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Sweet Potato Pound Cake

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  • Author: Elizabeth Buuck
  • Prep Time: 15
  • Cook Time: 55 min
  • Total Time: 1 hour 10 minutes
  • Yield: 1 Pound Cake or 2 Loaves 1x


Pound cake made with sweet potatoes, sweetened condensed milk, fall spices, and maple glaze.



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


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.