Orange and sweet potato are always a wonderfully dynamic duo, and the addition of fall spices wraps up all the flavors like a cozy blanket.<\/p>\n
Ingredients for Sweet Potato Pound Cake<\/h2>\n\n- Butter:<\/strong> For moisture and richness in the pound cake, we have butter to thank.<\/li>\n
- All-purpose flour:<\/strong> All-purpose flour provides structure and the perfect crumb texture. Bread flour would be too dense, and cake flour would be too delicate.<\/li>\n
- Cinnamon:<\/strong> Naturally sweet cinnamon imparts a warm and cozy flavor throughout the pound cake.<\/li>\n
- Nutmeg:<\/strong> Pre-ground nutmeg is great, but it\u2019s worth grating a fresh nutmeg for a bolder, more pronounced flavor that elevates this pound cake a few notches.<\/li>\n
- Sweet potatoes:<\/strong> Cold, mashed sweet potatoes are the star of this recipe for their lovely, caramelized flavor.<\/li>\n
- Confectioners\u2019 sugar:<\/strong> Confectioners\u2019 sugar dissolves easily with other liquids, making it the perfect sweetener for the glaze.<\/li>\n
- Orange zest and juice:<\/strong> A bit of orange zest and juice add brightness and a citrusy tang to the glaze.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Prepare the Bundt pan<\/h3>\n
Preheat the oven to 350\u00b0F. Grease and flour a 10-inch fluted tube pan.<\/p>\n
Editor\u2019s Tip: <\/em>We recommend using shortening to grease the pan. Butter\u2019s milk solids can cause the cake to stick to the pan. Once you grease and flour the pan, tilt the pan over the sink, and pat the bottom of the pan firmly to remove excess flour. If you see any misses in the pan, grease and flour that area, then knock the excess flour out, and repeat as necessary.<\/p>\nStep 2: Create the batter<\/h3>\n
In a large bowl, use a hand mixer or stand mixer to beat the butter and sugar until light and fluffy, five to seven minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. In a separate bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Add the dry mixture to the creamed mixture alternately with the sweet potatoes. Beat the mixture just until combined (batter will be thick). Transfer the batter to the prepared pan.<\/p>\n
Editor\u2019s Tip:<\/em> Do not overmix the dry and wet ingredients, or your pound cake will be tough and dense. Instead, mix until they\u2019re just combined.<\/p>\nStep 3: Bake the cake<\/h3>\n
Bake the pound cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool at room temperature for 10 minutes. Remove the cake from the pan to a wire rack, and let cool completely to room temperature.<\/p>\n
Step 4: Decorate with glaze<\/h3>\n
In a small bowl, whisk together the confectioners’ sugar, orange zest and enough orange juice to achieve desired consistency. Drizzle over the cake.<\/p>\n
Sweet Potato Pound Cake Variations<\/h2>\n
![\"Cutting](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/11\/Sweet-Potato-Pound-Cake_FBMZ22_27695_P2_MD_04_22_2b.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\n\n- Spread on frosting:<\/strong> Omit the glaze, and decorate your cake with a nutty browned-butter frosting. Or go rich and indulgent with a cream cheese frosting<\/a>. For something lighter, opt for a quick dusting of powdered sugar.<\/li>\n
- Sprinkle on nuts:<\/strong> Top the glazed sweet potato pound cake with crushed candied pecans or toasted hazelnuts for a nutty, sweet flavor and crunchy texture.<\/li>\n
- Change the glaze:<\/strong> Swap out this recipe\u2019s orange glaze for a simple quick vanilla glaze<\/a>, a browned butter glaze, or the praline glaze from our heavenly praline cake<\/a>.<\/li>\n
- Make it adult-only:<\/strong> Omit a smidge of the orange juice from the glaze, and make up for it with bourbon or rum.<\/li>\n
- Bake in a different pan:<\/strong> If a Bundt pan is daunting to you, we get it! We developed our guide on Bundt cake tips<\/a> for this reason, but you can just as easily find baking pan conversions<\/a> for a loaf or cake pan.<\/li>\n
- Make a trifle:<\/strong> Maybe you turned your cake out, the pan wasn\u2019t greased thoroughly enough, and your cake broke apart. That’s OK! Mistakes happen in the kitchen, and there\u2019s still a dessert we can create. Use the broken-up cake pieces in our pumpkin mousse trifle<\/a> for another delicious fall treat.<\/li>\n<\/ul>\n
How to Store Sweet Potato Pound Cake<\/h2>\n
Store the sweet potato pound cake in an airtight container at room temperature for up to five days. If you put a cream cheese frosting on the cake, store the cake in an airtight container in the fridge for up to four days.<\/p>\n
