Best 6 Sweet Potato Pound Cake With Molasses Cream Recipes

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Indulge in the delectable Sweet Potato Pound Cake with Molasses Cream, a symphony of flavors that harmoniously blend the natural sweetness of sweet potatoes with the rich, robust notes of molasses. This delightful cake features a moist, tender crumb, infused with the vibrant orange hue and subtle earthy flavor of sweet potatoes. Its irresistible charm is further enhanced by a luscious Molasses Cream, a velvety smooth sauce that adds a touch of tangy sweetness to each decadent bite. For those with a penchant for classic Southern desserts, this recipe promises to transport you to a realm of culinary bliss.

In addition to the Sweet Potato Pound Cake with Molasses Cream, this article also presents an array of tantalizing recipes that showcase the versatility and culinary prowess of sweet potatoes. Embark on a culinary journey with Sweet Potato Muffins, delectable treats studded with chocolate chips and kissed with a hint of cinnamon. For a hearty and comforting meal, savor the Sweet Potato and Black Bean Enchiladas, a fusion of Mexican and American flavors that will tantalize your taste buds. Treat yourself to Sweet Potato Fries, a healthier alternative to traditional fries, perfectly crisp on the outside and fluffy on the inside. And for a delightful savory dish, explore the Sweet Potato Hash with Eggs, a harmonious blend of sweet potatoes, bell peppers, onions, and eggs, perfect for a wholesome breakfast or brunch.

Here are our top 6 tried and tested recipes!

THE BEST SWEET POTATO POUND CAKE



The Best Sweet Potato Pound Cake image

This sweet potato pound cake is a force to be reckoned with, y'all. A cake that's so tender, warmly spiced, and loaded with flavor. Every single bite is beaming with buttery richness + sweet potato taste. Topped with an insane brown butter glaze!

Provided by Quin Liburd

Categories     Dessert & Sweets

Number Of Ingredients 18

3 cups all purpose flour, sifted if lumpy
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups packed light brown sugar
1 cup mashed sweet potato
6 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup whole buttermilk
chopped pecans, for garnish- optional
vanilla ice cream, for serving- optional
1 1/2 cups powdered sugar
1/2 cup (1 stick) salted butter
3 tablespoons whole milk (or milk of choice)
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease with butter and then set aside.
  • In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients super well to combine and then set the bowl aside.
  • Using a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add in the mashed sweet potato and continue beating to fully combine. Add in the eggs, one by one, beating until just combined after each addition. Then add in the vanilla and almond extract.
  • Next, add in the flour mixture a little at a time in stages alternating with the buttermilk (ex: a little flour mixture, then a little buttermilk). Begin and end with the flour until all of the flour/buttermilk is combined within the cake batter until just combined- careful not to over mix.
  • Empty the cake batter into the prepared bundt pan and use a spoon to evenly smooth the top of the cake batter nicely.
  • Bake the cake for 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to continue cooling. While the cake cools, prepare the glaze.
  • In a small saucepan over medium heat, melt the butter. Allow the butter to melt, undisturbed, to brown- the entire process takes about 5-6 minutes. You should hear the butter bubbling as it cooks. Then the butter will turn golden brown and have a nutty aroma with brown bits on the bottom- careful not to walk away as it can go from perfectly browned to burned in seconds! Once achieved, remove the saucepan from heat and set aside to cool down.
  • In a large bowl, combine the powdered sugar and lightly cooled brown butter together and stir to combine. Pour in the milk along with the vanilla paste/extract and continue mixing until everything is well incorporated.
  • Place the cake onto a large plate or cake vessel (with enough space/height to hold in the glaze to keep from spilling over) and drizzle the glaze over the pound cake. Let the glaze sit on the cake for a few minutes to set.
  • Garnish the cake with chopped pecans, if desired. Then slice the sweet potato pound cake into wedges and serve warm with ice cream, if you'd like. Enjoy!

WORLD'S BEST SWEET POTATO POUND CAKE



World's Best Sweet Potato Pound Cake image

Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!

Provided by Yoly

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h15m

Yield 16

Number Of Ingredients 14

½ cup unsalted butter, softened, plus additional for greasing bundt pan
1 (8 ounce) package Neufchatel cheese, softened
1 ½ cups brown sugar
1 ½ cups sugar
4 eggs, at room temperature
2 ½ cups sweet potatoes, baked, cooled, and pureed
3 cups cake flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
  • Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
  • Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 63.2 g, Cholesterol 66.8 mg, Fat 10.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 6.1 g, Sodium 322.4 mg, Sugar 34.5 g

SWEET POTATO POUND CAKE



Sweet Potato Pound Cake image

A light-tasting, fine-textured cake. Excellent for the holiday season.

