🥮 Grandma’s Southern Sweet Potato Pound Cake

Introduction

There’s something profoundly comforting about a recipe passed down through generations. Grandma’s Southern Sweet Potato Pound Cake is more than just a dessert—it’s a warm memory, a bite of family tradition, and a piece of Southern soul. With its rich, moist texture and warm spices, this cake captures everything we love about homemade Southern baking. Whether it’s served during the holidays or enjoyed with a cup of coffee on a quiet afternoon, this cake has the power to bring people together.

This recipe balances earthy sweet potatoes, warm spices like cinnamon and nutmeg, and the buttery density of a classic pound cake. Let’s dive into this Southern treasure.

🧾 Ingredients:

For the Cake:

• 2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• ½ cup vegetable oil
• 2 ¾ cups granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup whole milk

For the Glaze (optional):

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• Dash of cinnamon (optional)

🍰 Preparation:

Step 1: Prepare the Sweet Potatoes

Wash, peel, and boil the sweet potatoes until fork-tender (about 20-25 minutes). Mash them well and set aside to cool completely. You should have about 2 cups.

Step 2: Preheat and Prep

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 4: Cream Butter and Sugar

In a stand mixer or large mixing bowl, cream the butter, oil, and sugar together until light and fluffy—this should take about 4-5 minutes.

Step 5: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 6: Add Sweet Potatoes

Mix in the mashed sweet potatoes until fully incorporated and smooth.

Step 7: Combine Wet and Dry

Alternately add the flour mixture and milk/sour cream to the batter, starting and ending with the dry ingredients. Mix until just combined—do not overmix.

Step 8: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool

Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

Step 10: Glaze (Optional)

Whisk together the powdered sugar, milk, and vanilla. Drizzle over the cooled cake and allow it to set before slicing.

🌀 Variations

• Pecan Twist: Add 1 cup of chopped toasted pecans to the batter.
• Coconut Glaze: Replace milk in the glaze with coconut milk and top with shredded coconut.
• Orange Spice: Add 1 tablespoon orange zest and a touch of clove for a citrusy lift.

🍳 COOKING Note:

Make sure the sweet potatoes are completely cool before mixing into the batter. Warm mash can curdle the butter or scramble the eggs if added too early.

🍽️ Serving Suggestions:

Serve slices with:

• A dollop of whipped cream or a scoop of vanilla bean ice cream
• Hot coffee or spiced chai
• A drizzle of maple syrup for added richness

This cake also makes an excellent gift when wrapped in parchment and tied with rustic twine.

💡 Tips:

• Room Temperature Ingredients: Ensure butter, eggs, and milk are room temperature for best results.
• Don’t Overbake: Check for doneness at 75 minutes to avoid a dry cake.
• Storage: Store at room temperature (covered) for up to 3 days or refrigerate for 7 days. It freezes well too!

⏱️ Prep Time:

20 minutes

⏲️ Cooking Time:

80 minutes

⌛ Total Time:

1 hour 40 minutes

🧾 Nutritional Information (Per Slice – approx., based on 12 servings):

• Calories: 480
• Protein: 5g
• Sodium: 190mg
• Fat: 24g
• Carbohydrates: 60g
• Sugar: 35g
• Fiber: 2g

❓ FAQs

Q: Can I use canned sweet potatoes?
A: Yes, just make sure they are unsweetened and well-drained. Mash thoroughly before using.

Q: Can I make this cake ahead of time?
A: Absolutely! In fact, the flavors deepen the next day. Bake a day ahead for a richer taste.

Q: Can I use gluten-free flour?
A: Yes, use a 1:1 gluten-free flour blend for baking. Expect a slightly different texture but still delicious.

Q: Can this cake be made without eggs?
A: Try using applesauce or mashed banana as a substitute (¼ cup per egg), though the texture may vary.

📝 Conclusion

Grandma’s Southern Sweet Potato Pound Cake is a heritage recipe that brings warmth and tradition to your table. Its moist crumb, rich sweet potato flavor, and delightful spice make it a year-round favorite, not just a fall staple. Whether it’s a family gathering, Sunday supper, or a quiet coffee moment, this cake offers sweet comfort in every bite.

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