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–+ servings
slice of sweet potato pound cake
4.46 from 46 votes

Ty’s Sweet Potato Sour Cream Pound Cake

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Sweet Potato Sour Cream Pound Cake—a delicious butter pound cake made with fresh sweet potato, aromatic spices, and sour cream topped with a luscious Maple Pecan Praline Sauce.
Prep Time:20 mins
Cook Time:55 mins
Total Time:1 hr 15 mins

Ingredients

  • 3 c all-purpose flour (360 grams) properly measured
  • 1 1/2 c salted butter
  • 1 1/2 c sweet potato cooked and mashed (about 2 large potatoes)
  • 1 c sugar
  • 3/4 c light brown sugar packed
  • 4 eggs
  • 1 1/2 c sour cream
  • 2 tsp vanilla extract
  • 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 12-cup 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.

Notes

Here are the original measurements of the pound cake if anyone prefers it. 
Ty's Sweet Potato Praline Sour Cream Pound Cake (Original measurements)
  • 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
Pecan Crumb Topping (Original topping was a streusel.)
  • 5 tbsp butter, cold 
  • 1 c glazed pecans, chopped
  • 1/3 c brown sugar, packed
  • 1/3 c flour 
  • Pinch of salt

Nutrition

Calories: 397kcal | Carbohydrates: 44g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 319mg | Potassium: 173mg | Fiber: 1g | Sugar: 29g | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: cake, dessert, pound cake, sweet potato
Servings: 24 serving
Calories: 397kcal
Author: Ty