sweet potato desserts

This sweet potato pound cake is a force to be reckoned with, y'all. A cake that's so tender, warmly spiced, and loaded with flavor. Every single bite is beaming with buttery richness + sweet potato taste. Topped with an insane brown butter glaze!

The Best Sweet Potato Pound Cake

all purpose flour, sifted if lumpy

baking soda

salt

cinnamon

nutmeg

(2 sticks) unsalted butter, room temperature

brown sugar

sweet potato purée

eggs, room temperature

vanilla extract

almond extract

buttermilk

chopped pecans, for garnish- optional

vanilla ice cream, for serving- optional

sugar

(1 stick) salted butter

whole milk (or milk of choice)

vanilla bean paste vanilla extract

Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients super well to combine and then set the bowl aside.

Using a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add in the sweet potato purée and continue beating to fully combine. Add in the eggs, one by one, beating until just combined after each addition. Then add in the vanilla and almond extract. 

Next, add in the flour mixture a little at a time in stages alternating with the buttermilk (ex: a little flour mixture, then a little buttermilk). Begin and end with the flour until all of the flour/buttermilk is combined within the cake batter until just combined- careful not to over mix.

Empty the cake batter into the prepared bundt pan and use a spoon to evenly smooth the top of the cake batter nicely. 

Bake the cake for 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. While the cake cools, prepare the glaze.

For the sweet potato pound cake:

In a small saucepan over medium heat, melt the butter. Allow the butter to melt, undisturbed, to brown- the entire process takes about 5-6 minutes. You should hear the butter bubbling as it cooks. Then the butter will turn golden brown and have a nutty aroma with brown bits on the bottom- careful not to walk away as it can go from perfectly browned to burned in seconds! Once achieved, remove the saucepan from heat and set aside to cool down.

In a large bowl, combine the powdered sugar and lightly cooled brown butter together and stir to combine. Pour in the milk along with the vanilla paste/extract and continue mixing until everything is well incorporated. 

For the brown butter glaze:

Place the cake onto a large plate or cake vessel (with enough space/height to hold in the glaze to keep from spilling over) and drizzle the glaze over the pound cake. Let the glaze sit on the cake for a few minutes to set.

Garnish the cake with chopped pecans, if desired. Then slice the sweet potato pound cake into wedges and serve warm with ice cream, if you&#8217;d like. Enjoy!

For the cake assembly:

This cake is light and airy with the right balance of sweet and spices. The delicious brown butter glaze perfectly complements the flavor of the cake. I baked it as it was written and it turned out great. I omitted the almond extract as a personal preference. Thank you Quinn for sharing this recipe. It came out at the right time when I was looking for unique recipes for the organic sweet potatoes a friend gifted to me from her farm. 

This recipe came up in my Instagram feed and I knew I had to try it. The cake is tender and not overly sweet and the Brown Butter Glaze compliment the cake really well and add the extra sweetness. It was really good. I had it with butter pecan ice cream 😋. The next time I will cut the almond extract by half and add another half teaspoon of vanilla extract. Thank you for the recipe. 

This cake was simple to make with clear directions. Very good with balance of sweet potato and spices.  Brown butter icing is a great compliment to cake! Highly recommend the pecan garnish!

SIMPLY AMAZING!!! So moist and rich, please make. 

This cake was absolutely INCREDIBLE. I made it for Thanksgiving dessert &amp; my entire family (extended included!) could not stop raving about it! I followed all the directions exactly except I subbed more vanilla extract for the almond just because I know my family doesn’t care for that flavor. I am going to save this recipe for all future fall events! Thank you so much!

I made this for thanksgiving and they didn’t eat it until Saturday and the way my momma said she didn’t want to share, lol. I guess this will replace the sweet potato pies next year!!! 

AJ, that white liquid was the pan spray that she used. She used a lot of pan spray for her cake and it resulted in that extra white liquid rising up when she put in the cake batter.

Please add me to your contacts, love the cooking tips Alot. Thanks for sharing.

This recipe brings together the best of two worlds , sweet potatoes a bd pound cake . I received an kitchen aid mixer for Christmas and decided I was going to bake a cake a week this is the 3rd cake (ok I got a late start) This cake smells good through the prep, while cooking and the aroma lingers in the air . Thanks for sharing the recipe 

I had a purple sweet potato left and I decided to use it to make this delicious pound cake.  All I can say is OH MY GOODNESS! This recipe is superb. My daughter took a few slices to school, shared with a few friends, and they begged her to bring more.  Of course she pulled the "only child" card and did not share *laugh*. I will assuredly do this recipe again.

Thank you for the wonderful recipe. I  been looking for a good one . I am going to make this delicious cake. Thank you again.

This was easy to make and so good! The first time I made it I was being extremely lazy and put the potatoes in the microwave. Do not recommend. I baked them the second time. The texture of the cake was way better. 

Just baked this cake. I was out of almond extract so I doubled up on the vanilla. I also added about 1/4 tsp. of ground mace. The cake is moist and yummy &amp; the glaze is scrumptious! I know it's going to be  even better tomorrow. Thank you for sharing this wonderful recipe!

This is a good recipe! I'm sure it will become a holiday fav.

Just made this cake I did add a couple of subsitutes had no butter milk used whole3/4 cup1/4 cup Carmel macchiato creamer. Did not have the Almond extract so I doubled the Vanilla. Along with the glaze I added toasted almond slivers many compliments but the biggest from myself! Thanks for a wonderful baking experience.
Bruce from Cleveland Ohio.

Sweet potatoes Rule!  A delicious recipe and one I’ll be repeating!

https://www.youtube.com/watch?v=wbLf-4sIkLg

This sweet potato pound cake is a force to be reckoned with, y'all. A cake that's so tender, warmly spiced, and loaded with flavor. Every single bite is beaming with buttery richness + sweet potato taste. Topped with an insane brown butter glaze!

