This sweet potato praline pound cake is a delicious twist on a classic dessert. It’s a luscious buttery traditional pound cake amped up a thousand degrees by sweet potatoes and fall spices.
Sweet potatoes are, in my opinion, the unsung heroes of the holiday menu. Pumpkins get all the glory because of this erroneous notion that a spice mix containing its name somehow makes it a star. It’s not. Besides a pie, what else is the pumpkin good for? Now the sweet potato, that’s a real star. You got candied yams, stuffed sweet potatoes, sweet potato pies, and this bomb sweet potato praline pound cake. I’m seriously thinking of campaigning against using the term “pumpkin pie” spice. Why not call it fall spice? LOL. In all seriousness, I’m not hating on pumpkins. In fact, if you prefer, you could totally swap out sweet potatoes and use pumpkin in this recipe. The base recipe is a true 1:1:1:1 pound cake so, I think any add-in would work with the same ratios.
This recipe was an experiment. I woke up craving sweet potato pound cake never having tasted it before, lol. But it worked! I have found that the topping can be a bit temperamental so, pay close attention to the notes and instructions. And, you know if you have any tips for making the praline less tricky, please share in the comments!
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This sweet potato praline pound cake is a delicious twist on a classic dessert. It's a luscious buttery traditional pound cake amped up by thousand degrees.
- 3 c all purpose flour unbleached
- 2 c butter
- 1 1/2 c sweet potato cooked and mashed
- 1 1/4 c sugar
- 3/4 c brown sugar packed
- 6 eggs
- 14 oz sour cream
- 2 tsp vanilla
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 3/4 tsp nutmeg
- 3/4 tsp ginger
- 3 tbsp butter melted
- 1/3 c pecans chopped
- 1/3 c brown sugar packed
- 1/4 c maple syrup
- Baking spray see note
Preheat oven to 350.
In a medium bowl mix together the flour, salt, baking powder and soda, nutmeg, ginger, and cinnamon and set aside.
Use a large mixing bowl to cream butter until pale and fluffy. Add sugars and cream into a smooth paste. Add eggs one at a time to incorporate well. Add vanilla and sweet potato.
Starting and ending with the dry mix, alternate adding sour cream and dry mix to the wet batter.
Prepare bundt pan with spray or flour with butter. Spread pecans, maple syrup, melted butter, and brown sugar to the bottom of the bundt.
Carefully pour batter over topping. Bake for 55 to 70 minutes. Toothpick will come out clean when it's done. Cool well before attempting to remove from the pan.
Baking spray is an amazing kitchen assistant and I highly recommend that you use it. If you don't prefer it, you will have to grease and flour your bundt pan well. The praline topping can be tricky!
I have minor mishaps almost everytime that I've made this cake, but I have managed to repair it by scraping the little fragments and placing them back on.