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!
Ingredients
- 3 c all-purpose flour properly measured
- 1 1/2 c salted butter
- 1 1/2 c sweet potato cooked and mashed
- 1 c sugar
- 3/4 c light 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.
Video
Notes
More Southern Classics
TY’S DOWN HOME SWEET POTATO BISCUITS
The cake was delicious!!!! During the baking process, the top of my cake cracked, but it didn’t impact the taste. After a little research, I was informed the cracking occurs when the baking pan is too small, so I may use a bundt pan that is larger/deeper. Definitely adding to my baking repertoire.
Awesome! I’m so glad you enjoyed.
Do you whip the sweet potatoes to remove the stringy stuff?
No. I microwave the potatoes then scoop it from the skin to cool. I don’t pre-mash it; I like to have bits of potato throughout. The mixer will break down the potato if it’s been steamed properly.
I’m going to be using the original version of the recipe. I’m wondering what those last few ingredients are for, from the 5 T of cold butter thru the 1/3 c of flour. I don’t see them in the new version or in your video. They don’t seem to be for the glaze either.
I’ve used this recipe once before using a can of pumpkin, turned out pretty good btw, but I don’t remember having an issue with those extra ingredients. Maybe I just left them out, not sure.
The original recipe had a crumb topping that went on top of the cake by putting the crumb into the pan before the cake. It was good but tricky. So I created the sauce instead.
This cake came out beautifully! Can’t wait to taste it!
I have this cake in the oven now to take to church tomorrow night, I will store it in my cake pan and not the frig, my question is this, should I make the sauce right before leaving or make that tonight too?
You can make it tonight. You may need to heat it slightly to pour it overnight the cake.
I made this cake for Thanksgiving. I followed your video and it came out perfectly. I baked the cake at 350°. I found that in order to thoroughly bake the cake, I had to bake it for about 2hrs 15 minutes. Other than the longer baking time, everything turned out so well. The cake was absolutely delicious!!!!!
Thank you so much!!
Thank Ty,
I used fresh sweet potatoes and I did not puree them. I will keep trying so any additional suggestions would be appreciated.
Yeah I really couldn’t know. Properly measure flour using a scale. Fold the ingredient in after using a mixer even ones with a paddle just like I did in the video. Making sure your butter is softened but not melted so that it get air. Using low to medium speed on the mixer. Altitude affects baking. Use a light colored bundt pan so that it doesn’t brown too fast on the outside and under bake on the inside.
Hi Ty! Just want you to know I made this today, and it turned out perfectly! I’m very much a novice baker, and I really appreciated the video with the recipe. I felt like the instructions were very clear and easy to follow. This cake and the topping are both really delicious, and they got rave reviews from my family. Happy Thanksgiving, and thank you for the perfect dessert recipe!
Thanks, Kimberly! I’m so glad it turned out perfectly!
I just made the cake and it taste great. I think when they say packy it is dense at the top the cake when you cut through it. I am wondering if I need a bigger bundt pan. Anyway it is good and if you have any suggestions please share. I actually followed your video direction when making. Happy Thanksgiving to you and your family. thank you for the recipe my family will devour it density and all.
Hey Natalie. I think the biggest mistake most people have been making is pureeing the sweet potatoes or using canned. If you do either of these things you will end up with a dense cake. Other than that I cannot imagine what went wrong.
Hello,
Someone may have asked this question; Are you using yams or sweet potatoes in your recipe?
Sweet potatoes.
The butter for the cake mixture should be nonsalted or salted?
I use salted.
Hi, I am so excited to make this. I am making a day ahead but should I wait until tomorrow to add the sauce? Thanks
Hey Candace.
I would wait until tomorrow to pour the sauce. Also, I don’t recommend refrigeration for the cake. Cool it and store it in a cake carrier with lid. Enjoy!
Hey Ty,
I’m wondering if it’s possible to scale back the sugar at all in the cake? I’m worried it will be too sweet with that sweet topping. Thanks!
Hi Kelsey,
The sugar adds to the body so I’m not sure that scaling back would be good for the cake. But I promise it’s not too sweet. You can serve the sauce in the side if you still think it’ll be too sweet.
Does this hold up well for the next day? Or would it be possible to prepare the cake all the way except baking and refrigerate until day of? Making for thanksgiving dinner but will be away during the day for lunch at family’s house. If made the day before, would you recommend refrigerating?
Hi Kelli,
I’m speaking personally, I don’t typically enjoy refrigerated cakes and especially this one. It’s best to bake it the day before and store it in a cake carrier or stand with dome. Make sure it’s fully cooked before you flip it and put the lid on.
Yum! This Sweet potato sour cream pound cake is making me drool all! It’s really mouthwatering especially that luscious maple pecan praline sauce. It’s perfect!
I see there is a measuring for salt, but I didn’t read where you add it. Do you use salt?
It may have gotten lost by one on the ads in the recipe card. But the cake takes 3/4 teaspoons of salt and the sauce takes 1/4 teaspoon of kosher salt.
I just realized I don’t have enough maple syrup. Anybody know if pancake syrup is even remotely ok to use? Or should I wait and do the sauce tomorrow after going to the store?
Hi Mary. For the maple flavor in the sauce you will want to wait. But if you don’t care about that, the sauce will work just fine without it.
Ty,
Thanks for the follow up response to my inquiry. Daisy is also my favorite brand of sour cream. : ) I look forward to trying the cake recipe.
Of course!
I will be making this cake recipe during the holiday season. I have decided to try your original recipe since I have a pound cake pan. In the original recipe, it lists 14 ounces of sour cream. Is that correct or a typo?
Not a typo. In the original recipe I used about 1 3/4 cups (14 oz) of sour cream which is the size of Daisy sour cream squeeze tube. That’s my preferred brand because it’s a firmer consistency than other brands.
I just made this last night to take to a church potluck today. I wanted to try it out before it hit my Thanksgiving table! It was fantastic. I got so…many…compliments on how delicious it was! I am not sure why folks are having difficulty with the recipe. It’s pretty straightforward and typical of most cake recipes. That said, I was nervous given the comments so I purchased a scale to ensure my flour measurements were accurate. I will be making another the recipe tomorrow but experimenting with it in a loaf pan and mini loaf pans. I’m thinking about… Read more »
Yay! I’m so glad you enjoyed it. And thank you so much for coming back to let me know!