Sweet Potato Pound Cake

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2 cups granulated sugar
1 cup butter, softened
4 eggs
1 teaspoon vanilla extract
1 teaspoon cookie nip flavoring (amazon)
2 cups cooked and mashed sweet potatoes (4-5 medium potatoes)
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt

Maple Glaze
1 cup sifted confectioners’ sugar
2 tbsp maple syrup
2-4 tbsp heavy cream or milk


  • Preheat the oven to 350 degrees F.
  • Spray bundt pan with nonstick spray
  • Combine dry ingredients (flour, salt, baking powder, baking soda, cinnamon, and nutmeg), mix and set aside.
  • Place butter and granulated sugar in a bowl and beat on high for 1-2 mins until light and fluffy.
  • Add eggs one at a time, beating to incorporate after each.
  • Add in the mashed sweet potato and vanilla extract. Mix until well incorporated.
  • Add in half of the dry ingredients, mix well.
  • Add the remaining. Mix until just incorporated.
  • Use your spatula to scrape down the bowl and make sure everything is incorporated
  • Spoon into the bundt pan
  • Bake for 45-50 mins or until knife or skewer comes out clean.
  • Allow the cake to cool for 10 mins in the pan, then flip it out onto the cake plate.
  • Allow cooling for at least a total of 30 mins before adding the glaze.
  • To make the glaze, add powdered sugar and maple syrup to a bowl or cup. Mix and add in the milk or heavy cream until it reaches the consistency of a thick glaze.
  • Spoon (or pour) over the top of the cake.
  • Serve and enjoy!

Store in an airtight container and keep it refrigerated for 3 to 5 days.

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