To freeze the cake unglazed, wrap the room-temperature pound cake in several layers of storage wrap and a final layer of aluminum foil. To thaw, place the cake in the fridge overnight. When you\u2019re ready to serve the cake, unwrap it, and pour the glaze onto it.<\/p>\n
Sweet Potato Pound Cake Tips<\/h2>\n
![\"Sweet](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/11\/Sweet-Potato-Pound-Cake_FBMZ22_27695_P2_MD_04_22_3b.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nHow should you cook the sweet potatoes before mashing them?<\/h3>\n
We recommend roasting the sweet potatoes whole with their skins on in the oven. Roasting causes the natural sugars to caramelize and intensify the flavors. Boiling or microwaving the sweet potatoes works just fine, too. You can also use canned sweet potatoes, but don\u2019t reach for canned yams thinking they\u2019re the same. Yams and sweet potatoes<\/a> are actually quite different from one another.<\/p>\nHow can you prevent sweet potato pound cake from sticking to the fluted tube pan?<\/h3>\n
To prevent the pound cake from sticking to the fluted tube pan, learn how to grease a cake pan the right way<\/a>. Also, be sure to follow the recipe’s cooling directions before removing the cake from the pan.<\/p>\nWhat can you serve with sweet potato pound cake?<\/h3>\n
You can serve sweetened whipped cream<\/a> or pecan praline ice cream with sweet potato pound cake. A nice coffee or espresso is an excellent morning drink pairing. And who can say no to some of our favorite fall drinks<\/a>? (We\u2019re partial to the pumpkin spice latte or hot apple cider.) If you\u2019re looking for an adult beverage, make one of our fall cocktails<\/a>, or serve a glass of chardonnay, moscato or riesling.<\/p>\nCan I use pumpkin to replace the sweet potato?<\/h3>\n
Yes, you can use pumpkin to replace the sweet potato, but know that pumpkin isn\u2019t as sweet or caramel-y. If you can\u2019t find canned sweet potatoes and don\u2019t have enough time to prepare sweet potatoes, reach for a good canned pumpkin brand<\/a>.<\/p>\nHow do you make pound cake moist?<\/h3>\n
The trick to keeping pound cake moist is to not overbake it. Overbaking evaporates too much liquid, resulting in a tough, dry pound cake. Another way to ensure your pound cake stays moist is by storing it in an airtight container at room temperature. The fridge may dry it out (unless you\u2019re defrosting it from frozen).<\/p>\n","protected":false},"excerpt":{"rendered":"
Your new favorite fall dessert awaits with our sweet potato pound cake and a citrusy orange glaze.<\/p>\n","protected":false},"author":7955,"featured_media":2017257,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304275,304287,305753,303980,305744,304288,305487,304515,304390,307104,303966,304368,303887,306848,304268,307206,307739,304558,305795,324623,304388,307758,304150,303883,307614],"categories-v2":[308500,310461,309438,308295,308300,311402,308510,311389,308988,308481,259620,310796,308880,308761,310155,308495,308745,308478,309603,259483,310257,310706,308910,311441,309177,308752,310719,309434,308476,310591],"coauthors":[342012],"recommended_recipes":[{"post_title":"Pumpkin Spice Pound Cake","post_link":"\/recipes\/pumpkin-spice-pound-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Pumpkin-Spice-Pound-Cake_EXPS_TOHD24_14078_JenaCarlin_11.jpg"},{"post_title":"Sweet Potato 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Cake","datePublished":"2018-01-01","dateModified":"2023-12-04","prepTime":"PT25M","cookTime":"PT50M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sweet-Potato-Pound-Cake_EXPS_FBMZ22_27695_P2_MD_04_22_1b.jpg","height":300,"width":300},"recipeCategory":["Breakfast","Brunch","Desserts"],"description":"Your new favorite fall dessert awaits with our sweet potato pound cake and a citrusy orange glaze.","recipeIngredient":["1 cup butter, softened","2 cups sugar","4 large eggs, room temperature","1 teaspoon vanilla extract","3 cups all-purpose flour","2 teaspoons baking powder","1 teaspoon ground cinnamon","1\/2 teaspoon baking soda","1\/4 teaspoon salt","1\/4 teaspoon ground nutmeg","2 cups cold mashed sweet potatoes","GLAZE:","1 cup confectioners' sugar","1 teaspoon grated orange zest","3 to 5 teaspoons orange juice"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the Bundt pan","text":"Preheat the oven to 350\u00b0F. Grease and flour a 10-inch fluted tube pan. Editor\u2019s Tip: We recommend using shortening to grease the pan. Butter\u2019s milk solids can cause the cake to stick to the pan. Once you grease and flour the pan, tilt the pan over the sink, and pat the bottom of the pan firmly to remove excess flour. If you see any misses in the pan, grease and flour that area, then knock the excess flour out, and repeat as necessary."