Sweet Potato Pound Cake with Cream Cheese Frosting
Recipe and Images Provided by Britney Breaks Bread
In a family of 6 generations of butter lovers, it’s safe to say there was a lot of cooking…and a lot of butter. We encourage you to get in the kitchen, cooking with and for your loved ones. Always remember, if all else fails, just add butter!
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for Sweet Potato Pound Cake with Cream Cheese Frosting:
Ingredients
1 cup Minerva Dairy butter (2 sticks, room temperature)
1 cup brown sugar
1 1/2 cup sugar
1 tbsp vanilla extract
1 15 oz can sweet potato purée
1 cup sour cream
3 cups flour
2 tbsp baking powder
1 tsp kosher salt
2 tbsp ground cinnamon
1/2 tbsp ground ginger
2 tsp nutmeg
cream cheese frosting
8 oz cream cheese
1 stick Minerva Dairy butter
Pinch of salt
1/2 tsp nutmeg
3 1/2 cup powdered sugar
2 tsp vanilla extract
Cooking Steps
Preheat oven to 350 degrees F.
In a large bowl, add butter and sugars and beat together for 2 minutes. Add vanilla extract, sweet potato purée and sour cream and continue to beat together.
In a separate bowl, combine flour, baking powder, salt, cinnamon, ginger and nutmeg. Whisk together and add to sweet potato mixture. Continue to mix just until all ingredients are combined and batter is smooth.
Spray a 10-cup bundt pan with nonstick spray and add batter. Tap pan against countertop to release any air bubbles. Bake for 1 hour and 10 minutes – until a toothpick comes out clean.
Drizzle butter mixture over cubed bread and toss to coat to fully cover all pieces. Place into oven for 10 minutes, remove and toss then place back into oven for 5/10 minutes until bread is crispy and slightly browned.
Once the cake is finished baking, allow it to cool for 5 minutes in the bundt pan, then transfer onto a cooling rack to cool completely.
Once the cake is finished baking, allow it to cool for 5 minutes in the bundt pan, then transfer onto a cooling rack to cool completely.
Cream cheese frosting
Add cream cheese and butter to a stand mixer with the paddle attachment. Cream together until smooth.
Add a pinch of salt, nutmeg, powdered sugar and vanilla extract. Begin mixing on low speed, gradually increasing to high speed for about 20 seconds.
