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Irresistibly Moist Southern Sweet Potato Pound Cake with Cream Cheese Glaze

A freshly baked sweet potato pound cake loaf drizzled with white vanilla glaze, sitting on a white plate.
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You will make a rich, moist Southern sweet potato pound cake featuring warm spices and top it with a simple, tangy cream cheese glaze. This recipe uses buttermilk for extra tenderness.

Ingredients

Scale
  • 1 cup sweet potato puree, mashed
  • 1 cup unsalted butter, softened
  • 1 cup cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • For the Glaze: 8 oz cream cheese, softened
  • For the Glaze: 1/2 cup unsalted butter, softened
  • For the Glaze: 4 cups powdered sugar
  • For the Glaze: 1 teaspoon vanilla extract
  • For the Glaze: 2-3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a medium bowl, mash the sweet potato until smooth. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed sweet potatoes.
  5. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
  10. Prepare the cream cheese glaze: In a mixing bowl, beat together the softened cream cheese and butter until smooth.
  11. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Add milk one tablespoon at a time until you reach your desired glaze consistency.
  12. Once the cake is completely cool, spread the cream cheese frosting over the top. Slice and serve.

Notes

  • For the best texture, make sure your cream cheese and butter for both the cake and the glaze are fully softened to room temperature.
  • You can substitute the sweet potato puree with 1 large sweet potato, cooked and mashed.
  • This cake is a great choice for Thanksgiving pound cake dessert.

Nutrition

Find it online: https://kitchenslang.com/sweet-potato-pound-cake/