Maple Pecan Sweet Potato Pound Cake

A delightful twist on a classic southern favorite, this Maple Pecan Sweet Potato Pound Cake combines the earthy sweetness of sweet potatoes with rich maple syrup and crunchy pecans. Perfect for fall gatherings, this moist cake is a must-try dessert that captures the essence of the season.

Prep time: 15 minutes
Cook time: 1 hour 5 minutes
Serves: 12

Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

2 cups mashed sweet potatoes

1/2 cup whole milk

1/4 cup maple syrup

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup pecan halves

Instructions

1. Preheat your oven to 350°F and grease a 10-inch bundt pan.

2. In a large bowl, cream the butter and sugar together until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Incorporate mashed sweet potatoes, milk, maple syrup, and vanilla extract, mixing until well blended.

5. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

7. Fold in the pecan halves gently.

8. Pour the batter into the prepared bundt pan and smooth the top.

9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Reheating

To reheat, warm individual slices in the microwave for 10-15 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.