This sweet potato pound cake is such a fun and delicious fall dessert made with, sweet potatoes, sweetened condensed milk, all the fall spices, and a super easy maple glaze. This post is sponsored by Eagle Brand Milk, but as always, all thoughts and opinions are my own. Thank you for supporting the brands that make Buuck Farms Bakery Possible.
You guys are going to love this Sweet Potato Pound Cake so much. It’s super easy to make and comes together in under an hour. You can bake it as a show-stopping bundt cake, as I did here. Or, you can make it into two loaves perfect for hostess gifts for your holiday parties. The sweet potato provides a delicious unexpected twist, and the sweetened condensed milk helps keep the cake moist for days!
How to Make Sweet Potato Pound Cake
Make the Pound Cake
Preheat the oven to 350 and prepare your pan. If you are baking as a bundt, spray the pan with some baking spray that contains flour, like Baker’s Joy. If you want to bake as loaves, line two loaf pans with parchment paper leaving an overhang so that the cakes can be easily lifted out of the pans once they’ve cooled.
In a large bowl, whisk together the flour, salt, cinnamon, ground cloves, nutmeg, ginger, baking soda, and baking powder. In a separate medium bowl, whisk together the sugar, eggs, oil, sweet potato puree, sweetened condensed milk, and vanilla until well combined and smooth. Make a well in the center of the dry ingredients and pour in the wet. Use a rubber spatula to fold the wet into the dry until combined.
Pour into the prepared pan and bake for 50-55 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached. Let the cake cool for about 10 minutes, then flip out onto a cooling rack to cool completely.
Make the Maple Glaze
In a medium sized bowl, whisk the powdered sugar and maple syrup until well combined and smooth, with no lumps of powdered sugar. Take a bit of the glaze and test the thickness by dripping it down the side of the bowl. It should run down the side of the bowl slowly. Adjust the thickness if needed by adding more powdered sugar to thicken, or more syrup to thin it out. Pour the glaze over the cooled cake.
Slice and serve once glaze has set.
Sweet Potato Pound Cake
- Prep Time: 15
- Cook Time: 55 min
- Total Time: 1 hour 10 minutes
- Yield: 1 Pound Cake or 2 Loaves 1x
Description
Pound cake made with sweet potatoes, sweetened condensed milk, fall spices, and maple glaze.
Ingredients
For the Sweet Potato Pound Cake
- 3 C (385 g) All Purpose Flour
- 1 tsp Salt
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Ground Cloves
- ¼ tsp Ginger
- 1 ½ tsp Baking Soda
- ½ tsp Baking Powder
- 4 Lg Eggs, at room temperature
- ½ C (85 g) Vegetable Oil
- 14 oz Can Eagle Brand Sweetened Condensed Milk
- 1 ¾ C (425 g) Pureed Sweet Potatoes
- ¾ C (150 g) Granulated Sugar
- 1 tsp Pure Vanilla Extract
For the Maple Glaze
- 1 C Powdered Sugar
- ½ C Pure Maple Syrup
Instructions
For the Sweet Potato Pound Cake
- Preheat the oven to 350.
- If using a bundt pan, spray it with some baking spray that contains flour to ensure easy removal.
- If baking in two loaf pans, line the pans with parchment paper, leaving an overhang so that they can easily be lifted out of the pans after they’ve cooled.
- In a large mixing bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, ginger, baking soda, and baking powder.
- In another bowl, whisk together the eggs, oil, sweetened condensed milk, pureed sweet potatoes, sugar, and vanilla.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Fold the wet into the dry until well combined. Pour into the prepared pan.
- Bake for 50-55 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
- Let the cake cool for 10 minutes, then flip it out onto a cooling rack to cool completely.
For the Maple Glaze
- Whisk the powdered sugar and maple syrup together until smooth.
- Pour over cooled cake. Slice and serve.
If you loved the recipe for this Sweet Potato Pound Cake, make sure to check out some of my other recipes, like these Dirty Chai Whoopie Pies, or these Pumpkin Cheesecake Brownies.
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