Hands-on Time
25 Mins
Total Time
2 Hours 40 Mins
Makes 10 to 12 servings

Bored with sweet potato casserole? Try this sweet potato pound cake, a twist on traditional pound cake that features nutrient-rich sweet potatoes. It's the perfect addition to holiday dessert tables.

How to Make It

Step 1

Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.

Step 2

Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.

Step 3

Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Step 4

Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loafpans. Bake and cool as directed.

Ratings & Reviews

November 25, 2015
Could you please share your glaze recipe and also the type of nuts you used? Thanks in advance.

January 18, 2017
I made a glaze and added the nuts. Thanks for that special touch. It was great.

YvonneReed's Review

November 09, 2012
I made this yesterday, based on previous reviews, I increased sugar to 3 cups, and used 1teaspoon each of nutmeg and cinnamon. Also used 2 teaspoons pure vanilla extract, and 1 teaspoon lemon extract. It is fantastic. The house still smells of FALL.(smile) PS to Sexykjj..I baked my potatoes, let cool, then mashed well, and added to the cream cheese and butter, mixed until light and fluffy, gradually adding sugar then continued with recipe.I also have a Kitchen-Aid mixer. Hope this helps. STL, MO

October 20, 2016
I will try your version Yvonne. Thanks.

January 18, 2017
Hi Yvonne,I took some of your advice and it was absolutely delicious. Thank you. It was helpful.

January 18, 2017
Absolutely delicious with your extra sugar, lemon extract.

Wonderful cake!

November 14, 2015
Changed it a bit. Added brown sugar to the white and added glaze and nuts. FABULOUS!! Definitly will bake potatoes next time!

apostolicwoman's Review

December 31, 2013
Delicious and moist! I switched things up a bit. I used leftover sweet potatoes from Christmas that were already sweetened. I also used 1 cup of white sugar and 1 cup of brown sugar, instead of 2 cups of white sugar....wow! I will make this again and again!

sexykjj's Review

December 23, 2011
I made this pound cake twice and tested it before removing from oven to determine if it was done. Each time the cake collapsed after coming out of the oven and had two different consistencies in each cake, one was of cake texture and the other was of a gooey texture. The gooey texture was at the bottom of the cake each time. My question is did anyone else have this problem? I'm thinking this gooey consistency is due to the water retention of the sweet potatoes. The cake does have a good taste to it. If anyone can provide some insight into how this can be corrected, please do, I would be willing to try making it a third and final time.

Baker4u's Review

December 08, 2013
I just made this cake. I was excited about making it with cream cheese because you can't go wrong in the moistness dept. It is moist and delicious. The cake did sink in the middle and I think it's because I boiled my sweet potatoes resulting in to much water in the sweet potatoes. I tried adding them to the cream cheese & butter before adding the sugar. I don't think that helped. I will make it again and bake the potatoes instead of boiling. I added a 1/2 cup of brown sugar to the white sugar to make it a little sweeter. Only reason I didn't give it five stars was because it sank, otherwise this recipe is excellent!!'