My kitchen still smells like cinnamon and sweet potatoes, and it’s been hours since I pulled the cake from the oven. It’s funny how a recipe can become part of who you are. Every Thanksgiving afternoon, just as the light started to dip behind the trees, Grandma would bring out her cake. She never called it by any fancy name—it was just “the cake,” and that was enough.

We’d all gather around, forks ready, waiting for that first, warm slice. She made it look effortless. Apron dusted with flour, hands moving from memory, she’d hum little gospel hymns while folding sweet potatoes into her thick, buttery batter.

A few years back, I decided to recreate that experience for my grandchildren. It wasn’t just about the flavor, though it’s as rich and deep as any dessert you’ve ever had. It was about carrying on the quiet, powerful love she showed us—with every slice, every holiday, every day. The first time I tried, I overbaked it. The second time, I forgot the sour cream. But eventually, I found my rhythm, the same way Grandma must have all those years ago.

This sweet potato pound cake is more than just dessert. It’s memory. It’s tradition. It’s a warm embrace on a cool evening and a reminder that the best recipes are the ones shared with others. I hope it brings something special to your table, too.

Short Description

A moist, rich Southern pound cake infused with mashed sweet potatoes, warm spices, and a buttery crumb—topped with a light vanilla glaze for a cozy, nostalgic dessert perfect for any gathering.

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
Hand or stand mixer
Medium and large mixing bowls
Whisk
Rubber spatula
Toothpick
Wire rack
Saucepan (for glaze, if using)

Cooking Instructions

Step 1: Prepare the Sweet Potatoes
Wash, peel, and chop the sweet potatoes into chunks. Boil them in a pot of water until fork-tender, about 20–25 minutes. Drain well and mash until smooth. Let them cool completely—you’ll need 2 cups.

Step 2: Preheat and Prep
Set your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt or tube pan. Don’t skimp—this batter is thick and sticky.

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
Using a mixer, beat the softened butter, vegetable oil, and sugar until the mixture is pale and fluffy—this usually takes 4 to 5 minutes. Don’t rush it; this step helps create that soft, tender crumb.

Step 5: Add Eggs and Vanilla
Add the eggs one by one, mixing well after each. Then blend in the vanilla extract.

Step 6: Add Sweet Potatoes
Mix in the mashed sweet potatoes until the batter is smooth and evenly combined. It should smell cozy and inviting already.

Step 7: Combine Wet and Dry
Alternately add the dry ingredients and the sour cream/milk mixture, beginning and ending with the flour mixture. Mix until just combined—don’t overbeat or the cake will be dense.

Step 8: Bake
Pour the batter into your prepared pan. Smooth the top with a spatula and bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. The top will crack a bit—that’s a good sign.

Step 9: Cool
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. Cool completely before glazing or slicing.

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

Why You’ll Love This Recipe

Moist and Rich Texture from sweet potatoes and sour cream

Warm Southern Flavors with hints of cinnamon and nutmeg

Perfect for Holidays or casual family dinners

Keeps Well for Days—even better the next day

Customizable Glaze for an extra layer of sweetness or spice

Comforting and Nostalgic with every bite

Mistakes to Avoid & Solutions

Using hot mashed potatoes: Let them cool completely before mixing, or they’ll scramble your eggs.
Solution: Prepare potatoes ahead of time or cool in the fridge for 15 minutes.

Skipping pan prep: Bundt cakes love to stick.
Solution: Grease and flour every crevice. Use a baking spray with flour if needed.

Overmixing the batter: This leads to a tough, dry cake.
Solution: Mix until just combined once dry and wet ingredients are added.

Underbaking: A dense pound cake takes time.
Solution: Test with a toothpick at 75 minutes and continue baking if needed. The top should spring back lightly.

Adding glaze to a warm cake: It’ll melt and disappear.
Solution: Wait until fully cooled before drizzling glaze.

