World's Best Sweet Potato Pound Cake


  • ½ cup unsalted butter, softened, plus additional for greasing bundt pan
  • 1 (8 ounce) package Neufchatel cheese, softened
  • 1 ½ cups brown sugar
  • 1 ½ cups sugar
  • 4eggs, at room temperature
  • 2 ½ cups sweet potatoes, baked, cooled, and pureed
  • 3 cups cake flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.


  • Step 2

    Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.

  • Step 3

    Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.

  • Step 4

    Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

  • Cook's Notes:

    To make your own sweet potato puree, poke several holes in sweet potatoes and bake on a parchment lined cookie sheet at 400 degrees F for 45 to 60 minutes or until done. Once cooled, peel and puree sweet potatoes in a food processor or powerful blender.

    Regular cream cheese can be used in place of Neufchatel cheese.

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