Fluffy Potato Pudding Dish

This mouthwatering sweet potato pound cake sits right in the middle between a delicious dessert and holiday side, turning ordinary sweet potatoes into a juicy, spiced delight that grabs your attention with every taste. The natural sweetness from oven-roasted sweet potatoes brings a flavor depth you just can't get with fake flavorings.

I found this gem at a fall harvest party when I was looking for something different than the usual sweet potato casserole. My friends couldn't believe it when I told them what was making the cake so moist and naturally sweet.

What You'll Need

• Sweet potatoes: Go for solid, copper-skinned ones without any soft areas for the best sweet taste
• Unsalted butter: Its fat gives that classic pound cake feel while letting you add salt as needed
• Eggs: Using eggs at room temperature helps them mix in better for an even cake texture
• Vanilla extract: Real vanilla works with the earthy sweet potato flavor
• Cinnamon: Newly ground cinnamon adds warmth that goes great with the natural sweetness
• Nutmeg: Grating your own nutmeg creates rich scents you can't get from the pre-ground stuff
• All purpose flour: Its protein gives just enough support without making your cake tough
• Baking powder: This helps the cake rise while keeping it dense enough
• Milk: Full-fat milk adds richness that makes the texture silky smooth

Easy Instructions

Cook the Potatoes:

Put sweet potatoes in a 400°F oven until they're super soft when poked. The skin should almost fall off by itself. This slow cooking makes them sweeter than boiling ever could. Let them cool a bit before peeling and mashing until they're completely smooth.

Get Your Pan Ready:

Coat every bit of your loaf pan with butter then sprinkle flour all over, shaking out what doesn't stick. Don't skip this part it makes sure your finished cake comes out perfectly with that nice golden outside.

Mix Butter and Sugar:

Beat the softened butter with sugar until it looks much lighter in color and feels fluffier. This step puts air in the mix which helps your cake's structure. Don't rush it you need at least three full minutes of mixing to get it right.

Add the Eggs:

Put in one egg at a time, waiting until you can't see it anymore before adding another. This slow approach stops the mix from separating and keeps everything smooth. Scrape the bowl sides between each egg.

Mix in Flavors:

Stir in the mashed sweet potatoes with vanilla and spices until everything's mixed well. The batter should now be evenly orange with no white streaks from the butter mix. This shows you've mixed it properly.

Prepare Dry Stuff:

Mix flour, baking powder and salt together so the rising agents spread evenly through your cake. This stops any bitter spots that happen when mixing isn't even.

Combine Everything:

Switch between adding dry ingredients and milk to get the right moisture without making the flour tough. Start and finish with flour, mixing just enough each time. Too much mixing now will make your cake tough.

Bake It Right:

Pour your batter into the pan and smooth the top for even baking. The thick mix should hold the marks from your spatula. Bake until it hits 200°F inside or a toothpick comes out with just a few moist crumbs, not wet batter.

Wait Before Eating:

Let the cake sit for the full time suggested. This waiting lets the flavors blend and the moisture spread evenly throughout, turning a good cake into something amazing.

Pin it

The oven-roasted sweet potatoes really make this recipe special. My grandma always told me to roast instead of boil them, saying that water waters down flavor but roasting makes it stronger. Every time I take a bite, I know she was right. The smell that fills the house while it's baking has become what fall gatherings smell like at our place.

Tasty Twists

This flexible batter works great with creative changes. Mix in a cup of toasted chopped pecans for a nice crunch, or throw in some dried cranberries for tart little bursts. The sweet potato base goes really well with warm spices try adding some cardamom or ginger for something different. For special times, pour a simple topping made from powdered sugar, cream, and a splash of bourbon over the cooled cake.

Fixing Common Problems

Getting the texture just right depends on properly cooked sweet potatoes. If they're not cooked enough, your cake will feel grainy, but overcook them and your cake gets too heavy. The potatoes should be soft all the way through before mashing. If your cake turns out dry, try baking it five minutes less next time. Dark metal pans heat up faster than light ones, so keep that in mind if you switch between different pans.

Ways to Enjoy It

This adaptable cake fits into any meal. Have thin slices toasted with your morning coffee for breakfast, or dress it up for dessert with some lightly sweetened whipped cream and candied pecans sprinkled on top. During the holidays, I often put it out alongside traditional pumpkin pie as another option that always gets eaten first. The mild sweetness actually goes surprisingly well with savory foods, making it an unexpected addition to your holiday spread.

Pin it

Share this sweet potato pound cake with your loved ones and enjoy the comforting warmth it brings.

Frequently Asked Questions

→ Is canned sweet potato okay to use?

Sure, canned works fine! Just drain them and give them a good mash until smooth.

→ Can I swap all-purpose flour?

Yes, try almond flour or a gluten-free mix. Just know the texture might be a bit different.

→ How do I check if it's baked through?

Stick a toothpick in. If it pulls out mostly clean with tiny crumbs and the edges are pulling back, it's done!

→ Can I prep this ahead?

Of course! Letting it rest overnight improves the flavor and texture even more.

→ What are some good serving ideas?

Top slices with whipped cream, caramel drizzle, or even vanilla ice cream for a little extra joy.

→ Can I add mix-ins like nuts?

Absolutely. Stir in chopped pecans, walnuts, or even raisins if you like a bit of variety.