I remember the moment this cake became more than just dessert—it was during a weekend visit to my aunt’s farmhouse, hidden deep in the Georgia pines. It was early October, the air still warm but with the hint of fall creeping in. She handed me a thick slice of something golden and fragrant, still warm from the oven, with a glaze that caught the sunlight.

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I took a bite, and everything paused—the rich sweetness, the whisper of cinnamon and nutmeg, and the unmistakable flavor of sweet potato. It was familiar and new all at once, like tasting history and comfort in a single mouthful. That day, my aunt pulled out a worn recipe card labeled “Mama’s Sweet Potato Pound Cake” in faded ink. I copied it down, then tweaked it just a bit over the years to reflect my own baking style while honoring its soul.

This cake has become my go-to whenever I want to bring something heartfelt to a table—especially during the holidays. And now, I’m passing it on to you, because everyone deserves a taste of sweet Southern magic.

Short Description

A rich, moist pound cake made with mashed sweet potatoes, warm spices, and a buttery crumb, topped with a simple cinnamon-vanilla glaze. Perfect for holidays, potlucks, or a cozy weekend treat.

Key Ingredients

For the Cake:

2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup unsalted butter, softened
½ cup vegetable oil
2 ¾ cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup whole milk

For the Glaze (optional):

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Dash of cinnamon (optional)

Tools Needed

10-inch bundt or tube pan
Electric mixer or stand mixer
Mixing bowls
Whisk
Rubber spatula
Cooling rack
Saucepan or small bowl for glaze

Cooking Instructions

Step 1: Prepare the Sweet Potatoes
Peel and chop 2 large sweet potatoes, then boil until fork-tender (about 20–25 minutes). Drain well and mash until smooth. Measure out 2 cups and let cool completely before using.

Step 2: Preheat and Prep
Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt or tube pan, making sure to get into all the nooks to prevent sticking.

Step 3: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 4: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter, oil, and granulated sugar using a mixer on medium speed for 4–5 minutes, until the mixture is pale and fluffy.

Step 5: Add Eggs and Vanilla
Add eggs one at a time, beating well after each. Scrape down the bowl as needed. Stir in the vanilla extract.

Step 6: Add Sweet Potatoes
Mix in the cooled mashed sweet potatoes until fully incorporated and smooth. The batter will take on a rich, golden hue.

Step 7: Combine Wet and Dry
Alternately add the flour mixture and the milk/sour cream to the batter in three additions, starting and ending with the flour mixture. Mix until just combined. Don’t overmix—this helps keep the crumb tender.

Step 8: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 9: Cool
Let the cake cool in the pan for 15 minutes. Then carefully invert it onto a wire rack and cool completely before glazing.

Step 10: Glaze (Optional)
Whisk together the powdered sugar, milk, vanilla, and a dash of cinnamon (if using) until smooth. Drizzle over the cooled cake and let set before slicing.

Why You’ll Love This Recipe

Moist and Tender: The sweet potatoes add natural moisture, creating a dense yet fluffy texture.

Flavor-Packed: Cinnamon, nutmeg, and vanilla bring warmth and depth to every bite.

Make-Ahead Friendly: This cake actually tastes better the next day, making it great for entertaining.

Crowd-Pleaser: Whether at family gatherings or potlucks, it always gets rave reviews.

Southern Comfort: Brings a touch of Southern tradition into your kitchen with a nostalgic twist.

Mistakes to Avoid & Solutions

Using Hot Sweet Potatoes: Hot mash can scramble your eggs or melt the butter. Let them cool fully first.

Underbaking: This is a dense cake. If your toothpick comes out with batter, give it 5–10 more minutes.

Overmixing: Stir just until combined in the final step—overmixing leads to a dense, rubbery texture.

Not Preparing the Pan Properly: Grease and flour every inch of the pan. A stuck cake is heartbreaking.

Skipping the Sour Cream: Don’t omit it—sour cream adds richness and tang that balances the sweetness.

Serving and Pairing Suggestions

Slice and serve with a dollop of whipped cream or vanilla ice cream.

Drizzle each slice with caramel sauce and top with chopped pecans for an extra indulgent touch.

Pair with a hot cup of spiced chai, black coffee, or bourbon-spiked eggnog.

Serve family-style on a cake stand at brunch or on a holiday dessert table.

Warm a slice slightly and enjoy with butter for a cozy breakfast treat.

Storage and Reheating Tips

Let the cake cool completely, then wrap tightly in plastic wrap or foil.

Store at room temperature for up to 3 days or in the fridge for up to 7 days.

To freeze, wrap slices in plastic and store in an airtight container for up to 3 months.

Reheat individual slices in the microwave for 10–15 seconds or in a 300°F oven for 5–8 minutes.

FAQs

1. Can I use canned sweet potatoes instead of fresh?
Yes, but make sure to drain them well and mash thoroughly. Avoid varieties with added syrup or spices.

2. Can I make this cake ahead of time?
Absolutely. In fact, the flavor deepens after a day or two. Just store it tightly wrapped at room temp or in the fridge.

3. Can I use Greek yogurt instead of sour cream?
Yes! Use full-fat plain Greek yogurt as a 1:1 substitute for a slightly tangier finish.

4. What if I don’t have a bundt pan?
You can bake it in two 9×5 loaf pans—adjust the baking time to 55–65 minutes and test with a toothpick.

5. How do I keep the glaze from running off?
Make sure the cake is completely cool before glazing. You can also thicken the glaze with a bit more powdered sugar if needed.

Tips & Tricks

– Use roasted sweet potatoes for a deeper, caramelized flavor.

– Let the eggs and dairy come to room temperature before mixing for better texture.

– Add a handful of chopped pecans or walnuts for a bit of crunch.

– Lightly dust the glaze with extra cinnamon or nutmeg for a pretty (and tasty) finish.

– Always spoon and level your flour—too much flour can dry out the cake.

Recipe Variations

Maple Glaze Twist: Swap the vanilla in the glaze for 1 teaspoon of pure maple syrup. Adds an autumnal richness.

Chocolate-Swirled: Gently swirl ½ cup of melted semi-sweet chocolate into the batter before baking for a marbled effect.

Spiced Rum Kick: Add 1 tablespoon of spiced rum to the batter and 1 teaspoon to the glaze for a grown-up touch.

Mini Pound Cakes: Divide batter among greased mini bundt pans and bake for 30–35 minutes. Great for gifting!

Vegan Option: Use a plant-based butter, non-dairy milk, dairy-free sour cream, and egg replacer (like flax eggs). The texture will be slightly lighter but still delicious.

Final Thoughts

This sweet potato pound cake has a way of slowing time—it invites you to sit down, savor, and share. It’s more than a recipe; it’s a connection to kitchens long before ours, where ingredients were simple but love was baked into every bite. I’ve made this cake for birthdays, fall brunches, and quiet afternoons that needed just a little something special.

It never fails to impress, but more importantly, it always comforts. If you’re looking for a cake that speaks to tradition with a modern nod, this one delivers. Bake it for someone you love—or better yet, invite them into the kitchen and make it together. Some recipes are worth passing down. This is one of them.

Grandma’s Southern Sweet Potato Pound Cake