},{"@type":"HowToStep","name":"Create the batter","text":"In a large bowl, use a hand mixer or stand mixer to beat the butter and sugar until light and fluffy, five to seven minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. In a separate bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Add the dry mixture to the creamed mixture alternately with the sweet potatoes. Beat the mixture just until combined (batter will be thick). Transfer the batter to the prepared pan. Editor\u2019s Tip: Do not overmix the dry and wet ingredients, or your pound cake will be tough and dense. Instead, mix until they\u2019re just combined."},{"@type":"HowToStep","name":"Bake the cake","text":"Bake the pound cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool at room temperature for 10 minutes. Remove the cake from the pan to a wire rack, and let cool completely to room temperature."},{"@type":"HowToStep","name":"Decorate with glaze","text":"In a small bowl, whisk together the confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. Drizzle over the cake."}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 365 calories","fatContent":"13g fat (8g saturated fat)","cholesterolContent":"77mg cholesterol","sodiumContent":"257mg sodium","carbohydrateContent":"58g carbohydrate (35g sugars","fiberContent":"2g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5625,"reviewCount":16,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bicktasw"},"reviewBody":"
I had a sweet potato on hand that I wanted to use and this recipe caught my eye. I cut it in half (since there's only 2 of us ) and made it in a loaf pan and baked it for only 45 minutes. I also did not use my mixer to make it....opting to mix by hand. The cake was moist and tender...not too sweet. I made a cream cheese frosting instead of the orange glaze included in the recipe. I'll surely make this cake again!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maryknight"},"reviewBody":"Based on the other reviews, I have to try this again. I found it wayyy too sweet with 2 full cups of sugar. I'll reduce that considerably next time! I expect I'll get a 5-star cake then.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"HoneyG1"},"reviewBody":"I have made this heavenly cake several times. The texture is light, very moist and not too sweet. This cake is a winner!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Momma2One"},"reviewBody":"Very yummy pound cake. What a great way to use up leftover sweet potatoes. I made it without the glaze. Even though it's light on taste, it was moist and still very good. Just like a pound cake should be. I will definitely make it again... even Grandma, traditional home baker, enjoyed it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"s_pants"},"reviewBody":"My husband requested a sweet potato cake for his birthday. I thought it was very moist and the orange glaze really complemented it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"YrsNull"},"reviewBody":"Just made it. The cake was indeed moist, but it lacked sweetness. Not feeling the taste at all.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cookinggirl34947"},"reviewBody":"After reading reviews about the cake being dry I tweaked the recipe by adding 1 cup of canola oil to the batter and the cake was super moist and really good. It's a hit and makes the house smell really good while it cooks. Definitely will be making this cake again!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-09-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Shae1973"},"reviewBody":"I made this cake today for Sunday dessert, was a hit! Has a lighter texture than most pound cakes. Instead of the orange glaze, I made a glaze of brown sugar, heavy cream, butter and cinnamon was a perfect blend of flavors with the sweet potato in the cake!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DanyaVoth"},"reviewBody":"Love, love, love this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"skyeyes"},"reviewBody":"I made this for a friend who was craving \"something sweet potato\". It was made following the recipe and the suggestions about creaming for about 10 minutes. It made a huge difference in the texture. This pound cake was simply delicious, and I will definitely make it again. My friend was thrilled and said it tasted like her mother's recipe. :-)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChristinaJenkins"},"reviewBody":"I've been using this recipe for 2year its always a hit. I've found that using can sweet potatoes are best for me. I love this cake","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Fonsteff"},"reviewBody":"I made this cake for a friend earlier this month and it was delicious everyone loved it. I