Serving and Pairing Suggestions

Serve thick slices with a dollop of whipped cream or a scoop of vanilla bean ice cream

Add fresh berries on the side for a tart contrast

Enjoy warm with a cup of coffee or chai tea

Serve buffet-style at a potluck or sliced thin at a ladies’ tea

Pairs well with roasted pecans or a spiced caramel sauce on top

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 3 days

Refrigerate for up to 7 days (best wrapped tightly in plastic)

Freeze slices individually wrapped in plastic and foil for up to 2 months

Reheat in the microwave for 15–20 seconds or warm in a 300°F oven for 10 minutes to revive the soft crumb

FAQs

1. Can I use canned sweet potatoes instead of fresh?
Yes, but drain and mash them well. Avoid candied yams with syrup.

2. What if I don’t have sour cream?
Plain Greek yogurt works beautifully as a substitute.

3. How do I know it’s done baking?
Insert a toothpick in the center. It should come out clean with a few moist crumbs.

4. Can I make this gluten-free?
Use a 1:1 gluten-free baking blend and check texture—some GF flours absorb more moisture.

5. How can I make it less sweet?
Reduce sugar by ½ cup without changing texture too much, but keep in mind the flavor will shift slightly.

Tips & Tricks

Room temperature ingredients mix more smoothly and evenly

Use fresh ground nutmeg if possible—it makes a difference

For an even bake, rotate the cake halfway through baking

Sift dry ingredients for a lighter crumb

Don’t skip resting the cake before removing it from the pan—it helps it set

Recipe Variations

Maple-Walnut Twist:
Swap out ½ cup sugar for ½ cup pure maple syrup. Fold in 1 cup chopped toasted walnuts before baking. Adds a nutty crunch and fall flair.

Chocolate Swirl Version:
Remove ½ cup of the batter and mix with 2 tablespoons cocoa powder. Swirl it into the main batter before baking for a marbled look and subtle cocoa touch.

Coconut Cream Style:
Add ½ cup shredded sweetened coconut and use coconut milk in place of whole milk. Top with a coconut glaze using coconut extract instead of vanilla.

Zesty Orange Flavor:
Stir in 1 tablespoon of fresh orange zest and swap vanilla extract for orange extract. The citrus balances the sweet potatoes beautifully.

Final Thoughts

The scent alone brings me back to the wooden kitchen table where generations gathered, laughed, and lingered longer than they meant to. It’s not just a recipe—it’s a reminder of the kind of love that’s baked into food when hands make it with care. When I shared it with my neighbor last week, she said it tasted like home, even though she’d never had it before.

That’s the magic of old family recipes. They have a way of making strangers feel like kin. So whether it’s a Sunday supper or a holiday feast, this cake is always welcome. And I have a feeling it’ll become your tradition

Grandma’s Southern Sweet Potato Pound Cake

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

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)

Instructions

Step 1: Prepare the Sweet Potatoes
Peel and chop sweet potatoes into chunks. Boil until fork-tender (20–25 minutes), then drain and mash until smooth. Cool completely—you’ll need 2 cups.

Step 2: Preheat and Prep
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly.

Step 3: Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.

Step 4: Cream Butter and Sugar
Beat butter, oil, and sugar for 4–5 minutes until pale and fluffy.

Step 5: Add Eggs and Vanilla
Add eggs one at a time, mixing after each. Stir in vanilla.

Step 6: Add Sweet Potatoes
Mix in mashed sweet potatoes until smooth and well combined.

Step 7: Combine Wet and Dry
Alternately add flour mixture and milk/sour cream, starting and ending with dry ingredients. Mix just until combined.

Step 8: Bake
Pour batter into pan, smooth top, and bake 75–85 minutes. A cracked top and clean toothpick mean it’s ready.

Step 9: Cool
Cool in the pan for 15 minutes, then turn out onto a wire rack. Let it cool completely.

Step 10: Glaze (Optional)
Mix powdered sugar, milk, vanilla, and a dash of cinnamon. Drizzle over the cooled cake and let it set.