The Pecan-Crusted Sweet Potato Pound Cake is a delicious twist on a classic dessert that perfectly balances the natural sweetness of sweet potatoes with the rich, nutty crunch of pecans. This moist, flavorful pound cake delights the senses with every bite, making it an ideal treat for gatherings, holidays, or simply a comforting snack. Whether you’re an experienced baker or trying something new, this recipe brings warmth and delight to your table with every slice.

Why You’ll Love This Recipe

Rich and Moist Texture: The sweet potatoes add incredible moisture, making each slice tender and soft.
Nutty Crunch: The pecan crust provides a satisfying contrast, adding a crisp topping to the cake’s softness.
Perfect Balance of Flavors: It blends sweet, earthy, and nutty notes that complement each other beautifully.
Versatile for Any Occasion: Whether for dessert or brunch, this pound cake fits right in with every menu.
Easy to Customize: The recipe allows for simple tweaks to suit various dietary preferences or tastes.

Ingredients You’ll Need

Gathering the right ingredients is essential to achieving the perfect Pecan-Crusted Sweet Potato Pound Cake. Each one plays a critical role, from enhancing flavor to ensuring the ideal texture and color.

Sweet Potatoes: Thinly mashed or pureed, they create the cake’s moist and tender body.
All-Purpose Flour: Provides structure and crumb, making the pound cake dense yet soft.
Butter: Adds richness and a buttery flavor, essential for that classic pound cake mouthfeel.
Brown Sugar: Imparts a deeper sweetness and slight caramel notes.
Eggs: Bind the ingredients and add richness and lift.
Pecans: Chopped finely for the crust, they deliver a crunchy, nutty finish.
Baking Powder and Baking Soda: For balanced leavening, ensuring a perfect rise.
Cinnamon and Nutmeg: Warm spices that enhance the autumn-inspired flavor profile.
Vanilla Extract: Lifts and rounds out the flavor for subtle sweetness.
Salt: Amplifies the other flavors and balances sweetness.

Variations for Pecan-Crusted Sweet Potato Pound Cake

Feel free to experiment and make this Pecan-Crusted Sweet Potato Pound Cake your own! With just a few simple swaps or additions, you can tailor it to suit your cravings or dietary needs.

Gluten-Free Option: Replace all-purpose flour with a gluten-free blend for a safe and tasty alternative.
Maple Glaze Drizzle: Add a sweet maple icing on top for an extra layer of flavor and moisture.
Chocolate Chips: Stir in mini chocolate chips to add a hint of indulgence.
Spiced Up: Boost the spice mix with ginger or cloves for a more intense warm flavor.
Vegan Version: Use flax eggs and plant-based butter to keep the cake moist and delicious without dairy or eggs.

Why Pecan-Crusted Sweet Potato Pound Cake Delights

How to Make Pecan-Crusted Sweet Potato Pound Cake

Step 1: Prepare the Sweet Potatoes

Start by peeling and boiling your sweet potatoes until tender. Mash or puree them until smooth, making sure there are no lumps, which ensures your cake’s texture is perfect.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mix will evenly distribute the leavening agents and spices throughout the batter.

Step 3: Cream Butter and Sugar

Using a mixer, cream the butter and brown sugar until light and fluffy. This step is vital for aeration and flavor development, setting the stage for a soft pound cake.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring they fully incorporate before adding the next. Mix in vanilla extract to enhance the overall flavor of the cake.

Step 5: Combine Wet and Dry Mixtures

Slowly add the dry ingredients to the wet mixture in batches, alternating with the mashed sweet potatoes. Mix gently to avoid overworking the batter and preserve a tender crumb.

Step 6: Prepare the Pecan Crust

Chop pecans finely and mix them with a little brown sugar and melted butter. Spread this mixture evenly over the cake batter once it’s poured into the pan.

Step 7: Bake to Perfection

Pour the batter into a greased loaf pan, top with the pecan crust mixture, and bake at 350°F (175°C) for 55-65 minutes until a toothpick comes out clean and the crust is golden brown.

Pro Tips for Making Pecan-Crusted Sweet Potato Pound Cake

Use Room Temperature Ingredients: This helps everything blend more smoothly and evenly.
Don’t Overmix the Batter: Overworking can lead to a tougher pound cake rather than tender.
Test for Doneness Early: Start checking at 50 minutes to avoid overbaking.
Toast Pecans: Lightly toast pecans before using them to intensify their flavor.
Cool Before Slicing: Let the cake cool completely for cleaner slices and better flavor.

How to Serve Pecan-Crusted Sweet Potato Pound Cake

Garnishes

Top slices with a dollop of whipped cream or a sprinkle of powdered sugar to enhance the presentation and add a luscious touch.