made a butter cream icing using the orange peel and juice but only icing the top of the cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"soniacole"},"reviewBody":"I have a large tube pan so I refigured the ingredients to equal a batter and a half,the cake came out tall, light and moist, great recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sisbaker"},"reviewBody":"I searched for a recipe for a long time, this sounded to easy to be true and taste good,well it's not good but GREAT!! I didn't put nutmeg in and still great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jaylee3"},"reviewBody":"This is a surprisingly fantastic cake. I made it because I had 2 cans of sweet potatoes on hand. I drained them and whipped them in the mixer bowl and removed them before beginning the recipe. Followed the recipe almost exactly, except added about 1\/3C more sweet potatoes as that was left from the cans, and the batter seemed way too thick. It was still thick with this addition, but baked up light and buttery with a perfect texture. As with all pound cakes, cream the butter\/sugar\/egg mixture about 10 min at a good clip before continuing the recipe and the texture will be the one you are looking for in a pound cake. I did add 1\/4 tsp pure orange extract to the cake, and then made the glaze with butter and Grand Marnier. Would be just as good without glaze.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mikelssword"},"reviewBody":"This is a wonderful, flavorful cake. I made it for a friend of mine last week and he loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"27695","romance_copy_dek":"Your new favorite fall dessert awaits with our sweet potato pound cake and a citrusy orange glaze.","enhanced_recipe_title":"Sweet Potato Pound Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, softened","IngredientText":"1 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sugar","IngredientText":"2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs, room temperature","IngredientText":"4 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups all-purpose flour","IngredientText":"3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons baking powder","IngredientText":"2 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking soda","IngredientText":"1\/2 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon ground nutmeg","IngredientText":"1\/4 teaspoon ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups cold mashed sweet potatoes","IngredientText":"2 cups cold mashed sweet potatoes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"GLAZE:<\/b>","IngredientText":"GLAZE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup confectioners' sugar","IngredientText":"1 cup confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon grated orange zest","IngredientText":"1 teaspoon grated orange zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 to 5 teaspoons orange juice","IngredientText":"3 to 5 teaspoons orange juice"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/Sweet-Potato-Pound-Cake_EXPS_FBMZ22_27695_P2_MD_04_22_1b.jpg","RecipeId":27695,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Sweet Potato Pound Cake Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Sweet-Potato-Pound-Cake_EXPS_FBMZ22_27695_P2_MD_04_22_1b.jpg","ContributorId":null,"Firstname":"Diane","Lastname":"Mannix","City":"Helmville","StateDescription":"Montana","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 25 min. Bake: 50 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Sweet Potato Pound Cake","SubmittedTitle":"Sweet Potato Pound Cake","RecipeTypeId":1,"AverageRating":4.56,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FBMZ22_27695_P2_MD_04_22_2b.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":50,"TotalTimeInMinutes":75,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Sweet Potato Pound Cake","OriginalSourceProject":"Sweet Potato Pound Cake","ContestPlacement":"","Trailer":null,"Metadescription":"This tender sweet potato pound cake, coated in orange glaze, is infused with standout southern flavors. ","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":null,"FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be thick). Transfer to prepared pan.","SequenceNo":1},{"Direction":" Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.","SequenceNo":2},{"Direction":" For glaze, in a small bowl, combine confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Cake Recipes","ID":111690}],"Course":[{"Name":"Course","ID":0},{"Name":"Bundt Cake Recipes","ID":95522},{"Name":"Cakes","ID":94630},{"Name":"Desserts","ID":94274},{"Name":"Pound Cake","ID":95594}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Baby