It’s all about Thanksgiving… including this marvelous Spiced Sweet Potato Pound Cake with Caramel Frosting (Bolo de Batata Doce com Caramelo)! I know — just thinking about it makes my mouth water. But it’s fine, one has to enjoy the season’s goodies. Moist, comforting, aromatic, and festive are this cake’s real names. Folks, this was a hit in my household and it will be in yours as well.
If you are already planning your Thanksgiving menu, add this cake to your list of desserts. Mine includes a variety of desserts: pies, a cake, and either cookies or another type of dessert. Do it… and you won’t regret a thing! The sweetness of the homemade caramel balances well with the mild flavor of the cake. The spices make this a warm, comforting dessert, and the sweet potatoes and the caramel capture the spirit of the season.
But if you would like to have this just to brighten your afternoon, accompanied by a cup of coffee or tea… well, I won’t blame you either. Actually, I’d say ‘way to go!’ My husband can speak wonders about it. 🙂
Seriously, either for a festive occasion or for a simple afternoon treat, this sweet potato pound cake ‘takes the cake’ and crushes any competition! 🙂
I am looking forward to your feedback!
Spiced Sweet Potato Pound Cake with Caramel Frosting
- For the Sweet Potato Pound Cake:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 3 tablespoons buttermilk or 3 Tablespoons whole milk mixed with 1/2 teaspoon of white vinegar
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups cooked peeled, and cooled mashed sweet potatoes (or you can use canned golden cut sweet potatoes yams in syrup -- drain the syrup and mash the yams)
- 1 tablespoons pure vanilla extract
- For the Caramel Frosting:
- 1/2 cup dark brown sugar
- 1/4 cup unsalted butter
- 1/3 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 3/4 cup powdered sugar
Preheat oven to 350 degrees F. Grease and flour a 10” tube or bundt pan, and set aside.
In the bowl of an electric mixer with a paddle attachment, cream butter and then add the sugar, beating at low speed until light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating after each addition at low speed until just incorporated. Scrape down the bowl after each addition. Add the buttermilk and beat just until incorporated. Batter will look lumpy.
In a separate bowl, combine flour, salt, baking powder, baking soda, and spices. Slowly add the flour mixture to the potato mixture at low speed until combined. Beat in the mashed sweet potatoes and vanilla.
Pour the batter into the prepared tube/bundt pan and level uniformly. Bake for 55-70 minutes or until a toothpick inserted comes out clean.
Cool on a wire rack for 20 minutes, then invert onto a serving plate. Once cake has cooled completely, prepare the caramel frosting if desired. Our sweet potato pound cake can be served plain, or topped with the Caramel Frosting.
For the Caramel Frosting: Bring brown sugar, heavy cream, and butter to a boil in a small stainless steel saucepan over medium heat, whisking constantly. Boil, whisking constantly for about 1 minute. Remove pan from the heat and stir in vanilla. Gradually whisk in powdered sugar until smooth. Continue to stir mixture until it just begins to cool and thicken. Immediately pour mixture over cooled sweet potato pound cake and let set. Decorate sides with fresh cranberries and mint leaves, or as desired.