter turns a golden brown color and smells nutty, remove it from the heat immediately. Be careful not to burn it.
4. Pour the browned butter into a heatproof bowl and let it cool slightly. This will prevent it from cooking the eggs in the next step.
**Step 3: Prepare the Dry Ingredients**
1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures the spices are evenly distributed throughout the batter.
2. Set aside the dry ingredients.
**Step 4: Cream Together the Butter and Sugars**
1. In a large mixing bowl (or the bowl of a stand mixer), beat the browned butter, granulated sugar, and brown sugar together until light and fluffy. This may take 3-5 minutes. The mixture should be pale and creamy.
2. Add the softened cream cheese and beat until fully incorporated and smooth.
**Step 5: Incorporate the Eggs**
1. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This helps to create a stable emulsion.
2. Beat in the vanilla extract.
**Step 6: Add the Sweet Potato**
1. Beat in the cooled mashed sweet potato until well combined. The batter may look slightly curdled at this point, but don’t worry, it will come together when you add the dry ingredients.
**Step 7: Alternate Adding Dry and Wet Ingredients**
1. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Add the dry ingredients in three additions and the buttermilk in two additions.
2. Mix until just combined after each addition. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake.
**Step 8: Pour into a Prepared Pan**
1. Grease and flour a 10-inch tube pan or bundt pan. Make sure to grease every nook and cranny to prevent the cake from sticking.
2. Pour the batter into the prepared pan and spread it evenly.
**Step 9: Bake the Cake**
1. Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
2. If the cake is browning too quickly, tent it loosely with aluminum foil during the last 20 minutes of baking.
**Step 10: Cool the Cake**
1. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
2. Cooling the cake upside down helps to prevent it from sinking in the center.
**Step 11: Prepare the Glaze (Optional)**
1. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency.
2. Drizzle the glaze over the cooled cake. Let the glaze set before slicing and serving.
## Tips for Sweet Potato Pound Cake Success
* **Use Room Temperature Ingredients:** Room temperature ingredients combine more easily and create a smoother batter, resulting in a more tender cake.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, which can lead to a tough cake. Mix until just combined after each addition of dry and wet ingredients.
* **Measure Flour Accurately:** Too much flour can result in a dry cake. Use a kitchen scale for the most accurate measurement, or spoon the flour into your measuring cup and level it off with a knife.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Start checking the cake for doneness around 60 minutes and adjust the baking time accordingly.
* **Let the Cake Cool Completely:** Resist the urge to slice the cake while it’s still warm. Letting it cool completely allows the flavors to meld and the cake to set properly.
* **Storage:** Store leftover sweet potato pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
## Variations and Additions
* **Nuts:** Add 1 cup of chopped pecans or walnuts to the batter for a nutty crunch.
* **Chocolate Chips:** Stir in 1 cup of chocolate chips for a decadent twist.
* **Spices:** Adjust the spices to your liking. Try adding a pinch of ginger or cardamom for a unique flavor.
* **Citrus Zest:** Add the zest of one orange or lemon to the batter for a bright, citrusy flavor.
* **Bourbon Glaze:** Replace the milk in the glaze with bourbon for a boozy kick.
## Serving Suggestions
Sweet potato pound cake is delicious on its own, but here are a few serving suggestions to take it to the next level:
* **With a dollop of whipped cream or ice cream.**
* **With a drizzle of caramel sauce or chocolate sauce.**
* **With a side of fresh berries.**
* **As part of a dessert platter with other Southern favorites like pecan pie and hummingbird cake.**
* **With a cup of coffee or tea.**
## Frequently Asked Questions (FAQ)
**Q: Can I use canned sweet potato puree instead of roasting sweet potatoes?**
A: While you can use canned sweet potato puree, the flavor and texture will be slightly different. Roasted sweet potatoes provide a richer, more concentrated flavor. If using canned puree, make sure it is 100% sweet potato and not sweet potato pie filling.
**Q: Can I freeze sweet potato pound cake?**
A: Yes, sweet potato pound cake freezes well. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
**Q: My cake sunk in the middle. What did I do wrong?**
A: There are several reasons why a cake might sink in the middle. Overmixing the batter, using too much leavening agent (baking powder or baking soda), or opening the oven door too frequently during baking can all cause a cake to sink. Make sure to follow the recipe carefully and avoid these common mistakes.
**Q: Can I make this recipe gluten-free?**
A: Yes, you can adapt this recipe to be gluten-free. Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may also need to add a binding agent like xanthan gum to help hold the cake together. Follow the instructions on your gluten-free flour blend for best results.
**Q: My butter separated while browning. Is that normal?**
A: Yes, it’s normal for butter to separate into its fat and milk solids when browning. The milk solids will sink to the bottom of the pan and brown, creating the nutty flavor we’re looking for. Just be sure to watch the butter carefully and remove it from the heat as soon as it turns golden brown to prevent it from burning.
This sweet potato pound cake recipe is a labor of love, but the results are well worth the effort. The moist, tender crumb, the warm spices, and the rich, buttery flavor will make this your new go-to dessert. Enjoy!