Grandma’s Southern Sweet Potato Pound Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup mashed sweet potatoes
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• For the Creamy Sweet Potato Frosting:
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1/2 cup mashed sweet potatoes
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a standard bundt pan or a 10-inch tube pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the mashed sweet potatoes and vanilla extract until fully blended.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
7. Pour the batter into the prepared bundt pan, smoothing the top.
8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.

Nutrition