Sweet Potato Pound Cake Pudding

This Sweet Potato Pound Cake Pudding is a rich, moist dessert that brings together the hearty texture of pound cake with the comforting flavors of sweet potatoes. It’s the kind of old-fashioned treat I love to bake when I want a cozy, sweet finish to a meal — earthy, buttery, and perfectly spiced.

Why You’ll Love This Recipe

I love how this recipe creates a dessert that feels both familiar and special. The sweet potatoes add natural sweetness and a silky texture, while the dense pound cake structure gives it a satisfying, indulgent bite. It’s perfect for fall gatherings, holidays, or anytime I want a dessert that feels like a warm hug.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, cooked and mashed

• All-purpose flour

• Granulated sugar

• Brown sugar

• Butter, softened

• Eggs

• Milk

• Baking powder

• Vanilla extract

• Cinnamon

• Nutmeg

• Salt

Directions

1. I start by preheating my oven to 350°F (175°C) and greasing a baking dish or loaf pan.

2. In a large bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy.

3. I add the eggs one at a time, beating well after each addition.

4. I stir in the mashed sweet potatoes and vanilla extract until everything is well combined.

5. In a separate bowl, I whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

6. I gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

7. I pour the batter into the prepared pan and smooth the top with a spatula.

8. I bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. I allow it to cool slightly before slicing and serving.

Servings and Timing

This recipe yields about 8 to 10 servings.
Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour 15 minutes

Variations

• When I want an extra flavor boost, I add a splash of bourbon to the batter.

• I sometimes fold in chopped pecans or walnuts for a nutty crunch.

• For a lighter version, I use half-and-half instead of full milk.

• I love adding a sprinkle of orange zest to the batter for a fresh, citrusy note.

• I occasionally drizzle a simple glaze made with powdered sugar and milk over the top before serving.

Storage/Reheating

I store leftover sweet potato pound cake pudding in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for about 20 seconds or place them in a low oven until heated through.

FAQs

Can I use canned sweet potatoes?

Yes, I sometimes use canned sweet potatoes if I’m short on time, but I make sure they are plain and not sweetened.

How do I know when it’s fully baked?

I check by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready.

Can I make this recipe dairy-free?

Absolutely, I substitute the butter with a dairy-free margarine and use almond milk or oat milk.

What’s the best way to mash the sweet potatoes?

I prefer using a potato masher or food processor to get a smooth, lump-free consistency.

Is this more like a cake or a pudding?

It’s a delightful hybrid — it has the firm, sliceable texture of pound cake with the moist richness of a traditional pudding.

Conclusion

Sweet Potato Pound Cake Pudding is one of my favorite ways to celebrate the sweet, earthy flavor of sweet potatoes. I love how the tender, buttery crumb melts in my mouth and how it fills the kitchen with warm, spiced aromas while baking. It’s a dessert that feels like pure comfort, perfect for sharing with loved ones or enjoying all on my own.

Sweet Potato Pound Cake Pudding

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• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 to 10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American, Southern
• Diet: Vegetarian

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Description

This Sweet Potato Pound Cake Pudding is a rich, moist, and spiced dessert that combines the hearty texture of pound cake with the cozy flavors of sweet potatoes. Perfect for fall, holidays, or a comforting treat anytime, it offers an indulgent bite that’s buttery, tender, and deliciously nostalgic. Keywords: Sweet Potato Pound Cake Pudding, sweet potato dessert, fall pound cake, cozy pudding recipes, sweet potato cake recipe.

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Ingredients

• Sweet potatoes, cooked and mashed
• All-purpose flour
• Granulated sugar
• Brown sugar
• Butter, softened
• Eggs
• Milk
• Baking powder
• Vanilla extract
• Cinnamon
• Nutmeg
• Salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease a baking dish or loaf pan.

2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Stir in mashed sweet potatoes and vanilla extract until well combined.

5. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.

6. Gradually add dry ingredients to the wet mixture, alternating with milk, mixing until just combined.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow to cool slightly before slicing and serving.

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Notes

• Add a splash of bourbon for a richer flavor.
• Fold in chopped pecans or walnuts for added crunch.
• Swap milk for half-and-half for a lighter version.
• Add orange zest for a citrusy brightness.
• Drizzle a simple powdered sugar glaze on top for extra sweetness.