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World’s Best Sweet Potato Pound Cake

My family loves this fresh take on sweet potatoes, a much-loved holiday vegetable! Use any type of sweet potatoes you prefer. Enjoy the cake topped with whipped cream or a drizzle of glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 367
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 0.5 cup unsalted butter, softened, plus additional for greasing bundt pan
  • 3 cups cake flour, plus more for dusting
  • 1 8 ounce package Neufchatel cheese, softened
  • 1.5 cups brown sugar
  • 1.5 cups sugar
  • 4 eggs, at room temperature
  • 2.5 cups sweet potatoes, baked, cooled, and pureed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 2 teaspoons vanilla extract

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
  2. Cream butter and Neufchâtel cream cheese in a stand mixer until creamy. Add brown and white sugar and continue to beat until fluffy. Add eggs one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
  3. Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture. Mix until well combined. Beat in vanilla extract. Pour batter into the prepared baking pan.
  4. Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.

Nutrition

Calories: 367kcalCarbohydrates: 63gProtein: 6gFat: 11gSaturated Fat: 6gCholesterol: 67mgSodium: 322mgFiber: 1gSugar: 35g

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