World's Best Sweet Potato Pound Cake

My family loves this fresh take on sweet potatoes, a much-loved holiday vegetable! Use any type of sweet potatoes you prefer. Enjoy the cake topped with whipped cream or a drizzle of glaze.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 367 Calories

Ingredients

• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 (8 ounce) package Neufchatel cheese, softened
• 1 teaspoon cinnamon
• 4 eggs, at room temperature
• 3 cups cake flour, plus more for dusting
• 0.25 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 1.5 cups brown sugar
• 0.25 teaspoon ground ginger
• 1.5 cups sugar
• 0.5 cup unsalted butter, softened, plus additional for greasing bundt pan
• 2.5 cups sweet potatoes, baked, cooled, and pureed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.

Step 2

Cream butter and Neufchâtel cream cheese in a stand mixer until creamy. Add brown and white sugar and continue to beat until fluffy. Add eggs one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.

Step 3

Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture. Mix until well combined. Beat in vanilla extract. Pour batter into the prepared baking pan.

Step 4

Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.