This Sweet Potato Pound Cake is a moist, dense cake flavored with warm spices and sweet potatoes, topped with a creamy maple pecan glaze.Then, I like to add a few chopped pecans on top for the finishing touch and a nutty crunch.This is a perfect dessert for any time of the year! (Do you know what day Thanksgiving is this year!?) If you enjoy this pound cake (which I hope you do!), you will also want to try my Pumpkin Dessert, another dense cake that is topped with a cream cheese glaze.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Sweet Potatoes: Sweet potatoes are rinsed, peeled, and cut into 2-inch pieces before being boiled for about 20 minutes.Then, they are mashed and cooled before adding them to the cake batter.I love the moisture they add to the cake, as well as help with the dense texture (which I love).

Butter: I prefer using unsalted butter (I used it in both the cake and the glaze).It gives me the most control over salt in a recipe.If using salted butter, you may want to lessen or leave out the salt.

Spices: Ground cinnamon, ground nutmeg, and ground allspice give the cake a warm, comforting flavor that complements the sweet potatoes.If you have pumpkin pie spice, you could use that in place of the three ground spices.Maple Pecan Glaze: The glaze is a sweet, creamy sauce made with butter, maple syrup, and

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