FULL RECIPE: https://www.butterbeready.com/the-best-sweet-potato-pound-cake/

Thanks for watching!

Q.

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#poundcakerecipe #sweetpotatopoundcake #bestpoundcake #sweetpotatodesserts

Petite sweet potato pies lightly sweetened with a ripe banana, a touch of brown sugar and spices, then topped with a light meringue topping – perfect for the Holidays!

Mini Sweet Potato Meringue Pies

9- inch Pillsbury refrigerated pie crust*

sweet potato puree (from 4 [1.8lbs] sweet potatoes

banana (ripe, mashed)

2% milk

water

Cinnamon

Egg white

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Begin by preparing the sweet potato puree.

Pierce the sweet potatoes all over with a knife, and place in the microwave. Bake the sweet potatoes until they are cooked through and soft, about 8 -10 minutes.

Once the sweet potatoes are cool enough to handle, split them down the middle and scoop out the flesh, and add it to a food processor. Process until a smooth puree forms.

Set aside 1 1/2 cups of the puree for the pie filling, and reserve any remaining puree for another use.

Preheat the oven to 350°F. On a lightly floured work surface, roll out the pie crust into a 12-inch circle.

Using a 3 1/2-inch round cutter, cut out rounds of dough (you will need to gather the scraps and re-roll the dough to the same thickness to get all 12 circles).

Gently place each circle into the well of a lightly greased cupcake tin.  (It's ok if you need to overlap the dough onto itself.)

In a bowl, combine the 1 1/2 cups of sweet potato puree, mashed banana, egg, milk, brown sugar, cinnamon, nutmeg, and vanilla extract. Use a hand mixer to mix the ingredients together until they are smooth and well combined.

Divide the pie filling equally among the prepared mini pie shells, and smooth the tops with an offset spatula.

Bake the mini pies for about 32 minutes, until the pie crust is a light golden brown and the filling is set and puffed slightly.  Allow the pies to cool to room temperature.

Just before serving the pies, prepare the meringue.

In a saucepan, combine the sugar and water, and heat, without stirring, until it becomes syrupy and reaches 234° degrees on a candy thermometer.

While the syrup is heating, whip the two egg whites until soft peaks form.  Once the sugar has reached the correct temperature, drizzle the syrup into the egg whites, all while mixing and turning the speed up to medium high.  Beat until stiff peaks form.  Beat in the salt.

Transfer the meringue to a piping bag fitted with a decorative tip. Remove the mini pies from the cupcake tin, and place on a baking tray.

Pipe a swirl of meringue onto each cupcake (you may not use all of the meringue).

Place the tray with the mini pies underneath the broiler set to high for a few minutes.  Keep an eye on them as you don't want them to burn!  Remove the mini pies from the oven once the meringue is a light golden brown color.

I did not like these as much as I hoped.  They tasted like banana to me. I was hoping my two year old would like them but he doesn't. I won't be making these again.

Hi Gina
These are adorable and elegant. In your copy it says 4 plus points but the count at the top is 6?? Was that an iPod  WW plan??
Also I was wondering if  pumpkin can be swapped for the sweet potato since it is zero points??  
Also, someone asked about making and freezing. There are frozen meringue topped pies at the store and they are delicious. Claim Jumper Lemon Meringue comes to mind.  
Thanks for all you do. Your delicious recipes have changed my life for the better. 

these were delicious! great recipe. i didnt use meringue as the topping instead light whipped cream and it was delicious!

delicious! i also added pumpkin into the filling, oh, so delicious!!!

https://www.youtube.com/watch?v=8yG1xqWDRAU

Mini Sweet Potato Meringue Pie lightly sweetened with a ripe banana, a touch of brown sugar and spices, then topped with a light meringue topping.
PRINT RECIPE:

https://www.skinnytaste.com/mini-sweet-potato-meringue-pies/

Mini Sweet Potato Meringue Pie

Sweet potatoes and ice cream may seem like an unlikely combination, but this Sweet Potato Ice Cream, packed with white chocolate and toasted pecans, will convince you it's the perfect fall ice cream flavor combo!

Sweet Potato Ice Cream

heavy cream

milk

sweet potato puree ((homemade from 1 baked and pureed sweet potato

tsp ground ginger

tsp nutmeg

tsp salt

white chocolate chips

pecans

In a medium saucepan, heat cream, milk, and sugar over medium heat. Stirring constantly, let mixture reach just the point of simmer before removing from heat.

Lightly whisk egg yolks in a separate medium bowl.

Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/cream mixture back into the saucepan with the rest of the cream mixture.

Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 4-6 minutes, remove the saucepan from heat.

Pour cream mixture through a strainer into a large bowl.&nbsp;While mixture is still hot, stir in sweet potato puree, cinnamon, ginger, nutmeg, and salt until completely blended.

Cover bowl with plastic wrap so that plastic is touching top of cream mixture (this will prevent a skin from forming). Refrigerate until chilled, at least 4 hours.

Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. When ice cream is almost frozen, mix in white chocolate chips and toasted pecans.

Top 4 sweet potato desserts recipes from across the web

The most viewed sweet potato desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Sweet Potato Pound Cake

The Best Sweet Potato Pound Cake

Mini Sweet Potato Meringue Pies

Sweet Potato Ice Cream

Top 4 sweet potato desserts recipes from across the web

The most viewed sweet potato desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Sweet Potato Pound Cake

The Best Sweet Potato Pound Cake

Mini Sweet Potato Meringue Pies

Sweet Potato Ice Cream

The most viewed sweet potato desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine