Grandma’s Southern Sweet Potato Pound Cake — Easy Homemade Recipe1

How to Make Grandma’s Southern Sweet Potato Pound Cake Step by Step

1. Preheat your oven to 325°F. Grease and flour a standard loaf or bundt pan thoroughly to prevent sticking and ensure an even release after baking.
2. In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light, fluffy, and pale in color.
3. Add the eggs one at a time, beating well after each addition. Stir in the mashed sweet potatoes and vanilla extract until fully combined.
4. In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually alternate adding the dry ingredients and milk into the sweet potato mixture.
5. Pour the batter into the prepared pan and smooth the top. Bake for approximately 65 to 75 minutes until a toothpick inserted in the center comes out clean.
6. Allow Grandma’s Southern Sweet Potato Pound Cake to cool in the pan for fifteen minutes before transferring it to a wire rack. Let it cool completely before slicing and serving for the best texture and flavor.

Pro Tips for the Best Grandma’s Southern Sweet Potato Pound Cake

• Roast the sweet potatoes instead of boiling them. Roasting concentrates natural sugars and creates a deeper flavor profile.
• Let the batter rest for ten minutes before baking to help hydrate the flour and improve texture.
• Place a small oven-safe dish of water on the lower rack while baking to maintain moisture.
• Brush warm slices lightly with melted butter before serving to enhance aroma and richness without adding frosting.