Sweet Potato Pecan Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 cups cooked, mashed sweet potatoes (about 2 medium sweet potatoes)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup whole milk or buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans, toasted
For the glaze:
- 2 cups powdered sugar
- 3–4 tablespoons milk or heavy cream
- 1 teaspoon pure vanilla extract
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.
2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the mashed sweet potatoes until well combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
6. Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
7. Stir in the vanilla extract and toasted chopped pecans.
8. Pour the batter evenly into the prepared pan(s) and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
11. For the glaze, whisk together powdered sugar, milk or heavy cream, and vanilla extract until smooth. Adjust consistency with more milk or powdered sugar as needed.
12. Drizzle the glaze over the cooled cake and let it set before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: Approximately 420 kcal per serving | Servings: 12 servings
Tips:
Ensure the sweet potatoes are well mashed and cooled to avoid curdling the batter.
Toast pecans lightly in a dry skillet to enhance their flavor before adding to the batter.