Sweet Potato Pound Cake Recipe
by Sommer Collier — last updated on Jun 24, 2026 
This sweet potato pound cake earns a spot on my holiday table year after year. The sweet potatoes keep the cake wonderfully moist while cinnamon and vanilla fill the kitchen with the most incredible aroma as it bakes. It’s an easy dessert that feels special enough for celebrations but simple enough for everyday baking.
This sweet potato pound cake is one of my all-time favorite fall bakes. If you’re not a big pumpkin fan, you can still experience those decadent autumn flavors with this dessert, thanks to the combination of hearty, caramelized sweet potatoes, aromatic spices, and tender, buttery cake. This cozy recipe is rich, without being too heavy, and paired with a warm cup of coffee, it’s become my favorite way to relax and unwind on chilly fall afternoons. Like my cream cheese pound cake, this sweet potato version is simple yet elegant enough for pretty much any occasion, from Thanksgiving and Christmas to weekend family dinners. Whenever I have guests over, or if my sweet tooth is really kicking in, I’ll even pair this with a thick dollop of fresh whipped cream or vanilla ice cream.
Daisy – ⭐⭐⭐⭐⭐ This cake is delicious!! Great for any occasion! Even as a breakfast/ brunch dessert. Thank you!!
Table of Contents
Sommer’s Recipe Highlights
Moist and Tender – This pound cake is so much more than your average version. The addition of sweet potatoes makes every bite of this tender cake soft and moist, even days after baking it.
Cozy Fall Flavors – Fall is one of my favorite seasons, especially when it comes to baking. The kitchen fills up with the most incredible aromas, and this sweet potato pound cake recipe is no exception. From the sweet potatoes and ground cinnamon to a splash of vanilla extract, this has got to be one of the best fall desserts I’ve made!
Versatile – Like with my pecan praline pound cake, I suggest serving up this treat on its own, on a cozy afternoon with a cup of tea or coffee and curl up with your favorite book. Or dress it up to impress your guests by topping it off with some rich ice cream, whipped cream, and a generous sprinkle of more ground cinnamon! This dessert is simple and elegant.
Key Ingredients and Tips
- Sweet potato – Meet the star of the show! I prefer using fresh sweet potatoes that I’ve baked and mashed because I always think fresh is better. But if you’re really short on time, you can also use a canned sweet potato puree that you find in the supermarket. Sweet potato adds so much natural sweetness to this dish and it keeps the cake moist for days.
- Butter – Unsalted and softened butter makes this cake rich and tender. It’s important that the butter is soft before you bake with it because it just blends a lot easier with the rest of the ingredients. Set it out on the counter at least 30 minutes before baking.
- Light brown sugar – I love using light brown sugar because not only is it a signature fall ingredient, but it adds a deep, sweet flavor that isn’t overly “sugary” tasting.
- Vanilla extract – A splash of vanilla extract adds a ton of cozy flavor that pairs really well with the ground cinnamon and sweet potato.
- Ground cinnamon – Is it fall without cinnamon?! No way! Cinnamon brings home that comforting flavor of fall.
- All-purpose flour – To get that classic pound cake volume and structure, I always use a traditional all-purpose flour.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Bake the sweet potatoes – To get started, I bake the sweet potatoes at 450 degrees Fahrenheit for about an hour, or until they’re perfectly soft and tender. I use a knife (or fork) to check when they’re done! Then, I let the baked potatoes cool, then I peel them and mash them in a bowl until they become the consistency of a puree. You can do this with a potato masher, a couple of forks, or with an electric mixer.
Prep the oven – Before moving on, I lower the temperature in the oven to about 325 degrees Fahrenheit.
Grease the bundt pan – Next, I grab my bundt pan and I grease it with some butter until it’s thoroughly coated. I dust it with sugar or flour, too. This really helps to keep the cake from sticking. PS, I find dusting it with sugar gives the exterior of the cake a sparkly finish!
Mix the wet ingredients – In an electric mixer, I cream (beat on high) the butter and brown sugar together until the mixture is fluffy. Then, I beat in the eggs one by one, and finally, I add in the potato mash.
Add the dry ingredients – In that same bowl, I mix in a splash of vanilla extract, some ground cinnamon, baking powder, a pinch of salt, and three cups of flour. I keep mixing the ingredients on low until the batter is perfectly smooth. Pro Tip: If you mix the dry ingredients in this order, there’s no need to mix them in a separate bowl first.
Pour the batter – I pour the batter into the greased bundt pan, and then I lightly tap it on the counter, so that I make sure the batter fills up all the nooks and crannies of the pan.
Bake – Then, I pop the bundt pan into the oven for about an hour. I use the toothpick test to see if the cake is thoroughly baked. If the toothpick comes out clean, it’s ready!
Cool and flip – Once the cake is baked, I let it cool down. Then I check that the edges are loose, and I flip it over to remove it from the pan. PS, sometimes I use a butter knife to loosen the edges, if needed.
Expert Tips
Take your time greasing the pan, so you get into all the nooks and crannies. Trust me, there’s nothing worse than flipping a cake out, only to watch big pieces tear off as they cling to the bottom of the pan. I don’t know how many times I’ve puzzle-pieced a cake back together because I was in a hurry. Butter every inch, then generously sugar-coat the inside.
Creaming the butter and sugar together properly is one of the most important steps in baking. It breaks down the sugar crystals and ensures a light, fluffy texture once baked. Don’t skip this step!
Room-temperature cake always offers the best flavor and a soft, fluffy texture. If you decide to chill it, take it out of the fridge at least an hour before cutting and serving.