Shower Recipes","ID":104174},{"Name":"Bridal Shower Recipes","ID":104186},{"Name":"Thanksgiving Desserts","ID":104562},{"Name":"Thanksgiving Recipes","ID":104550}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Citrus Fruits","ID":102001}],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Dishes & Beverages","ID":305487},{"Name":"Bundt Cakes","ID":305753},{"Name":"Cakes","ID":305744},{"Name":"Pound Cake","ID":305795},{"Name":"Holidays & Events","ID":304368},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"Potluck","ID":304558},{"Name":"Thanksgiving","ID":304468},{"Name":"Ingredients","ID":306848},{"Name":"Potatoes","ID":307739},{"Name":"Sweet Potatoes","ID":307758},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 365 calories, 13g fat (8g saturated fat), 77mg cholesterol, 257mg sodium, 58g carbohydrate (35g sugars, 2g fiber), 5g protein.","NoOfRatings":16,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Sweet-Potato-Pound-Cake_EXPS_FBMZ22_27695_P2_MD_04_22_1b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Sweet-Potato-Pound-Cake_EXPS_FBMZ22_27695_P2_MD_04_22_1b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Sweet Potato Pound Cake Tips","TipText":"How should you cook the sweet potatoes before mashing them? <\/h3>It comes down to personal preference! We like to roast our sweet potatoes <\/a>in the oven\u2013this technique causes the natural sugars to caramelize and intensifies the flavor. Boiling or microwaving the sweet potatoes works just fine. And canned sweet potatoes suffice, too, if you can find them (they're usually near the canned pumpkin).\r\nHow can you make Sweet Potato Pound Cake your own? <\/h3>Try drizzling on a different cake glaze, such as vanilla<\/a>, or apply a brown butter frosting<\/a>. You could also adapt the recipe for a different pan<\/a>.\r\nHow can you prevent Sweet Potato Pound Cake from sticking to the fluted tube pan?<\/h3>Take care to grease the pan the right way<\/a>! These no-fail cake-pan greasing tips<\/a> ensure your masterpiece doesn't stick. Also, be sure to follow the recipe's cooling directions.
\u2014Rashanda Cobbins<\/a>, Taste Recipes Food Editor<\/i> <\/div>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43222,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311389,"name":"Cakes","slug":"cakes","term_group":0,"term_taxonomy_id":311324,"taxonomy":"categories-v2","description":"Taste Recipes's Test Kitchen is the headquarters for cake recipes. 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Directions<\/h2>\nStep 1: Prepare the Bundt pan<\/h3>\n
Preheat the oven to 350\u00b0F. Grease and flour a 10-inch fluted tube pan.<\/p>\n
Editor\u2019s Tip: <\/em>We recommend using shortening to grease the pan. Butter\u2019s milk solids can cause the cake to stick to the pan. Once you grease and flour the pan, tilt the pan over the sink, and pat the bottom of the pan firmly to remove excess flour. If you see any misses in the pan, grease and flour that area, then knock the excess flour out, and repeat as necessary.<\/p>\n In a large bowl, use a hand mixer or stand mixer to beat the butter and sugar until light and fluffy, five to seven minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. In a separate bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Add the dry mixture to the creamed mixture alternately with the sweet potatoes. Beat the mixture just until combined (batter will be thick). Transfer the batter to the prepared pan.<\/p>\n Editor\u2019s Tip:<\/em> Do not overmix the dry and wet ingredients, or your pound cake will be tough and dense. Instead, mix until they\u2019re just combined.<\/p>\n Bake the pound cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool at room temperature for 10 minutes. Remove the cake from the pan to a wire rack, and let cool completely to room temperature.<\/p>\n In a small bowl, whisk together the confectioners’ sugar, orange zest and enough orange juice to achieve desired consistency. Drizzle over the cake.<\/p>\n Store the sweet potato pound cake in an airtight container at room temperature for up to five days. If you put a cream cheese frosting on the cake, store the cake in an airtight container in the fridge for up to four days.<\/p>\n To freeze the cake unglazed, wrap the room-temperature pound cake in several layers of storage wrap and a final layer of aluminum foil. To thaw, place the cake in the fridge overnight. When you\u2019re ready to serve the cake, unwrap it, and pour the glaze onto it.<\/p>\n We recommend roasting the sweet potatoes whole with their skins on in the oven. Roasting causes the natural sugars to caramelize and intensify the flavors. Boiling or microwaving the sweet potatoes works just fine, too. You can also use canned sweet potatoes, but don\u2019t reach for canned yams thinking they\u2019re the same. Yams and sweet potatoes<\/a> are actually quite different from one another.