This sweet potato pecan pound cake is warm, rich, and just the right kind of cozy.
It’s got the earthy sweetness of mashed sweet potatoes, a deep nutty crunch from toasted pecans, and that buttery pound cake texture everyone loves.
I grew up eating this during the holidays, but honestly, it’s perfect year-round.
It’s one of those cakes that tastes even better the next day.
No fancy tricks—just real ingredients, real flavor.
Why I Love This Recipe
This is a cake that feels like a hug from home. It’s the kind of dessert you bring to a gathering and leave with an empty plate. Every bite is full of fall flavor but works for any season.
- Sweet potatoes give it a moist, tender crumb
- Pecans add the perfect crunch and nuttiness
- Holds up well for days (tastes better on day 2!)
- Easy to make with pantry staples
- Feels fancy, but it’s totally no-fuss
What You’ll Need
- 1 cup mashed sweet potatoes (from 2 medium sweet potatoes, roasted and mashed)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup chopped toasted pecans
Pro Tips
- Roast the sweet potatoes instead of boiling—they’re sweeter and less watery
- Use room temperature butter and eggs for better mixing
- Don’t overmix the batter once the flour goes in—keeps the cake tender
- Toast the pecans ahead for the best flavor boost
- Let the cake cool fully before slicing to keep that crumb tight
Tools You’ll Need
- Stand mixer or hand mixer
- Rubber spatula
- Mixing bowls
- Measuring cups and spoons
- 10-cup bundt pan or loaf pan
- Cooling rack
- Knife
Substitutions and Variations
- Swap pecans for walnuts or leave out for nut-free
- Add orange zest for a citrus twist
- Use brown sugar instead of white for deeper flavor
- Make it dairy-free with almond milk and vegan butter
Make Ahead Tips
- Roast and mash the sweet potatoes 2–3 days ahead and store in the fridge
- Toast pecans in advance and keep in an airtight container
- Cake can be baked 1 day ahead—just wrap tightly once cooled
How to Make Sweet Potato Pecan Pound Cake
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F. Scrub 2 medium sweet potatoes, prick with a fork, and roast them whole for 45–50 minutes until tender. Cool slightly, peel, and mash until smooth.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar using a hand mixer for 3–5 minutes, until light and fluffy.
Step 3: Add Eggs
Add 4 large eggs one at a time, mixing well after each addition until fully combined and glossy.
Step 4: Mix in Sweet Potatoes and Vanilla
Stir in 1 cup mashed sweet potatoes and 1 tsp vanilla extract until smooth.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and ¼ tsp ground nutmeg.
Step 6: Add Dry and Milk Alternately
Add the dry ingredients to the wet mixture in 3 parts, alternating with ½ cup whole milk, beginning and ending with flour. Mix gently after each addition.
Step 7: Fold in Pecans
Gently fold in 1 cup chopped toasted pecans with a rubber spatula until evenly distributed.
Step 8: Pour Batter into Pan
Grease and flour a 10-cup bundt pan. Pour the batter in and smooth the top.
Step 9: Bake
Bake at 325°F in a preheated oven for 60–70 minutes, or until a toothpick comes out clean from the center.
Step 10: Cool and Serve
Let cake cool in the pan for 15 minutes, then turn out onto a cooling rack. Cool completely before slicing.
Leftovers and Storage
- Store tightly wrapped at room temp for 3 days
- Refrigerate for up to a week
- Freeze slices for up to 2 months—wrap in plastic then foil
Makes
12 servings
Cook Time: 70 minutes
Prep Time: 20 minutes
Total Time: About 1.5 hours
Macros (Per Serving, estimated)
Calories: 420
Protein: 5g
Fat: 22g
Carbs: 52g
Fiber: 2g
Sugar: 31g
Why This Recipe Works (Quick Science)
Sweet potatoes bring natural sugars and moisture, which keep the cake soft for days. The fat from butter gives that signature pound cake richness. Eggs add structure while milk tenderizes the crumb. Toasted pecans give depth and crunch, making every bite interesting.
Common Mistakes
- Using cold butter or eggs makes the batter lumpy
- Overmixing can make the cake tough
- Not fully baking it leads to a gummy center
- Forgetting to flour the pan can cause sticking
What to Serve With
- A scoop of vanilla bean ice cream
- A dollop of whipped cream with cinnamon
- Hot coffee or chai latte
- Fresh fruit like berries or sliced pears
FAQ
Can I use canned sweet potatoes?
Yes, but drain and mash them well—no syrup included.
Can I make this in a loaf pan?
Yes, divide the batter into two standard loaf pans and reduce bake time to 50–55 minutes.
Do I have to use pecans?
Nope! Walnuts or no nuts at all still make a great cake.
Can I freeze the whole cake?
Yes, once cooled completely. Wrap tightly and freeze up to 2 months.
Is it supposed to be dense?
Yes! Pound cake has a close crumb but should still be soft and moist.
Try It Yourself
You’re going to love how easy and comforting this sweet potato pecan pound cake is. If you make it, drop a comment and let me know how it turned out—or if you swapped anything. Happy baking!
