Sweet Potato Pound Cake with Maple Glaze

Yields: 1 full loaf or 12 slices
Prep Time: 10 min | Bake Time: 50–60 min

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar

• 3 large eggs

• 1 cup mashed canned yams, well-drained (roughly ½ of a 29 oz can)

• 1½ cups all-purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp salt

• 1 tsp vanilla extract

• ¼ cup buttermilk (or milk + 1 tsp vinegar)

For the Maple Glaze:

• 1 cup powdered sugar

• 2 tbsp maple syrup

• 1–2 tbsp milk or cream

• Pinch of salt

Instructions

1. Preheat oven to 350°F. Grease and flour a 9x5 loaf pan.

2. Cream butter and sugars until fluffy (2–3 minutes).

3. Beat in eggs, one at a time, then mix in mashed canned yams and vanilla.

4. Whisk dry ingredients in a separate bowl and add alternately with buttermilk. Mix just until smooth.

5. Pour into pan and bake 50–60 minutes, or until a toothpick comes out clean.

6. Cool for 15 minutes and then release from the pan. Cool for another 2 hours.

7. Whisk glaze ingredients until smooth, drizzle over cooled cake.

Shortcut Tip: For extra moisture and richness, you can add 1 tbsp of the syrup from the canned yams into the batter. It gives a subtle caramel note.

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Regina is a writer, homeschooling mom, and owner of a soul food catering business. A contributor to several publications, including Tracie Miles' Living Unbroken book study, she is also an advocate for young adults with developmental disabilities and serves on the Compel Pro volunteer leadership team. Living in Ohio with her family, she designs Squarespace websites for fellow creatives and spends her free time cheering her sons from the sidelines or sipping tea while chatting with women about God’s goodness.