<\/p>\n To prevent the pound cake from sticking to the fluted tube pan, learn how to grease a cake pan the right way<\/a>. Also, be sure to follow the recipe’s cooling directions before removing the cake from the pan.<\/p>\n You can serve sweetened whipped cream<\/a> or pecan praline ice cream with sweet potato pound cake. A nice coffee or espresso is an excellent morning drink pairing. And who can say no to some of our favorite fall drinks<\/a>? (We\u2019re partial to the pumpkin spice latte or hot apple cider.) If you\u2019re looking for an adult beverage, make one of our fall cocktails<\/a>, or serve a glass of chardonnay, moscato or riesling.<\/p>\n Yes, you can use pumpkin to replace the sweet potato, but know that pumpkin isn\u2019t as sweet or caramel-y. If you can\u2019t find canned sweet potatoes and don\u2019t have enough time to prepare sweet potatoes, reach for a good canned pumpkin brand<\/a>.<\/p>\n The trick to keeping pound cake moist is to not overbake it. Overbaking evaporates too much liquid, resulting in a tough, dry pound cake. Another way to ensure your pound cake stays moist is by storing it in an airtight container at room temperature. The fridge may dry it out (unless you\u2019re defrosting it from frozen).<\/p>\n","protected":false},"excerpt":{"rendered":" Your new favorite fall dessert awaits with our sweet potato pound cake and a citrusy orange glaze.<\/p>\n","protected":false},"author":7955,"featured_media":2017257,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304275,304287,305753,303980,305744,304288,305487,304515,304390,307104,303966,304368,303887,306848,304268,307206,307739,304558,305795,324623,304388,307758,304150,303883,307614],"categories-v2":[308500,310461,309438,308295,308300,311402,308510,311389,308988,308481,259620,310796,308880,308761,310155,308495,308745,308478,309603,259483,310257,310706,308910,311441,309177,308752,310719,309434,308476,310591],"coauthors":[342012],"recommended_recipes":[{"post_title":"Pumpkin Spice Pound 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Cake","datePublished":"2018-01-01","dateModified":"2023-12-04","prepTime":"PT25M","cookTime":"PT50M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sweet-Potato-Pound-Cake_EXPS_FBMZ22_27695_P2_MD_04_22_1b.jpg","height":300,"width":300},"recipeCategory":["Breakfast","Brunch","Desserts"],"description":"Your new favorite fall dessert awaits with our sweet potato pound cake and a citrusy orange glaze.","recipeIngredient":["1 cup butter, softened","2 cups sugar","4 large eggs, room temperature","1 teaspoon vanilla extract","3 cups all-purpose flour","2 teaspoons baking powder","1 teaspoon ground cinnamon","1\/2 teaspoon baking soda","1\/4 teaspoon salt","1\/4 teaspoon ground nutmeg","2 cups cold mashed sweet potatoes","GLAZE:","1 cup confectioners' sugar","1 teaspoon grated orange zest","3 to 5 teaspoons orange juice"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the Bundt pan","text":"Preheat the oven to 350\u00b0F. Grease and flour a 10-inch fluted tube pan. Editor\u2019s Tip: We recommend using shortening to grease the pan. Butter\u2019s milk solids can cause the cake to stick to the pan. Once you grease and flour the pan, tilt the pan over the sink, and pat the bottom of the pan firmly to remove excess flour. If you see any misses in the pan, grease and flour that area, then knock the excess flour out, and repeat as necessary."},{"@type":"HowToStep","name":"Create the batter","text":"In a large bowl, use a hand mixer or stand mixer to beat the butter and sugar until light and fluffy, five to seven minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. In a separate bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Add the dry mixture to the creamed mixture alternately with the sweet potatoes. Beat the mixture just until combined (batter will be thick). Transfer the batter to the prepared pan. Editor\u2019s Tip: Do not overmix the dry and wet ingredients, or your pound cake will be tough and dense. Instead, mix until they\u2019re just combined."},{"@type":"HowToStep","name":"Bake the cake","text":"Bake the pound cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool at room temperature for 10 minutes. Remove the cake from the pan to a wire rack, and let cool completely to room temperature."},{"@type":"HowToStep","name":"Decorate with glaze","text":"In a small bowl, whisk together the confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. Drizzle over the cake."