Introduction
Sweet potatoes have long been a staple ingredient in many cuisines around the world. From West Africa to the American South and the Caribbean, this earthy, naturally sweet root vegetable is celebrated for its versatility and nutritional value. Among the many ways to enjoy sweet potatoes, one particularly beloved dish is the Sweet Potato Pound Cake, sometimes made more moist and custard-like to resemble a pudding.
This dessert is a cross between a traditional pound cake and a soft, tender pudding — rich with butter, fragrant with spices like cinnamon and nutmeg, and smooth with mashed sweet potatoes. It is comfort food at its finest — simple in ingredients, deep in flavor, and warming in every bite.
This guide walks you through the entire process of making sweet potato pound cake or pudding from scratch, offers variations, and shares a bit about its background and cultural relevance.
A Brief History of Sweet Potato Desserts
Sweet potatoes have deep historical roots in African, Caribbean, and Southern American cuisines. Enslaved Africans in the American South adapted their traditional yam-based recipes using the sweet potatoes available in the New World, resulting in dishes like sweet potato pie, pudding, and cake.
Pound cake itself dates back to 18th-century Europe, traditionally made with a pound each of butter, flour, sugar, and eggs. Over time, variations emerged, including sweet potato versions, which became especially popular in African-American and Southern households. In the Caribbean, particularly in Jamaica, sweet potato pudding is a beloved weekend and holiday dessert, typically spiced and sometimes steamed.
The fusion of these culinary traditions led to what we now know as sweet potato pound cake or pudding — a comforting blend of rich cake and soft custard textures.
Sweet Potato Pound Cake / Pudding Recipe
This recipe can be baked to yield a dense pound cake texture or made softer and more pudding-like by increasing the liquid ingredients.
Ingredients
2 cups mashed cooked sweet potatoes (orange-fleshed varieties work best)
1 cup granulated sugar
1 cup brown sugar (light or dark)
1 cup unsalted butter, softened (or margarine)
4 large eggs
1 teaspoon vanilla extract
1/2 cup evaporated milk (or heavy cream)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
Optional Add-Ins:
1/2 cup chopped pecans or walnuts
1/2 cup raisins or dried cranberries
1 tablespoon rum or bourbon (for extra richness)
Grated coconut or orange zest for a tropical twist
Equipment Needed
Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Loaf pan, bundt pan, or deep baking dish
Oven preheated to 350°F (175°C)
Step-by-Step Instructions
Step 1: Prepare the Sweet Potatoes
Start with fresh sweet potatoes. Wash them thoroughly, then either boil, steam, or bake until soft. Baking tends to concentrate the natural sweetness more than boiling.
Once cooked, allow them to cool, peel, and mash until smooth. You’ll need about 2 cups of mashed sweet potato for this recipe.
Step 2: Cream the Butter and Sugars
In a large bowl, use a hand mixer or stand mixer to beat the softened butter with the granulated and brown sugars. This step is essential for incorporating air into the batter, resulting in a lighter texture.
Beat until the mixture is pale, fluffy, and well combined — this should take about 3–5 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. This ensures they emulsify properly with the butter and sugar mixture. Then stir in the vanilla extract.
Step 4: Mix in the Sweet Potatoes
Fold the mashed sweet potatoes into the batter. Mix well until the batter takes on a uniform color and texture.
Step 5: Combine Dry Ingredients
In a separate bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Sifting helps prevent lumps and ensures even distribution of the rising agents.
Step 6: Alternate Dry Ingredients with Milk
With your mixer on low speed, alternate adding the dry ingredients and the milk (or cream) to the sweet potato mixture. Begin and end with the dry ingredients. Mix only until just combined to avoid overdeveloping the gluten, which can make the cake tough.
Step 7: Add Optional Ingredients
If you’re including nuts, raisins, or alcohol, fold them into the batter now using a spatula. These add-ins provide texture and depth of flavor.
Step 8: Bake
Pour the batter into your greased baking dish. For a traditional pound cake, use a bundt pan or loaf pan. For a pudding-style dessert, use a deep, wide baking dish.
Bake at 350°F (175°C) for 55 to 70 minutes. The time will vary depending on your pan and oven. To test for doneness, insert a toothpick into the center — it should come out clean or with moist crumbs (for a pudding-like texture).
If the top is browning too fast, loosely cover it with aluminum foil during the last 15–20 minutes of baking.
Serving Suggestions
Sweet potato pound cake or pudding is delicious warm or chilled. You can serve it plain or elevate it with toppings like:
Whipped cream or vanilla ice cream
Cream cheese glaze (cream cheese + powdered sugar + a little milk)
Caramel sauce or butterscotch drizzle
Toasted nuts or coconut flakes
For a Caribbean twist, serve it with a splash of coconut rum syrup or alongside fresh mango slices.
Tips for Success
- Use well-drained sweet potatoes – Too much moisture can throw off the texture, especially if you're aiming for pound cake rather than pudding.
- Avoid overmixing – Especially once the flour is added. Overworking the batter can make the final result dense and chewy rather than soft and tender.
- Let it rest – For a pudding-like consistency, let the dessert sit for 10–15 minutes after baking. It will set up a little more as it cools.
- Double up for parties – This recipe doubles well and freezes beautifully.
- Make it your own – This is a very forgiving recipe. Try adding mashed bananas, applesauce, or pumpkin puree for variation.
Variations from Different Cultures
Southern-Style Sweet Potato Cake
In the American South, sweet potato pound cake is a holiday favorite. Often spiced with cinnamon, nutmeg, and cloves, it’s rich and comforting. Southerners may serve it with a bourbon glaze or pecan topping.
Jamaican Sweet Potato Pudding
This version is more pudding than cake. It uses grated sweet potatoes, coconut milk, raisins, and spices, then is baked low and slow (or steamed). Sometimes topped with a “custard” layer made from coconut milk and sugar, it’s chewy, soft, and deeply spiced.
West African Influence
Sweet potato dishes in West Africa often include ingredients like ginger, peanuts, and spices. A pound cake in this style might incorporate ground ginger, nutmeg, and a touch of chili powder or alligator pepper for warmth.
Storage and Shelf Life
Sweet potato pound cake can be stored:
At room temperature for up to 2 days in an airtight container.
In the refrigerator for up to 1 week.
In the freezer (wrapped tightly) for up to 2–3 months.
To reheat, slice and warm in the microwave or oven.
Nutritional Information (per slice, approx.)
Calories: ~320
Fat: ~15g
Carbohydrates: ~45g
Protein: ~4g
Fiber: ~3g
Sweet potatoes are high in vitamin A, beta-carotene, and fiber, making this dessert a slightly healthier indulgence compared to regular pound cake.
Conclusion
Whether served as a pound cake with a dense crumb or as a custard-like pudding, Sweet Potato Pound Cake/Pudding is a deeply satisfying dessert with rich cultural roots. It is a testament to how humble ingredients like sweet potatoes can be transformed into a delicious and memorable dish. With endless variations and the ability to adapt to different tastes and traditions, this dessert deserves a spot in every home baker’s repertoire.
Give it a try, and let the warmth of sweet potatoes, spices, and comfort wrap you up in each bite.