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Pecan-Crusted Sweet Potato Pound Cake

Pecan-Crusted Sweet Potato Pound Cake
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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.

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

  1. Prepare the Sweet Potatoes: Peel and boil sweet potatoes until tender. Mash or puree them smoothly, ensuring no lumps for perfect cake texture.
  2. 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.
  3. Cream Butter and Sugar: Using a mixer, cream softened butter and brown sugar until light and fluffy to incorporate air and develop flavor.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

Find it online: https://lillysplate.com/pecan-crusted-sweet-potato-pound-cake/