Ingredients

3 cups all purpose flour, sifted if lumpy

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups packed light brown sugar

1 cup sweet potato purée

6 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup whole buttermilk

Chopped pecans, for garnish (optional)

Vanilla ice cream, for serving (optional)

1 1/2 cups powdered sugar

1/2 cup (1 stick) salted butter

3 tablespoons whole milk (or milk of choice)

1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 325°F and generously spray a 10-cup bundt pan with baking spray or grease it with butter, then set aside.

Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.

Step 3: Using a stand mixer with the paddle attachment or a handheld mixer, beat the unsalted butter and brown sugar until light and fluffy, about 3–4 minutes. Add the sweet potato purée and mix until fully incorporated.

Step 4: Add the eggs one at a time, beating just until combined after each addition. Then mix in the vanilla and almond extracts.

Step 5: Gradually add the flour mixture in stages, alternating with the buttermilk—start and end with the flour mixture. Mix until just combined, being careful not to over-mix.

Step 6: Pour the batter into the prepared bundt pan and smooth the top evenly with a spoon.

Step 7: Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 8: To make the brown butter glaze, melt the salted butter in a small saucepan over medium heat. Let it cook undisturbed until it turns golden brown with a nutty aroma and brown bits form on the bottom, about 5–6 minutes. Remove from heat and let cool slightly.

Step 9: In a large bowl, whisk the powdered sugar with the cooled brown butter. Add the milk and vanilla bean paste or extract, mixing until smooth and well combined.

Step 10: Place the cooled cake on a serving plate and drizzle the glaze evenly over the top. Allow the glaze to set for a few minutes.

Step 11: Garnish with chopped pecans if desired. Slice the cake into wedges and serve warm, optionally with vanilla ice cream. Enjoy!

Tips & Variations

Use freshly cooked and mashed sweet potatoes for the best texture and flavor in the purée.

For a richer glaze, substitute half of the powdered sugar with brown sugar.

Swap almond extract for maple extract to add a subtle, sweet twist.

Add a handful of raisins or dried cranberries to the batter for extra chew and fruity notes.

Ensure eggs and butter are at room temperature to help the batter blend smoothly.

Storage

Store the pound cake covered tightly at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to 1 week or freeze for up to 3 months. Reheat slices gently in the microwave for 15–20 seconds or warm in a low oven before serving. Add extra glaze or a scoop of ice cream to refresh.

FAQs

Can I use canned sweet potato purée instead of homemade?

Yes, canned sweet potato purée can be used as a convenient alternative. Just make sure it is plain sweet potato without added sugars or spices for the best results.

Is it necessary to brown the butter for the glaze?

While optional, browning the butter adds a deep, nutty flavor that complements the sweet potato and spices beautifully. You can skip this step and use melted butter if you prefer a simpler glaze.