Moist, spiced, and studded with toasted pecans — this sweet potato pecan pound cake is a comforting dessert that’s perfect for fall or any special occasion!

Why You’ll Love This Recipe

Moist and flavorful thanks to mashed sweet potatoes.
Warmly spiced with cinnamon, nutmeg, and allspice.
Nutty crunch from toasted pecans.
Perfect for gatherings and fall celebrations.

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 cups cooked, mashed sweet potatoes (about 2 medium sweet potatoes)
3 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp salt
½ cup whole milk or buttermilk
1 tsp pure vanilla extract
1 cup chopped pecans, toasted

For the Glaze:

2 cups powdered sugar
3–4 tbsp milk or heavy cream
1 tsp pure vanilla extract

Prep Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: ~420 kcal per serving

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.

Step 2: Cream Butter & Sugar

Beat butter and sugar together until light and fluffy, about 4–5 minutes.

Step 3: Add Eggs

Mix in the eggs one at a time, beating well after each addition.

Step 4: Add Sweet Potatoes

Stir in the mashed sweet potatoes until fully incorporated.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.

Step 6: Combine Wet & Dry

Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry. Mix until just combined.

Step 7: Add Flavor & Nuts

Stir in vanilla extract and toasted pecans.

Step 8: Bake

Pour batter into the prepared pan(s) and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean.

Step 9: Cool

Cool in the pan for 15 minutes, then transfer to a wire rack.

Step 10: Glaze

Whisk together powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled cake and let set before slicing.

Tips & Variations

Swap buttermilk for milk for extra richness.
Try walnuts instead of pecans for a twist.
Add a pinch of ginger for more spice depth.
Serve warm with whipped cream or a scoop of vanilla ice cream.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, it stays moist for up to 3 days covered at room temperature.

Can I freeze it?
Absolutely! Wrap slices or the whole cake in plastic wrap and freeze for up to 2 months.

Do I need to peel the sweet potatoes?
Yes, peeling is recommended for the smoothest texture.

Final Thoughts

This Sweet Potato Pecan Pound Cake is rich, moist, and full of cozy flavors. Perfect for fall gatherings, it’s a dessert that combines comfort and elegance in every bite!