Provided by ANNE MCCULLOUGH

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 14

1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup sifted confectioners' sugar
5 teaspoons orange juice
2 tablespoons grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
  • In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
  • Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
  • To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 64.8 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 280.5 mg, Sugar 39.6 g

SWEET POTATO POUND CAKE



Sweet Potato Pound Cake image

Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you're from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I've treated with it at various social events. - Diane Mannix, Helmville, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups cold mashed sweet potatoes
GLAZE:
1 cup confectioners' sugar
1 teaspoon grated orange zest
3 to 5 teaspoons orange juice

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

Nutrition Facts :

SWEET POTATO POUND CAKE WITH MOLASSES GLAZE



Sweet Potato Pound Cake With Molasses Glaze image

Make and share this Sweet Potato Pound Cake With Molasses Glaze recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h10m

Yield 16 serving(s)

Number Of Ingredients 13

2 cups sweet potatoes (1 lb.)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter (2 sticks)
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
2 tablespoons molasses
1/4 teaspoon fresh ground nutmeg

Steps:

  • Bake the sweet potatoes at 375° for 1 hour or until tender.
  • Allow potatoes to cool, then peel, mash, and set aside in a bowl.
  • Preheat oven to 350°; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.
  • In a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.
  • In a big bowl, cream the butter and sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl.
  • Add the eggs one at a time, beating well after each addition.
  • Add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).
  • With the mixer on low speed, gradually add in the flour mixture.
  • Mix to just incorporate.
  • Scrape the batter into the prepared pan and bake for 45-50 minutes or until the cake springs back when pressed lightly and a pick comes out clean.
  • Cool the cake in the pan or a wire rack for 20 minutes.
  • Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.
  • The glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.
  • Mix until the sugar is completely absorbed and the glaze is smooth.
  • Spoon the glaze over the cake while it is still warm and serve.

Nutrition Facts : Calories 354, Fat 13, SaturatedFat 7.8, Cholesterol 77, Sodium 187.7, Carbohydrate 55.9, Fiber 1.1, Sugar 34.5, Protein 4.4

SWEET POTATO POUND CAKE RECIPE



Sweet Potato Pound Cake Recipe image

Bored with sweet potato casserole? Try this sweet potato pound cake, a twist on traditional pound cake that features nutrient-rich sweet potatoes. It's the perfect addition to holiday dessert tables.

Provided by Southern Living Editors

Categories     Cakes

Time 2h40m

Yield Makes 10 to 12 servings

Number Of Ingredients 11

1 (8-oz.) package cream cheese, softened
1/2 cup butter, softened
2 cups sugar
4 large eggs
2 1/2 cups cooked, mashed sweet potatoes
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon or nutmeg (optional)
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
  • Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.
  • Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
  • Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loafpans. Bake and cool as directed.

Tips:

  • Choose the right sweet potatoes: For the best flavor and texture, use firm, well-ripened sweet potatoes. Avoid any that are bruised or have soft spots.
  • Roast the sweet potatoes: Roasting the sweet potatoes before mashing them intensifies their flavor and gives them a slightly caramelized texture. Be sure to pierce the potatoes with a fork before roasting to prevent them from bursting.
  • Use a fine-mesh sieve: When mashing the sweet potatoes, use a fine-mesh sieve to ensure a smooth and lump-free puree. This will help the cake have a light and fluffy texture.
  • Cream the butter and sugar together: This step is essential for creating a light and airy cake. Be sure to cream the butter and sugar together until they are light and fluffy.
  • Add the eggs one at a time: Adding the eggs one at a time helps to prevent the cake from curdling. Be sure to beat the eggs in well after each addition.
  • Use buttermilk: Buttermilk helps to give the cake a moist and tender texture. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Be sure to mix the ingredients just until they are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.

Conclusion:

This sweet potato pound cake is a delicious and unique twist on a classic recipe. The sweet potatoes give the cake a moist and tender texture, while the molasses cream adds a rich and flavorful topping. This cake is perfect for any occasion, and it's sure to be a hit with everyone who tries it.

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