Here’s a cozy, classic recipe for Grandma’s Southern Sweet Potato Pound Cake—moist, flavorful, and full of warm southern charm:
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- ½ cup milk or buttermilk
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Prepare Dry Ingredients:
- In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Cream Butter and Sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in eggs one at a time, then stir in vanilla.
- Mix in Sweet Potatoes:
- Fold in the mashed sweet potatoes until evenly combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients alternately with milk, mixing just until incorporated.
- Bake:
- Pour batter into the prepared loaf pan and bake 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Slice and enjoy!
✅ Tips:
- For extra flavor, sprinkle the top with cinnamon sugar before baking.
- This cake pairs beautifully with a light glaze, cream cheese frosting, or a dollop of whipped cream.
- Leftovers can be wrapped and kept in the fridge for up to a week—sweet potato keeps it wonderfully moist.
If you like, I can also give you a shortcut version that uses canned sweet potato puree and still tastes like Grandma’s homemade cake—super quick and foolproof.
Do you want me to share that version?
