sweet potato pound cake with topping
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4.5 from 16 votes

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.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: cake, dessert, pound cake, sweet potato
Servings: 18 serving
Calories: 530kcal
Author: Ty


  • 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


  • 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.



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 (I did not use proper measure in this version of the recipe. I scooped directly from my containers  so it was probably closer to 3 2/3 cups of flour)
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


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