The Carl Online

Thanksgiving Leftover Recipe: Sweet Potato Pound Cake by carlmagazine
November 28, 2008, 10:19 pm
Filed under: Food | Tags: , , , ,


First-off, imagine if I hadn’t been lazy and had posted this… wait this is the day after Thanksgiving. So this post-thanksgiving recipe is timely.

Is this a dessert? Or a side dish? I’m not sure, but we’ll find out soon, enough! It’s a straightforward pound cake, but with a little bit of a twist. My mom got this recipe from the St. Louis Post-Dispatch, btw.


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 2 cups granuated sugar
  • 2 cups cooked, mashed sweet potatoes (at least two sweet potatoes)
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup sifted powdered sugar
  • 5 teaspoons fresh orange juice
  • 2 tablespoons grated orange zest

Preheat your oven to 350 degrees. Grease and flour a ten-inch tube pan. Next mash your sweet potatoes. Quickly whipping up mashed sweet potatoes is easy. Microwave them for three to four minutes, peel them, then mash them with a fork. Easy!

Combine the dry ingredients and spices. It’s very important to combine the dry ingredients beforehand so that the spices and salt will be evenly distributed throughout the cake.

Cream the butter with the sugar (if you’re really unhealthy, like I am, then you eat some of this deliciousness), and then add the sweet potatoes and the vanilla mixing very well. Eat some of this too. Cause it’s also very tasty. Next beat in eggs, one at a time, making sure to incorporate the eggs completely. Finally, add in your combined dry ingredients, and mix until combined.

Plop the combination in the pan, and bake for an hour and ten minutes. While that bakes, combine the sifted powders sugar and the orange juice together to create a sweet glaze. When the cake is out of the oven and cooled, drizzle the glaze an sprinkle the orange zest. Voila!

TASTE TEST Very good! A disclaimer, we ran out of sweet potatoes so we substituted a cup of mashed pumpkin for a cup of sweet potato, but I didn’t really taste much pumpkin, so I don’t think the substitution made a huge difference. The most surprising aspect of the cake is its moistness. It is dense and wet. Some said that the cake could have been a bit sweeter, but I think its subdued sweetness went well with the sweet glaze. Too much of a good thing can be just too much sugar. But I wonder what would happen if instead of two cups of sweet potatoes, two cups of the syrupy sweet mashed potato casserole dish that is always at Thanksgiving and is often served with marshmellows was instead used. That would probably bring up the sweetness. In sum, a fun twist on pound cake that is even more moise and dense than a typical poundcake.

-Alex Sciuto