Sweet Potato Pound Cake 

This Sweet Potato Pound Cake is a moist, dense cake flavored with warm spices and sweet potatoes, topped with a creamy maple pecan glaze. The addition of chopped pecans on top adds a delightful crunch, making it a perfect dessert for any time of the year. Whether served during the fall season or as a comforting treat, this cake is sure to impress with its rich flavors and textures. 

Ingredients

For the Cake:

• 3 large sweet potatoes, peeled and cut into 2-inch pieces
  
  

• 2 cups (400 g) granulated sugar
  
  

• 1 cup (2 sticks / 227 g) unsalted butter, softened
  
  

• 4 large eggs, room temperature
  
  

• 1 teaspoon vanilla extract
  
  

• 3 cups (375 g) all-purpose flour
  
  

• 2 teaspoons baking powder
  
  

• 1 teaspoon ground cinnamon
  
  

• ½ teaspoon baking soda
  
  

• ½ teaspoon ground nutmeg
  
  

• ¼ teaspoon ground allspice
  
  

• ¼ teaspoon kosher salt
  
  

For the Maple Pecan Glaze:

• ¼ cup (½ stick / 57 g) unsalted butter
  
  

• 3 tablespoons pure maple syrup
  
  

• 3 tablespoons heavy whipping cream
  
  

• ½ cup (62.5 g) confectioners' sugar, sifted
  
  

• 3 tablespoons finely chopped pecans (optional)

Directions

1. Prepare the Sweet Potatoes: In a large pot, bring salted water to a boil. Add the sweet potatoes and simmer for 15–20 minutes, or until fork-tender. Drain and mash until smooth. Allow to cool to room temperature.
   
   

2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
   
   

3. Cream Butter and Sugar: In the bowl of a stand mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
   
   

4. Add Wet Ingredients: Mix in the mashed sweet potatoes and vanilla extract until well combined.
   
   

5. Incorporate Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated
   
   

6. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, ground nutmeg, ground allspice, and kosher salt.
   
   

7. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
   
   

8. Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
   
   

9. Cool the Cake: Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
   
   

10. Prepare the Glaze: While the cake is cooling, make the glaze. In a small saucepan over medium heat, melt the butter. Add the maple syrup and heavy whipping cream, stirring to combine. Bring the mixture to a gentle boil and let it simmer for 1 minute. Remove from heat and whisk in the sifted confectioners' sugar until smooth.

11. Glaze the Cake: Once the cake has cooled, drizzle the maple pecan glaze over the top. If desired, sprinkle finely chopped pecans over the glaze for added texture and flavor.
    
    

Nutritional Information (per serving)

• Calories: Approximately 562 kcal
  
  

• Total Fat: 28g
  
  

• Saturated Fat: 7g
  
  

• Cholesterol: 95mg
  
  

• Sodium: 200mg
  
  

• Total Carbohydrates: 76g
  
  

• Dietary Fiber: 2g
  
  

• Sugars: 58g
  
  

• Protein: 4g