}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 365 calories","fatContent":"13g fat (8g saturated fat)","cholesterolContent":"77mg cholesterol","sodiumContent":"257mg sodium","carbohydrateContent":"58g carbohydrate (35g sugars","fiberContent":"2g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5625,"reviewCount":16,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bicktasw"},"reviewBody":" I had a sweet potato on hand that I wanted to use and this recipe caught my eye. I cut it in half (since there's only 2 of us ) and made it in a loaf pan and baked it for only 45 minutes. I also did not use my mixer to make it....opting to mix by hand. The cake was moist and tender...not too sweet. I made a cream cheese frosting instead of the orange glaze included in the recipe. I'll surely make this cake again!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maryknight"},"reviewBody":"Based on the other reviews, I have to try this again. I found it wayyy too sweet with 2 full cups of sugar. I'll reduce that considerably next time! I expect I'll get a 5-star cake then.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"HoneyG1"},"reviewBody":"I have made this heavenly cake several times. The texture is light, very moist and not too sweet. This cake is a winner!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Momma2One"},"reviewBody":"Very yummy pound cake. What a great way to use up leftover sweet potatoes. I made it without the glaze. Even though it's light on taste, it was moist and still very good. Just like a pound cake should be. I will definitely make it again... even Grandma, traditional home baker, enjoyed it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"s_pants"},"reviewBody":"My husband requested a sweet potato cake for his birthday. I thought it was very moist and the orange glaze really complemented it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"YrsNull"},"reviewBody":"Just made it. The cake was indeed moist, but it lacked sweetness. Not feeling the taste at all.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cookinggirl34947"},"reviewBody":"After reading reviews about the cake being dry I tweaked the recipe by adding 1 cup of canola oil to the batter and the cake was super moist and really good. It's a hit and makes the house smell really good while it cooks. Definitely will be making this cake again!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-09-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Shae1973"},"reviewBody":"I made this cake today for Sunday dessert, was a hit! Has a lighter texture than most pound cakes. Instead of the orange glaze, I made a glaze of brown sugar, heavy cream, butter and cinnamon was a perfect blend of flavors with the sweet potato in the cake!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DanyaVoth"},"reviewBody":"Love, love, love this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"skyeyes"},"reviewBody":"I made this for a friend who was craving \"something sweet potato\". It was made following the recipe and the suggestions about creaming for about 10 minutes. It made a huge difference in the texture. This pound cake was simply delicious, and I will definitely make it again. My friend was thrilled and said it tasted like her mother's recipe. :-)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChristinaJenkins"},"reviewBody":"I've been using this recipe for 2year its always a hit. I've found that using can sweet potatoes are best for me. I love this cake","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Fonsteff"},"reviewBody":"I made this cake for a friend earlier this month and it was delicious everyone loved it. I made a butter cream icing using the orange peel and juice but only icing the top of the cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"soniacole"},"reviewBody":"I have a large tube pan so I refigured the ingredients to equal a batter and a half,the cake came out tall, light and moist, great recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sisbaker"},"reviewBody":"I searched for a recipe for a long time, this sounded to easy to be true and taste good,well it's not good but GREAT!! I didn't put nutmeg in and still great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jaylee3"},"reviewBody":"This is a surprisingly fantastic cake. I made it because I had 2 cans of sweet potatoes on hand. I drained them and whipped them in the mixer bowl and removed them before beginning the recipe. Followed the recipe almost exactly, except added about 1\/3C more sweet potatoes as that was left from the cans, and the batter seemed way too thick. It was still thick with this addition, but baked up light and buttery with a perfect texture. As with all pound cakes, cream the butter\/sugar\/egg mixture about 10 min at a good clip before continuing the recipe and the texture will be the one you are looking for in a pound cake. I did add 1\/4 tsp pure orange extract to the cake, and then made the glaze with butter and Grand Marnier. Would be just as good without glaze.