Cutting into a slice of sweet potato pound cake

Sweet Potato Pound Cake

Wonderfully dense and rich sweet potato pound cake soaked in cinnamon simple syrup has all the flavors of the season.

Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings 6


  • 2 sticks butter softened
  • 2 C sugar
  • 4 large eggs
  • 1 tsp vanilla
  • 3 C flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 15 oz canned sweet potatoes in syrup

Cinnamon Simple Syrup

  • 1 C water
  • 1 C sugar
  • 3 cinnamon sticks


  1. Preheat oven to 350 degrees Fahrenheit and generously grease two loaf pans.

  2. In a large bowl, cream  butter and sugar.  Add eggs one at a time, beating well after each one.  Add vanilla.

  3. Sift flour, baking powder and soda, cinnamon, nutmeg, ginger and salt in a small bowl.  Add a little of the flour mixture at a time to butter and sugar until all incorporated.  

  4. Drain most of syrup from the sweet potatoes.  Mash the sweet potatoes with remaining syrup in a small bowl with a fork.  Add to the cake batter and mix well.

  5. Divide batter between the loaf pans and bake for 50-55 minutes or until a toothpick inserted into the center of the loaves comes out clean.

  6. While the cake bakes, make your simple syrup.  In a small saucepan, bring water to a boil.  Add sugar.  Stir until dissolved.  Add 3 cinnamon sticks.  Let simmer for 30 minutes.  Cool until cakes are baked.

  7. Cool cakes for 10 minutes.  Cover each cake with about 1/4 of the simple syrup.  Serve immediately or when completely cool.