Ingredients for Southern Sweet Potato Pound Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Nutmeg
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ cups cooked and mashed sweet potato
- Vanilla Extract
- 1 cup chopped pecans
- Sweetened Flaked Coconut
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How to Make Southern Sweet Potato Pound Cake
- Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup tube or bundt pan.
- In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, mash 1 ½ cups cooked sweet potato until completely smooth. Add the mashed sweet potato to the creamed butter mixture and mix until thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed or with a wooden spoon until just combined. Do not overmix.
- Stir in 1 teaspoon vanilla extract, 1 cup chopped pecans, and ½ cup shredded coconut (optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
113g
Fat
40g
Carbs
19g
