If you love the yummy goodness of sweet potatoes and those warm spices of fall you’re going to flip over this simple but delicious pound cake from Out of the Box Baking.

Why Do I Bake with Sweet Potatoes?
I’ve been on a roll lately, baking fall treats. Because I’m allergic to pumpkin, I’ve been substituting sweet potatoes in my recipes. Otherwise I’d never get to taste them. Well, not without a trip to the Emergency Room, anyway.
Today, however, I wanted to make something that was classically sweet potato. I happened upon this recipe from A Spicy Perspective on Pinterest and decided to give it a whirl. And, while I often make recipes my own, in this case I decided to stick pretty close to th original. Why? Because the reviews were lovely and I wanted a lovely outcome.
Why Should You Bake with Sweet Potatoes?
Sweet potatoes have an amazing flavor. They’re earthy and sweet, the perfect complement to fall spices like ginger, nutmeg, and clove. Maybe you prefer the taste of pumpkin to sweet potato. That’s fine! You can definitely substitute it for this recipe. But I’m going to suggest you make it with sweet potatoes because they’re delicious and sweet and have a lovely, light texture. They pair so beautifully with the spices!
Sweet potatoes are packed full of good-for-you nutrients like fiber, potassium, and vitamins A and C. So, you could almost call this cake a health food. Okay, not really, but sort of.
Sweet potatoes are naturally sweet, even more so than pumpkin. So, this is a lovely sweet cake.
Sweet potatoes add moisture to your finished product. This cake an amazing texture, and you can thank the sweet potato puree for that.
Sweet potatoes are versatile. You can use them in so many different recipes, from cookies to cakes to pies.
No wonder sweet potatoes are such a great addition to baked goods.
Sweet Potato Pound Cake Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are simple ingredients you probably already have on hand in your pantry or refrigerator. And remember, if you don’t have sweet potato puree (which I made by mixing up canned sweet potatoes) you can always bake some whole sweet potatoes and then mash them.
- 1 ½ cups room temperature butter (salted or unsalted, your choice)
- 2 ½ cups packed brown sugar
- 6 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups sweet potato puree
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt (if you choose unsalted butter)
How to Make Sweet Potato Pound Cake
Preheat oven to 325 degrees Fahrenheit.
Spray a bundt pan with Baker’s Joy or other baking spray.

Place room temperature butter in a mixing bowl or the bowl of a stand mixer with paddle attachment.
Cream butter until light in color and fluffy in appearance.

Add sugar and vanilla extract. Mix well.

Work in the sweet potato puree, as well as the spices.
Now add the eggs. The batter will look broken but don’t worry about that.

It’s time to add the flour and baking powder. Don’t over mix. You’ll have a thick, luscious batter.
Scoop into the prepared pan and place in preheated oven.

Bake for 65 - 75 minutes or until golden brown. A toothpick should come out completely clean.
Remove and place on wire rack to cool.

After about fifteen minutes turn out cake directly onto rack.

Once cool you can glaze with a simple powdered sugar and cinnamon glaze or simple sprinkle with cinnamon infused powdered sugar.

Serve and enjoy!

Store leftovers at room temperature for 2- 3 days or refrigerated up to a week. You can freeze this cake to eat later if you like.
What to Expect from this Sweet Potato Pound Cake

It’s buttery, it’s flavorful, it’s loaded with fall flavors. This amazing cake lives up to all of the reviews and I’m so glad I made it! I plan to slice it up and take it to a church event. This one is truly the perfect bundt cake—easy to slice, perfect to share, and absolutely ideal for the fall holidays.
Other Sweet Potato Favorites from Out of the Box Baking
- Sweet Potato Pie Dump Cake
- Deep Dish Pumpkin (or Sweet Potato) Pie
- Puff Pastry Rolls
- Super Soft Cookies
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!



Sweet Potato Pound Cake
If you love the sweetness of sweet potatoes and those warm spices of fall you’re going to flip over this simple but delicious pound cake from Out of the Box Baking.
Ingredients
- 1 ½ cups room temperature butter (salted or unsalted, your choice)
- 2 ½ cups packed brown sugar
- 6 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups sweet potato puree
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt (if you choose unsalted butter)
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Spray a bundt pan with Baker’s Joy or other baking spray.
- Place room temperature butter in a mixing bowl or the bowl of a stand mixer with paddle attachment.
- Cream butter until light in color and fluffy in appearance.
- Add sugar and vanilla extract. Mix well.
- Work in the sweet potato puree, as well as the spices.
- Now add the eggs. The batter will look broken but don’t worry about that.
- It’s time to add the flour and baking powder. Don’t over mix.
You’ll have a thick, luscious batter. - Scoop into the prepared pan and place in preheated oven.
- Bake for 65 - 75 minutes or until golden brown. A toothpick should come out completely clean.
- Remove and place on wire rack to cool.
- After about fifteen minutes turn out cake directly onto rack.
- Once cool you can glaze with a simple powdered sugar and cinnamon glaze or simple sprinkle with cinnamon infused powdered sugar.
- Serve and enjoy!
- Store leftovers at room temperature for 2- 3 days or refrigerated up to a week. You can freeze this cake to eat later if you like.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 419Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 123mgSodium: 294mgCarbohydrates: 54gFiber: 1gSugar: 31gProtein: 6g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
Charlotte Moore
Thursday 31st of October 2024
This looks delicious. I actually have sweet potato soufflé in the oven now. I bake sweet potatoes, freeze them then use them whenever. Much easier than peeling them and boiling them.
When you were describing the recipe just below the picture of the creamed sugar and butter you said add the pumpkin puree. Haha! I knew it was sweet potato puree but a new cook might get confused.
booksbyjanice
Thursday 31st of October 2024
Thank you!! I'll change that now!