Maple Pecan Sweet Potato Pound Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour 5 min
🍽 Serves: 12
★★★★★
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Maple Pecan Sweet Potato Pound Cake is the perfect blend of fall flavors and comforting sweetness. This cake is rich with the natural sweetness of sweet potatoes and the warm hug of maple syrup, making it an irresistible treat for any occasion.

Ingredients for Maple Pecan Sweet Potato Pound Cake

Butter provides richness and helps create a moist, tender crumb in the cake. Granulated sugar sweetens the cake, while eggs add structure and stability. The star of the show, mashed sweet potatoes, adds natural sweetness and moisture. Whole milk contributes to the cake's creamy texture, and maple syrup infuses a deep, warm flavor. Vanilla extract enhances the overall sweetness and flavor complexity. The all-purpose flour forms the bulk of the batter, with baking powder providing lift. Cinnamon and nutmeg add a cozy spiciness, while salt balances the flavors. Finally, pecan halves bring a satisfying crunch and nutty richness.

Tips & Tricks

  • Ensure your butter is at room temperature for easier creaming with sugar.
  • Use fresh sweet potatoes for the best flavor and texture.
  • Toast the pecans lightly before folding them into the batter to enhance their flavor.
  • Let the cake cool completely before slicing to prevent it from crumbling.

Serving Suggestions

This pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more decadent touch, drizzle with additional maple syrup or a simple glaze made from powdered sugar and milk.

Frequently Asked Questions

Can I use canned sweet potatoes?
Yes, canned sweet potatoes can be used, but make sure they are well-drained and mashed.
What can I use instead of pecans?
Walnuts or almonds are great alternatives if you don't have pecans.
Is it okay to use low-fat milk?
Yes, but whole milk will give the cake a richer flavor and texture.

Maple Pecan Sweet Potato Pound Cake Recipe Walkthrough

Start by preheating your oven to 350°F and greasing a 10-inch bundt pan. This will ensure your cake comes out smoothly once baked. In a large bowl, cream together the butter and sugar until they're light and fluffy. This step is crucial as it incorporates air into the batter, giving your cake a lovely rise.

Next, add the eggs one at a time, beating well after each addition. This helps to emulsify the ingredients, creating a smooth batter. Now, it’s time to incorporate the mashed sweet potatoes, milk, maple syrup, and vanilla extract. Mix until everything is well combined, creating a beautiful caramel-colored mixture.

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Then, gradually add these dry ingredients to the wet mixture, stirring just until everything is combined. Avoid over-mixing, which can make the cake tough.

Gently fold in the pecan halves, ensuring they're evenly distributed throughout the batter. Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Perfectly moist and tender texture.
  • A delightful balance of sweet and nutty flavors.
  • Easy to make with simple, wholesome ingredients.
  • Great for holiday gatherings or cozy evenings in.

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

Step-by-step 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.

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