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Southern Sweet Potato Pound Cake

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“We are huge sweet potato fans- often make this in mini-loaf pans and wrap in pretty tissue for gifts. Found in a cookbook- an old newspaper clipping.”
1hr 10mins

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Generously butter a 10-cup tube or bundt pan.
  3. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. Set aside.
  5. In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
  6. Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
  7. Add the eggs, 1 at a time, beating well after each addition.
  8. Add the sweet potatoes and mix until thoroughly combined.
  9. Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
  10. The batter should be stiff.
  11. Add the vanilla, pecans and, if desired, the coconut.
  12. Spoon the batter into the prepared pan.
  13. Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
  14. Transfer the pan to a wire rack to cool for 15 minutes.
  15. Invert the cake onto a plate and remove.
  16. Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.

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