Sweet potato pound cake with cream cheese frosting

Recipe and Images Provided by Britney Breaks Bread

Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.

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.

Be sure to keep up with our latest creations through our Facebook, Pinterest, or Instagram pages.

So, without further ado, here’s our recipe for Sweet Potato Pound Cake with Cream Cheese Frosting:

Prep Time: 15
Servings: 12


  • 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


    1. Preheat oven to 350 degrees F.
    2. 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.
    3. 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.
    4. 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.
    5. While the cake bakes, make the frosting.
    6. 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.
    7. Add icing on top of the cake and enjoy!

Cream cheese frosting

    1. Add cream cheese and butter to a stand mixer with the paddle attachment. Cream together until smooth.
    2. 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.

Recipes You Might Like