Experience my grandmother-inspired Sweet Potato Pound/Pudding, a comforting dessert that perfectly balances cake and pudding textures. With caramelized sweet potatoes, warm spices, and a melt-in-your-mouth crumb, this versatile treat works beautifully for both holiday gatherings and weeknight dinners. Make ahead for even better flavor

Table of Contents

Ingredients

  • 2 cups mashed sweet potatoes
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk

Instructions

  1. Roast sweet potatoes at 400°F for 45-60 minutes until completely tender, then peel and mash until smooth.
  2. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
  3. In a stand mixer, cream butter and sugar for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Fold in mashed sweet potatoes, vanilla, cinnamon, nutmeg, and salt until the batter turns a beautiful orange color.
  6. In a separate bowl, whisk together flour and baking powder.
  7. Add the dry ingredients to the sweet potato mixture in three parts, alternating with milk in two parts, beginning and ending with flour.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 55-65 minutes until a toothpick comes out with a few moist crumbs.
  10. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. For best results, let rest 4 hours before serving.

 

  • Prep Time: 35 minutes (including sweet potato roasting)
  • Cook Time: 60 minutes

By Admin

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