Description
Sweet Potato Pecan Pound Cake with Sweet Buttermilk Glaze is a deliciously moist cake made with sweet potato and topped with a rich buttermilk glaze, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs, room temperature
- 1 cup mashed sweet potato purée, cooled
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup buttermilk, room temperature
- 1½ cups chopped pecans, divided
- 2 cups powdered sugar (for glaze)
- 2 tablespoons unsalted butter, melted (for glaze)
- 2–4 tablespoons buttermilk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Prepare the sweet potatoes. Bake or boil sweet potatoes until completely tender. Remove the skins, mash until smooth, and measure 1 cup of purée. Allow it to cool completely before using.
- Preheat the oven. Preheat your oven to 325°F. Generously grease and flour a 10-inch Bundt or tube pan.
- Cream the butter and sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar for 4–5 minutes until light and fluffy.
- Add the eggs. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and sweet potato purée, then mix until combined.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Mix the batter. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture, mixing on low speed until just combined.
- Fold in the pecans. Gently fold in 1 cup of the chopped pecans, reserving the remaining ½ cup for the topping.
- Fill the pan. Pour the batter into the prepared Bundt pan and smooth the surface. Sprinkle the remaining pecans over the top of the batter.
- Bake the cake. Bake for 60–75 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil.
- Cool the cake. Let the cake rest in the pan for 15–20 minutes. Carefully invert it onto a wire rack and allow it to cool until slightly warm or completely cool.
- Make the glaze. In a bowl, whisk together the powdered sugar, melted butter, vanilla extract, salt, and 2 tablespoons of buttermilk. Add more buttermilk, 1 teaspoon at a time, until the glaze reaches a thick but pourable consistency.
- Glaze and serve. Drizzle the buttermilk glaze over the cake. Allow it to set for 10–15 minutes before slicing.
Notes
- Ensure the sweet potato purée is completely cooled before adding it to the batter.
- For a richer flavor, you can toast the pecans before adding them to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg