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Southern Sweet Potato Pound Cake (Pecan Praline Glaze)

Sweet Potato Pound Cake is the real deal when it comes to decadent southern desserts. With its tender and moist texture, this cake has a velvety richness that is simply unmatched. Plus, its rich praline glaze lends an unbeatable layer of flavor that makes this cake simply irresistible.
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Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Servings: 16
Calories: 592kcal
Author: Meiko Temple

Ingredients

Sweet Potato Pound Cake:

  • 1 ½ cups 3 sticks unsalted butter, room temperature
  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 6 large eggs room temperature
  • 2 cups mashed sweet potato 1 ¼ lb fresh sweet potatoes or 2-3 medium potatoes
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 3 cups unbleached all-purpose flour
  • zest of 1 medium orange
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon ground ginger

Pecan Praline Glaze:

  • 1 cup chopped toasted pecans
  • 5 tablespoons unsalted butter
  • 5 tablespoons brown sugar
  • 5 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 6 tablespoons evaporated milk
  • 5 tablespoons confectioners sugar

Instructions

Sweet Potato Pound Cake:

  • Preheat oven 300°F.
  • In a large bowl with a hand mixer on medium speed cream butter and sugar until smooth about 5 minutes. Add eggs 1 at a time. Next, add sweet potatoes, then evaporated milk and vanilla.
  • In a large bowl, mix flour, orange zest, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Add flour to cake batter 1 cup at a time. Pour batter in a greased bunt pan, and place in the center rack, and bake for 1 hour 40 minutes until a toothpick inserted into the center comes out clean when removed. Remove cake from the oven and allow cake to cool for minimum 10-15 minutes before flipping cake out of pan.

Pecan Praline Glaze:

  • Toast pecans in a pan on medium until fragrant. Remove from heat.
  • Heat butter, brown sugar, granulated sugar, salt, vanilla, and milk in a saucepan on medium heat. Stir constantly. When mixture reaches a boil, boil 1 minute exactly. Stir constantly. Remove from heat and stir in confectioners sugar to thicken. Stir in pecans. Pour over slightly cooled cake.
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Notes

For extra glaze to dip the cake into, double the ingredients.

Nutrition

Calories: 592kcal | Carbohydrates: 77g | Protein: 8g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 224mg | Potassium: 342mg | Fiber: 3g | Sugar: 53g | Vitamin A: 7514IU | Vitamin C: 7mg | Calcium: 121mg | Iron: 2mg

Equipment

Bundt Pan - 12 cups
Standing Mixer

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.