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mikelssword"},"reviewBody":"This is a wonderful, flavorful cake. I made it for a friend of mine last week and he loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"27695","romance_copy_dek":"Your new favorite fall dessert awaits with our sweet potato pound cake and a citrusy orange glaze.","enhanced_recipe_title":"Sweet Potato Pound Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, softened","IngredientText":"1 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sugar","IngredientText":"2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs, room temperature","IngredientText":"4 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups all-purpose flour","IngredientText":"3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons baking powder","IngredientText":"2 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking soda","IngredientText":"1\/2 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon ground nutmeg","IngredientText":"1\/4 teaspoon ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups cold mashed sweet potatoes","IngredientText":"2 cups cold mashed sweet potatoes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"GLAZE:<\/b>","IngredientText":"GLAZE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup confectioners' sugar","IngredientText":"1 cup confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon grated orange zest","IngredientText":"1 teaspoon grated orange zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 to 5 teaspoons orange juice","IngredientText":"3 to 5 teaspoons orange juice"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/Sweet-Potato-Pound-Cake_EXPS_FBMZ22_27695_P2_MD_04_22_1b.jpg","RecipeId":27695,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Sweet Potato Pound Cake Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Sweet-Potato-Pound-Cake_EXPS_FBMZ22_27695_P2_MD_04_22_1b.jpg","ContributorId":null,"Firstname":"Diane","Lastname":"Mannix","City":"Helmville","StateDescription":"Montana","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 25 min. 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Step 3: Bake the cake<\/h3>\n
Step 4: Decorate with glaze<\/h3>\n
Sweet Potato Pound Cake Variations<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\n\n
How to Store Sweet Potato Pound Cake<\/h2>\n
Sweet Potato Pound Cake Tips<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\nHow should you cook the sweet potatoes before mashing them?<\/h3>\n
How can you prevent sweet potato pound cake from sticking to the fluted tube pan?<\/h3>\n
What can you serve with sweet potato pound cake?<\/h3>\n
Can I use pumpkin to replace the sweet potato?<\/h3>\n
How do you make pound cake moist?<\/h3>\n
How should you cook the sweet potatoes before mashing them? <\/h3>
How can you make Sweet Potato Pound Cake your own? <\/h3>Try drizzling on a different cake glaze, such as vanilla<\/a>, or apply a brown butter frosting<\/a>. You could also adapt the recipe for a different pan<\/a>.\r\n
How can you prevent Sweet Potato Pound Cake from sticking to the fluted tube pan?<\/h3>Take care to grease the pan the right way<\/a>! These no-fail cake-pan greasing tips<\/a> ensure your masterpiece doesn't stick. Also, be sure to follow the recipe's cooling directions.
\u2014Rashanda Cobbins<\/a>, Taste Recipes Food Editor<\/i> <\/div>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43222,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311389,"name":"Cakes","slug":"cakes","term_group":0,"term_taxonomy_id":311324,"taxonomy":"categories-v2","description":"Taste Recipes's Test Kitchen is the headquarters for cake recipes. Our pros have all the techniques you need to whip up the perfect cake from scratch.","parent":310796,"count":2937,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/cakes\/"},{"term_id":311402,"name":"Bundt Cakes","slug":"bundt-cakes","term_group":0,"term_taxonomy_id":311337,"taxonomy":"categories-v2","description":"The best Bundt cake recipes are easy yet impressive. Learn how to perfect a bunch of Bundt cake flavors, including lemon, chocolate and buttermilk\u2014and get simple decorating ideas, too.","parent":311389,"count":302,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/cakes\/bundt-cakes\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Sweet Potato Pound Cake"}},"analytics":[],"yoast_head":"\n