World's Best Sweet Potato Pound Cake

4.6
(14)
12 Reviews
6 Photos

My family loves this fresh take on sweet potatoes, a much-loved holiday vegetable. Use any type of sweet potatoes you prefer. Enjoy the cake topped with whipped cream or a drizzle of glaze.

Submitted by Yoly
Updated on August 11, 2024
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Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Cool Time:
20 mins
Total Time:
1 hr 5 mins
Servings:
16
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Ingredients

Original recipe (1X) yields 16 servings

  • ½ cup unsalted butter, softened, plus more for greasing the pan

  • 3 cups cake flour, plus more for dusting the pan

  • 1 (8 ounce) package Neufchâtel cheese, softened

  • 1 ½ cups brown sugar

  • 1 ½ cups white sugar

  • 4 large eggs, at room temperature

  • 2 ½ cups pureed sweet potatoes

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • ¼ teaspoon salt

  • 2 teaspoons vanilla extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.

  2. Cream butter and Neufchâtel cream cheese in a stand mixer until creamy. Add brown and white sugar and continue to beat until fluffy. Add eggs one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.

  3. Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture. Mix until well combined. Beat in vanilla extract. Pour batter into the prepared baking pan.

  4. Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.

Cook's Notes:

To make your own sweet potato puree, poke several holes in sweet potatoes and bake on a parchment-lined cookie sheet at 400 degrees F (200 degrees C) for 45 to 60 minutes or until tender. Once cooled, peel and puree sweet potatoes in a food processor or powerful blender.

Regular cream cheese can be used in place of Neufchâtel cheese.

Nutrition Facts (per serving)

367 Calories
11g Fat
63g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 367
% Daily Value *
Total Fat 11g 13%
Saturated Fat 6g 31%
Cholesterol 67mg 22%
Sodium 322mg 14%
Total Carbohydrate 63g 23%
Dietary Fiber 1g 4%
Total Sugars 35g
Protein 6g 12%
Vitamin C 2mg 2%
Calcium 81mg 6%
Iron 3mg 16%
Potassium 165mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.