Sweet Potato Pound Cake with Caramel and Pecans

Introduction to Sweet Potato Pound Cake

Sweet potato pound cake is a delightful twist on the classic Southern pound cake, infusing the rich, moist texture of sweet potatoes with the decadent flavors of creamy caramel and toasted pecans. This cake is perfect for fall gatherings, holiday dinners, or as a comforting treat to bring a touch of the South to your table.

Pound cakes are a beloved dessert in Southern cuisine, known for their dense, buttery texture. The addition of sweet potatoes not only enhances moisture but also introduces a natural sweetness and earthy flavor that pairs beautifully with the richness of caramel and the nutty crunch of pecans. For those who enjoy baking with unique flavors, you might also love trying Cinnamon Roll Zucchini Bread, which blends unexpected ingredients to create a delicious treat.

Health Benefits of Sweet Potatoes

Sweet potatoes are not just delicious—they’re packed with nutrients that offer numerous health benefits. Rich in vitamins A and C, fiber, and antioxidants, sweet potatoes are a nutritional powerhouse. They support immune function, promote skin health, and aid digestion. Their natural sweetness also allows for a reduction in added sugars, making them an ideal ingredient in baked goods.

Explore more about the benefits of baking with nutrient-rich ingredients like in these Delicious Pecan Pie Muffins.

Ingredients Overview

Here’s what you’ll need to make this delicious sweet potato pound cake with creamy caramel and toasted pecans:

2 cups of mashed sweet potatoes (about 4 medium sweet potatoes)
3 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1 cup of unsalted butter, softened
2 cups of granulated sugar
4 large eggs
1 teaspoon of vanilla extract
1/2 cup of milk
1 cup of chopped pecans, toasted
1 cup of homemade caramel sauce (recipe below)

Optional Add-Ins and Substitutions

Consider these variations for a personalized touch:

Spices: Add a pinch of ground cloves or ginger for extra warmth.
Nuts: Swap out the pecans for walnuts or leave them out for a nut-free version.
Dairy-Free: Substitute plant-based butter and milk for a dairy-free option.

Step-by-Step Recipe for Sweet Potato Pound Cake

Preparing the Sweet Potatoes

Preheat your oven to 400°F (200°C).
Wash and dry the sweet potatoes.
Poke holes in the sweet potatoes with a fork and bake them for 45-60 minutes, until soft.
Allow them to cool, then peel and mash them until smooth. You’ll need 2 cups of mashed sweet potatoes.

Making the Pound Cake Batter

Preheat the oven to 350°F (175°C).
Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Add the mashed sweet potatoes and beat until well combined.
Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture.
Fold in the toasted pecans.
Pour the batter into the prepared Bundt pan and smooth the top.

Baking the Pound Cake

Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Preparing the Creamy Caramel Sauce

To make the creamy caramel sauce:

1 cup of granulated sugar
1/2 cup of heavy cream
6 tablespoons of unsalted butter, cut into pieces
1 teaspoon of vanilla extract

In a medium saucepan, melt the sugar over medium heat, stirring constantly with a wooden spoon.
Once the sugar is fully melted and has turned a deep amber color, add the butter and stir until melted.
Slowly pour in the heavy cream, being careful as the mixture will bubble up. Stir until smooth.
Remove from heat and stir in the vanilla extract.
Allow the sauce to cool slightly before drizzling over the cake.

Looking for more delicious desserts? Check out this guide on making Butterscotch Pie, a creamy and rich dessert that’s perfect for any occasion.

Toasting the Pecans

Preheat the oven to 350°F (175°C).
Spread the pecans in a single layer on a baking sheet.
Bake for 8-10 minutes, stirring occasionally, until the pecans are fragrant and lightly browned.
Let them cool before adding to the cake or using as a garnish.

Decorating and Serving Suggestions

To serve your sweet potato pound cake, drizzle the caramel sauce generously over the top, allowing it to cascade down the sides of the cake. Sprinkle additional toasted pecans over the caramel for extra crunch. For a special touch, dust the cake with powdered sugar or add a dollop of whipped cream on the side. This cake pairs wonderfully with a hot cup of coffee or tea, making it a perfect dessert for any occasion.

Storage and Make-Ahead Tips

Storing: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
Make-Ahead: The caramel sauce can be made ahead and stored in the refrigerator for up to 2 weeks. Reheat gently before using.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, you can use canned sweet potatoes. Make sure to drain them well and mash them until smooth before using.

How do I prevent the caramel sauce from hardening?

To prevent the caramel sauce from hardening, make sure to use heavy cream and butter, and stir continuously while making the sauce. If it does harden, gently reheat it over low heat, stirring constantly.

What can I use instead of pecans if I have a nut allergy?

If you have a nut allergy, you can omit the pecans or substitute them with sunflower seeds or toasted coconut flakes for a similar texture.

How long will this cake stay fresh?

When stored properly, this cake will stay fresh for up to 3 days at room temperature or up to a week in the refrigerator.

Nutritional Information

Each serving of this sweet potato pound cake (1/12th of the cake) provides approximately:

Calories: 450
Total Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 250mg
Total Carbohydrates: 60g
Dietary Fiber: 2g
Sugars: 40g
Protein: 5g

This sweet potato pound cake with creamy caramel and toasted pecans is a truly indulgent dessert that combines the comforting flavors of the South with the warmth of the fall season. Enjoy!

Conclusion

In conclusion, this sweet potato pound cake with creamy caramel and toasted pecans is a celebration of Southern flavors, offering a rich, moist, and sweet treat that’s perfect for any occasion. The combination of sweet potatoes, caramel, and pecans creates a dessert that is both comforting and indulgent, making it a standout dish at family gatherings, holiday feasts, or simply as a special treat to enjoy at home.

Whether you’re new to baking or a seasoned pro, this recipe is sure to impress with its deliciously complex flavors and beautiful presentation. So, gather your ingredients and give this delightful cake a try—you won’t be disappointed!