Side Dishes

This pound cake pairs beautifully with fresh fruit, such as sliced apples or berries, and a scoop of vanilla ice cream for a comforting dessert experience.

Creative Ways to Present

Cut the cake into small bites for party platters, drizzle with warm caramel sauce, or serve alongside a spiced latte for an irresistible fall treat.

Make Ahead and Storage

Storing Leftovers

Wrap the pound cake tightly in plastic wrap or store it in an airtight container at room temperature for up to three days to maintain its moisture and flavor.

Freezing

To freeze, wrap the cake well in plastic wrap and aluminum foil, then place it in a freezer bag. It can be frozen for up to three months without losing quality.

Reheating

Warm slices in the microwave for 15-20 seconds or in a low oven to revive freshness and soften the crust without drying it out.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes can be substituted in a pinch, but fresh will provide the best natural flavor and texture.

Is this recipe suitable for gluten-free diets?

By swapping regular flour with a gluten-free all-purpose blend, this pound cake can easily be made gluten-free without sacrificing flavor.

How long will the cake stay moist?

If stored properly, the Pecan-Crusted Sweet Potato Pound Cake remains moist and delicious for up to three days at room temperature or longer if refrigerated.

Can I add other nuts instead of pecans?

Absolutely! Walnuts or almonds work well as alternatives, though they’ll change the flavor profile slightly.

What’s the best way to make the pecan crust stick?

Mixing the pecans with melted butter and a bit of brown sugar helps the crust adhere firmly and bake into a crunchy topping.

Final Thoughts

If you’re searching for a comforting, sumptuous dessert that feels like a warm hug, the Pecan-Crusted Sweet Potato Pound Cake is your new best friend. Combining the natural sweetness of sweet potatoes with a crunchy pecan topping creates a unique and irresistible treat. I encourage you to give this recipe a try and watch it become a fast favorite at your table. Happy baking!

Pecan-Crusted Sweet Potato Pound Cake

Print Recipe

A moist and flavorful Pecan-Crusted Sweet Potato Pound Cake that perfectly balances the natural sweetness of sweet potatoes with a rich, nutty pecan crust. This tender pound cake with a crisp topping is ideal for gatherings, holidays, or as a comforting snack. Easy to customize with options for gluten-free, vegan, or additional flavor variations.

Author: Lilly
Prep Time: 20 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10-12 slices) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (when using gluten-free flour)

Ingredients

Scale

Main Ingredients

2 cups sweet potatoes, peeled, boiled, and mashed or pureed
2 cups all-purpose flour (or gluten-free blend for gluten-free option)
1 cup unsalted butter, softened
1 1/2 cups brown sugar
4 large eggs
1 cup pecans, finely chopped
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt

Pecan Crust Topping

1 cup finely chopped pecans
2 tablespoons brown sugar
2 tablespoons melted butter

Instructions

Prepare the Sweet Potatoes: Peel and boil sweet potatoes until tender. Mash or puree them smoothly, ensuring no lumps for perfect cake texture.
Mix the Dry Ingredients: In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg for even distribution of leavening and spices.
Cream Butter and Sugar: Using a mixer, cream softened butter and brown sugar until light and fluffy to incorporate air and develop flavor.
Add Eggs and Vanilla: Beat in the eggs one at a time, fully mixing each before adding the next. Stir in vanilla extract to enhance flavor.
Combine Wet and Dry Mixtures: Gradually add dry ingredients to the wet mixture in batches, alternating with mashed sweet potatoes; mix gently to keep the batter tender.
Prepare the Pecan Crust: Combine finely chopped pecans with brown sugar and melted butter. Once batter is in the pan, spread this mixture evenly on top.
Bake to Perfection: Pour batter into a greased loaf pan, top with pecan crust mixture, then bake at 350°F (175°C) for 55-65 minutes. Check doneness with a toothpick which should come out clean when done, and the crust should be golden brown.

Notes

Use room temperature ingredients for better blending.
Do not overmix the batter to maintain a tender crumb.
Check for doneness starting at 50 minutes to prevent overbaking.
Lightly toast pecans beforehand to enhance their flavor.
Allow cake to cool completely before slicing for cleaner cuts.
Can replace pecans with walnuts or almonds if preferred.
For vegan version, substitute eggs with flax eggs and use plant-based butter.
For gluten-free version, use a gluten-free all-purpose flour blend.

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 320
Sugar: 20g
Sodium: 180mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 4g
Cholesterol: 75mg

Keywords: pecan crusted sweet potato pound cake, sweet potato cake, pecan pound cake, gluten-free pound cake, holiday dessert, moist pound cake