Sweet Potato Pound Cake

If you are bored of making sweet potato casserole? And need a sweet potato dessert recipe? Try this sweet potato pound cake which is made of greek yoghurt and sweet potato with a hint of ground cinnamon. It turns out so moist and fluffy then is topped with pecans and chocolate glaze. 

Sweet Potato Pound Cake Recipe

This sweet potato pound cake recipe is a twist to the traditional pound cake recipe that features sweet potatoes and greek yoghurts. It is moist, tender and delicious. It is sure to be the most amazing fall dessert.

Sweet Potato Cake Ingredients

• All-purpose flour
• Sweet potato, cooked, peeled and mashed
• Butter
• Eggs
• Baking soda
• Baking powder
• Brown sugar
• Greek yoghurt
• Cinnamon
• Vanilla extract
• Granulated sugar

Topping

• Dark chocolate
• Butter
• Pecan, chopped

How To Make Sweet Potato Pound Cake

Making the cake: Preheat the oven at 180C.
In a bowl, mix butter, brown sugar and white sugar until well combined (using an electric whisk). Then add the eggs one at a time and vanilla extract. Follow with adding the sweet potato.
After that, add flour, baking soda, baking powder and ground cinnamon then mix using a spatula. Add the greek yoghurt, mix.
Preparing the bundt: Grease a bundt well with butter. Then spoon the batter carefully in the bundt.
Baking: Bake for 45 minutes or until fully baked.
Let the cake cool completely before removing from the bundt.
Making the topping: Coarse chop the pecan.
Microwave the chocolate and butter, mix.
Sprinkle the pecan on top of the cake then drizzle with the chocolate.

Alternatives Toppings

This flavourful sweet potato cake can be topped with a variety of toppings such as cream cheese, chocolate glaze, praline sauce, whipped cream, any jam you fancy, or You can simply sprinkle some powdered sugar on top of it.

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Sweet Potato Pound Cake

If you are bored of making sweet potato casserole? And need a sweet potato dessert recipe? Try this sweet potato pound cake which is made of sweet potato and greek yoghurt with a hint of ground cinnamon. It turns out so moist and fluffy then is topped with pecans and chocolate glaze.

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Prep Time 45 mins

Cook Time 45 mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 272 kcal

Ingredients

  

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• ¾ cup sweet potato cooked, peeled and mashed
• 1 ½ cup all-purpose flour
• ½ cup butter
• 2 eggs
• ½ tsp baking soda
• 1 ½ tsp baking powder
• ¼ cup brown sugar
• ½ cup greek yoghurt
• ¾ tbsp cinnamon
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ⅓ tsp salt

Topping

• 100 g dark chocolate
• 1 tsp butter
• ⅓ cup pecan chopped

Instructions

 

• Preheat the oven at 180C.
• In a bowl, mix butter, brown sugar and white sugar until well combined (using an electric whisk). Then add the eggs one at a time and vanilla extract. Follow with adding the sweet potato.
• After that, add flour, baking soda, baking powder and ground cinnamon then mix using a spatula. Add the greek yoghurt, mix.
• Grease a bundt well with butter. Then spoon the batter carefully in the bundt.
• Bake for 45 minutes or until fully baked.
• Let the cake cool completely before removing from the bundt.

Making The Topping

• Coarse chop the pecan.
• Microwave the chocolate and butter, mix.
• Sprinkle the pecan on top of the cake then drizzle with the chocolate.

Nutrition

Serving: 1servingCalories: 272kcalCarbohydrates: 32gProtein: 5gFat: 14gSaturated Fat: 7gCholesterol: 48mgSodium: 200mgPotassium: 132mgFiber: 2gSugar: 16gVitamin A: 1224IUVitamin C: 1mgCalcium: 70mgIron: 2mg

Keyword Pound Cake, Sweet Potato Cake

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