Ty’s Sweet Potato Sour Cream Pound Cake with Maple Pecan Praline Sauce

Sweet potato sour cream pound cake is as decadent as it sounds. Flecks of sweet potato throughout topped with a luscious maple pecan praline sauce.

My sweet potato praline sour cream pound cake recipe is a true 1:1:1:1 ratio pound cake with sweet potato in the batter. The maple pecan praline sauce is rich and buttery goodness. It’s one of my most popular recipes on the blog and social media. Because of the shares it received on Twitter and Facebook I asked for honest feedback from my readers and you all gave it to me straight. So, I made a few adjustments that I know you will appreciate.

Updates to the Recipe

I agreed with you all. The recipe had too much batter. Most people, including myself, don’t use real pound cake pans when making pound cake. We use bundt pans. To be honest, I didn’t know there was a difference until I saw someone use it for my recipe {insert facepalm here}. I scaled back the measurements so that it will fit a bundt pan without tons of batter leftover. Other than that, it’s the exact same recipe. The only real change is the praline topping. Now it’s a sauce instead of a crumb.

The New Maple Pecan Praline Topping

Like I said in the initial post, I had an issue with the topping sticking to the pan almost every time. It was hit or miss with the praline topping but I shared the recipe because the cake is so so good. Besides the praline topping issue, feedback from those I personally baked this pound cake for, suggested a sauce of some sort. And voilà light bulb moment turned this wonderful sauce. It can be poured over the entire cake or offered as an optional topping on the side.

To make it, heat brown sugar, cream, butter, and maple syrup, in a saucepan on simmer until bubbling. Turn off the flame and add the vanilla extract, pecans, and kosher salt. Give a good stir—heavenly goodness.

How to Make Sweet Potato Sour Cream Pound Cake

First, use real sweet potato. This point cannot be stressed enough. I will spare you the details of how I know this but trust me, canned sweet potatoes do not work in this recipe. Typically, I cook fresh sweet potatoes using the potato setting on my microwave but you can bake them if you prefer. But once they’ve cooled, peel and mash them then set them aside.

Next whisk together your dry ingredients of flour, salt, baking powder, baking soda, nutmeg, ginger, and cinnamon.

Then using a mixer, cream the butter, sugars, and vanilla together. Follow with the eggs one at a time then the sweet potato mash. Starting and ending with the dry mix, alternate adding sour cream and flour to the wet batter.

Prepare a bundt or pound cake pan with butter and flour or cooking spray. Pour the batter in and bake at 350 for 55-60 minutes or until a toothpick comes out clean.

Allow the cake to cool before removing it from the pan. Pour a generous amount of the warm maple pecan praline sauce over the entire cake. Enjoy and be praised!

Ty’s Sweet Potato Sour Cream Pound Cake with Maple Pecan Praline Sauce

Sweet potato sour cream pound cake is as decadent as it sounds. Flecks of sweet potato throughout topped with a luscious maple pecan praline sauce.

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Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Course: Dessert

Cuisine: American

Keyword: cake, dessert, pound cake, sweet potato

Servings: 18 serving

Author: Ty

Ingredients

• 3 c all-purpose flour properly measured
• 1 1/2 c butter
• 1 1/2 c sweet potato cooked and mashed
• 1 c sugar
• 3/4 c brown sugar packed
• 4 eggs
• 1 1/2 c sour cream
• 2 tsp vanilla
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/2 tsp ginger
• 1/4 tsp nutmeg

Maple Pecan Praline Sauce

• 1 1/4 c light brown sugar
• 1 c pecans chopped
• 1/2 c salted butter
• 1/2 c heavy cream
• 1/4 c maple syrup
• 2 tsp vanilla
• 1/4 tsp kosher salt

Instructions

• Preheat oven to 350 degrees. In a medium bowl mix together the flour, salt, baking powder, and soda, nutmeg, ginger, and cinnamon and set aside.
• Use a stand mixer to cream the butter, sugars, and vanilla together. Follow with the eggs one at a time then the sweet potato. Starting and ending with the dry mix, alternate adding sour cream and flour to the wet batter.
• Prepare a bundt or pound cake pan with butter or spray. Carefully scoop the batter in to the pan and bake for 55 to 60 minutes. A toothpick will come out clean when it’s done. Cool well before attempting to remove from the pan.

Maple Pecan Praline Sauce

• To a saucepan over low flame, add brown sugar, cream, butter, and maple syrup. Allow the butter to melt and the sauce to come to bubbling stirring consistently, about 10-15 minutes. The sugar should be fully melted and the smooth sauce should resemble a smooth caramel.
• Turn off the flame and add the vanilla extract, pecans, and kosher salt. Allow the sauce to cool to near room temperature before serving. The sauce will thicken as it cools.

Calories: 530kcal | Carbohydrates: 58g | Protein: 5g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 425mg | Potassium: 231mg | Fiber: 2g | Sugar: 39g | Vitamin A: 2475IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg

Notes

Here are the original measurements of the pound cake if anyone prefers it. 

Ty’s Sweet Potato Praline Sour Cream Pound Cake (Original measuments)

3 c all purpose flour, unbleached

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 tsp salt

3/4 tsp ginger

2 c butter

1 1/4 c sugar

3/4 c brown sugar, packed

6 eggs

1 1/2 c sweet potato, cooked

2 tsp vanilla

14 oz sour cream

5 tbsp butter, cold 

1 c glazed pecans, chopped

1/3 c brown sugar, packed

1/3 c flour 

Pinch of salt

Tried this recipe?Mention @ontysplate or tag #ontysplaterecipe!

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