I have a large bag of sweet potatoes…so, I’m thinking I need to make a few other recipes that call for sweet potatoes before they go bad on me. I won’t complain at all about having an over-abundance of sweet potatoes, I can always find a way to use them up! I hope you enjoy this recipe, it’s really a very yummy pound cake!


This easy sweet potato pound cake recipe will definitely get you in the mood in no time without all the fuss.


➲1 package cream cheese, softened
➲¹/₂ cup butter softened
➲2 cups granulated sugar
➲4 large eggs
➲2 and ¹/₂ cups cooked, mashed sweet potatoes
➲3 cups all-purpose flour
➲2 teaspoons, baking powder
➲1 teaspoon baking soda
➲¹/₄ teaspoon salt
➲1 teaspoon ground cinnamon or nutmeg (optional)
➲1 teaspoon vanilla extract


Preheat oven to 350⁰F. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears. Add sweet potatoes, and beat well.

Stir together flour, next 3 ingredients; and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to the butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.

Bake at 350⁰F for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in the center come out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
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