Sweet Potato Pound Cake Recipe - How To Make Sweet Potato Pound Cake - Ellen’s Thanksgiving Series

Hello and Happy Thanksgiving my Friends, welcome to the fourth episode of my Thanksgiving Series and to my Southern Kitchen!

Sweet Potatoes are a staple at a Southern Thanksgiving dinner weather it is a Side Dish or Dessert, so today I am making a yummy Dessert that will satisfy your guest and Sweet Tooth at Thanksgiving, Sweet Potato Pound Cake!

Moist, decedent, down-home Cake full of fresh Sweet Potato flavor and spices and topped with a Marshmallow Creme Glaze and chopped Pecans! Everyone will love and enjoy this, it’s inexpensive, and you will want to make it every year!

1 cup canola or vegetable oil
1 1/2 cups white sugar
1/2 cup packed light brown sugar
4 extra large or jumbo eggs, room temperature
2 cups purée sweet potatoes (about 2 to 3 medium sweet potatoes, peeled, rinsed, and cut into chunks)
1 1/2 teaspoons pure vanilla extract
1 tablespoon freshly squeezed orange juice
3 cups self-rising or all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder (if using all-purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon salt (if using all-purpose flour)

Marshmallow Creme Glaze

1 (7 or 8 ounce) jar Marshmallow Creme
2 ounce cream cheese or cream cheese spread, room temperature
1/4 cup powdered sugar, sifted or whisked
1 tablespoon evaporated milk (may need more)
3/4 cup toasted pecans, chopped

Preheat Oven to 350 Degrees

Spray a 10-inch bundt cake pan with baking spray and flour (Baker’s Joy or PAM Baking). Set aside.

In a medium saucepan cover with water over high heat, add in the sweet potatoes, bring to a boil and let them cook until fork tender about 15 to 20 minutes. Drain the sweet potatoes and rinse under cold water to stop them from cooking. Place the cooked potatoes into a blender or food processor, add in a little water, and purée until smooth.

In a medium bowl, add in the flour, baking soda, cinnamon, nutmeg (baking powder and salt, if using); sift or whisk together until well combined. Set aside.

In a large bowl, add in the oil, white sugar, brown sugar, eggs, vanilla extract, orange juice, and purée sweet potatoes; whisk everything together until well blended (you may also use a hand mixer, mix on medium speed). Slowly add in the flour mixture and continue mixing until well combined (be careful not to over mix). Pour the cake batter into the prepared Bundt pan, shake and bang the pan a few time to get the air bubbles out. Bake for 1 hour and 20 minutes or until toothpick in the center comes out clean. Remove from the oven and let it rest in the pan for 10 to 20 minutes then remove the cake from the pan and let it cool completely on a wire rack. Then place the pound cake onto a cake stand then drizzle the marshmallow creme glaze on top and and immediately sprinkle with chopped pecans, serve and enjoy!

Cover cake with a cake topper and let it sit overnight to deepen the sweet potato flavor.

For the Marshmallow Creme Glaze

In a medium or large bowl, add in the marshmallow creme, cream cheese, powdered sugar, and evaporated milk; whisk until well incorporated and silky.

Previous Video

Southern Cornbread Dressing: https://youtu.be/NykhKgvPQeo

Ellen’s Sweet Potatoes recipes playlist: https://youtube.com/playlist?list=PLdIs070oupdtwV6HNzhZHQoIM8HjMgpwF

Ellen’s Thanksgiving recipes playlist: https://youtube.com/playlist?list=PLdIs070oupdvxweiTwYyp4ClfYqZb78s5

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