World's Best Sweet Potato Pound Cake

Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!

• Preparation Time: 60 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 2 hr 15 mins
• Calories: 367 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon ground nutmeg
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 teaspoons baking powder
• ¼ teaspoon ground ginger
• 1 ½ cups brown sugar
• 1 (8 ounce) package Neufchatel cheese, softened
• 1 ½ cups sugar
• 1 teaspoon cinnamon
• 4 eggs, at room temperature
• ½ cup unsalted butter, softened, plus additional for greasing bundt pan
• 2 ½ cups sweet potatoes, baked, cooled, and pureed
• 3 cups cake flour, plus more for dusting

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 Neufchatel cream cheese in a stand mixer until creamy. Add both types of 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. Fill batter into 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 pan for 20 minutes, then turn out onto a wire rack and cool completely.