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Cream Cheese Sweet Potato Pound Cake with Brown Sugar Glaze

Close-up of a slice of moist sweet potato pound cake drizzled with white icing.
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Make a moist, dense, and warmly spiced sweet potato pound cake featuring cream cheese in the batter and topped with a simple brown sugar glaze. This recipe delivers a comforting Southern-style dessert.

Ingredients

Scale
  • 1 cup sweet potato puree (cooked and mashed)
  • 1 cup cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 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 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon melted butter
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is creamy and smooth.
  3. Gradually add the granulated sugar, mixing until the sugar is well combined with the fats.
  4. Add the eggs one at a time, mixing well after each egg addition. Stir in the sweet potato puree and vanilla extract until incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix the batter.
  7. Pour the batter into the prepared bundt pan and smooth the top surface.
  8. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, melted butter, milk, and vanilla extract until you have a smooth, pourable glaze. Add more milk if the glaze is too thick.
  11. Drizzle the brown sugar glaze over the completely cooled pound cake. Slice and serve.

Notes

  • For the best texture, ensure your cream cheese and butter are truly at room temperature before creaming them.
  • You can substitute the brown sugar glaze with a simple vanilla glaze or a pecan glaze for variation.
  • Sweet potato puree can be made by baking or boiling sweet potatoes until soft, then mashing them thoroughly.

Nutrition

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