Recipe Variations
- Maple syrup – To accentuate those fall flavors and make this pound cake even sweeter, add a drizzle of maple syrup into the batter. However, if you do this, remove an equal portion of the brown sugar.
- Chocolate chips – If you’re a chocolate lover like me, mix in a handful of your favorite type of chocolate chips, like white, dark, or milk chocolate!
- Nuts – This dessert pairs incredibly well with some chopped nuts. I love to add in pecans or walnuts because they’re so quintessentially autumn.
- Spices – Add in a pinch of your favorite cozy spice blend, like nutmeg, ginger, cloves, or allspice.
Serving Suggestions
This delicious sweet potato cake tastes like a slice of heaven! It makes the perfect dessert or even a sweet breakfast, paired with your favorite hot coffee or tea.
I love to top off a thick slice with some vanilla ice cream, plus an extra sprinkle of cinnamon.
It’s also delicious with a dollop of whipped cream and a side of spiced apples and homemade pecan praline sauce. Of course, you can also dust the top with powdered sugar, or pipe on some simple cream cheese frosting or glaze.
Storing
This pound cake is great to keep on hand for a few days! Wrap the cooled cake thoroughly with plastic and keep it at room temperature for up to 4 days, or in the refrigerator for up to 10 days.
To freeze, wrap in plastic wrap and then in a layer of aluminum foil. Store in the freezer for up to 6 months.
Frequently Asked Questions
The secret to a marvelously moist cake is to use plenty of sweet potato and butter. This sweet potato pound cake recipe has just the right amount of both! So the crumb comes out dense like a classic pound cake, but is still tender and soft.
Yes, you absolutely can make this sweet potato pound cake recipe without a Bundt pan! Instead, you can use two 9-inch loaf pans. Be sure to coat thoroughly with butter and flour or sugar, and reduce baking time to about 60 to 65 minutes.
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Sweet Potato Pound Cake Recipe
Video
Ingredients
- 1 ½ cups smashed cooked sweet potato (or canned sweet potato puree)
- 1 ½ cups unsalted butter softened
- 2 ½ cups light brown sugar packed
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour
Instructions
- Sweet Potato Prep: Preheat the oven to 450°F. Set one large or two medium sweet potatoes on a baking sheet. Bake for at least one hour, until the potatoes are soft and tender. Cool the potatoes, then peel, mash, and measure for the recipe.
- Once the potatoes are out of the oven, lower the oven temperature to 325°F.
- Set out at 12 cup capacity Bundt pan. Generously grease the pan, making sure to coat every nook and cranny with butter or shortening. Then place a small amount of granulated sugar (or flour) in the Bundt pan and shake it around to coat evenly. You can use baking spray to grease and flour the pan at the same time, but be careful to coat it very thoroughly.
- Set out an electric stand mixer. Cream the softened butter and brown sugar together until light and fluffy, about 3 minutes. Scrape the bowl with a spatula. Then beat in the eggs until well combined. Scrape the bowl again and beat in the cooled sweet potato mash.
- Turn the mixer on low, and mix in the vanilla extract, ground cinnamon, baking powder, salt, and 3 cups of flour. Add the flour a little at a time until it is fully combined. Scrape the bowl one last time, and beat for another 10-20 seconds until the batter is smooth.
- Scoop the cake batter into the prepared Bundt pan. Tap the pan on the counter to eliminate as many air bubbles as possible. Then smooth the top out evenly if needed.
- Bake on the center rack for 65 to 75 minutes, until a toothpick inserted deep in the middle of the cake comes out clean.
- Remove the cake from the oven and allow it to cool at least 20 minutes. Then gently flip the cake out onto a cooling rack and continue to cool to room temperature.
- Cut and serve as is, or with whipped cream, or vanilla ice cream.
This cake is delicious!! Great for any occasion! Even as a breakfast/ brunch dessert. Thank you!!
I used this in a work cooking contest and won! It was a fan favorite and everyone loved it.
Wow, Josh! Thanks so much for sharing. You just made my day! :)
I forgot the cinnamon but it still tastes good. Like a brown butter cake. I would eat it like this or like a sweet bread with butter. My boyfriend has a sweeter tooth, so will put a glaze on it for him. Turned out perfectly otherwise. I’m at 3600′ and didn’t need to change a thing. Baked for the full 75 minutes.
I added chopped pecans to the bottom of my Bundt pan before I added the batter. I also used regular salted butter and 1/4 tsp salt instead of unsalted butter and 1 tsp salt. Cake was very good!
This was extraordinary good. I used a maple syrup confectioner auger icing on it. Outstanding recipe. Thank you.❤️
yes, this sweet potato pound cake was a hit!
Excellent recipe. So delicious!!
just wonderful, sweet potatoes are one of my favorites and have never imagined them in a pound cake before, cinnamon is nice too, thank you!
Enjoyed this for dessert last night and it was a sweet success! Easy and delicious; the perfect treat for fall, indeed!
Wow this sounded super tasty to me so I decided to try it! I am blown away. It was so delish! My family didn’t leave a crumb behind! I did add a glaze on top and it was just amazing! Going to make it again for thanksgiving!
This is my hubby’s dream dessert!! He loves sweet potato ANYTHING!! It’s so soft & just melts in your mouth!
Can I substitute the flour by almond flour?
Hi Vanessa,
You could certainly swap the all-purpose flour for a gluten-free 1-to-1 baking mix. However, I would not use straight almond flour. It would create a dense crumbly texture.