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 Autumn season. Pumpkins get all the glory but the humble sweet potato is really the star. You got candied yams, stuffed sweet potatoes, sweet potato pies, and this bomb sweet potato praline pound cake. I’m not hating on pumpkins. In fact, if you prefer, you could 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 either 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!
Making sweet potato praline sour cream pound cake with ***UPDATES***
First, use real sweet potato! I cannot stress this enough. I’ve been asked if canned would work and I can tell you with full assurance that it does not! I won’t even start how I ruined my baby brother’s first Christmas home. Also this recipe makes a LOT of batter. And I mean a lot. I realized that I did not make that known when I first posted. What I’ve been doing instead of overflowing the bundt pan and eating the leftover batter (don’t judge me), is making cupcakes with the rest.
And the cupcakes are just as ridiculously delicious as the cake.
Praline topping ***Update***
Like I said in the original post, I had an issue with the topping sticking almost every time. So I made it into more of a praline crumble using flour, butter, and sugar. I also chose to use glazed pecan to give it more of that praline feel, and baby, don’t it do it! No more sticking to the bundt pan. Yay!
Please believe me when I say that this recipe has only been improved upon. I hope that these updates are helpful and that y’all start baking!
Don’t forget to pin, yum, and rate this recipe!
- 3 c all purpose flour unbleached
- 2 c butter
- 2 c sweet potato cooked and mashed
- 1 1/4 c sugar
- 3/4 c brown sugar packed
- 6 eggs
- 2 c 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
- baking spray see note
- 5 tbsp cold butter cubed
- 1 c glazed pecans chopped
- 1/2 c brown sugar packed
- 1/2 c all purpose flour
- In a small bowl, add the flour, sugar, cubed butter, and glazed pecans.
- 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 a bundt pan with spray or flour with butter. Spread 2/3rds of the praline topping around the bottom of the bundt pan. Carefully scoop the batter over topping. I use a large spoon to fill it 3/4ths the way to the top.
- Bake for 55 to 60 minutes. Toothpick will come out clean when it’s done. Cool well before attempting to remove from the pan.
For cupcakes from remaining batter
- With the remaining batter line a 12 cup muffin tin with cupcake liners. Evenly scoop the batter into cups. Top them with the remaining 1/3 of crumb praline topping.
- Bake at 350 for 20-22 minutes.