Southern Sweet Potato Pound Cake (Pecan Praline Glaze) Recipe

If a cozy hug from the South had a flavor, it would taste just like Southern Sweet Potato Pound Cake (Pecan Praline Glaze). Imagine the lush sweetness of real sweet potatoes, subtle notes of spice, a burst of orange zest, and the buttery density you crave from a pound cake, all crowned with a rich, nutty pecan praline glaze that could make your kitchen smell like a caramel dream. This is the kind of cake you bring to a gathering or just savor with a quiet cup of coffee, and folks will always ask for another slice. It’s not just a dessert—it’s tradition, comfort, and celebration, all baked into one unforgettable bite.

Ingredients You’ll Need

This recipe’s charm lies in the simplicity and heartiness of each ingredient, each one adding its own character to the final delight. From sweet potatoes to the caramel notes of brown sugar and the crunch of toasted pecans, every component plays an essential role in building the perfect Southern Sweet Potato Pound Cake (Pecan Praline Glaze).

• Unsalted butter (1 ½ cups, 3 sticks): Let’s start with a buttery foundation; room temperature is key for the creamiest crumb.
• Granulated sugar (2 cups): For sweetness and a melt-in-your-mouth texture.
• Light brown sugar (1 cup): Adds rich, molasses-y depth that beautifully ties in with the sweet potatoes.
• Large eggs (6, room temperature): For structure and richness; let them come to room temp so they mix in smoothly.
• Mashed sweet potatoes (2 cups, from 1 ¼ lb or 2-3 medium potatoes): The star ingredient; brings natural sweetness, gorgeous color, and moist texture.
• Evaporated milk (1 cup for cake + 6 tablespoons for glaze): Adds creaminess without making the batter too wet and enriches the glaze.
• Vanilla extract (1 teaspoon for cake + 2 teaspoons for glaze): Pure vanilla sparks the warm flavors in cake and glaze.
• Unbleached all-purpose flour (3 cups): Brings structure, keeping every slice sturdy yet tender.
• Orange zest (zest of 1 medium orange): A hidden gem—zest wakes up the whole cake with a little citrusy surprise.
• Baking powder (½ teaspoon): Gives just enough lift but not too much to avoid holes.
• Baking soda (½ teaspoon): Activates with the acid in the batter for extra rise.
• Kosher salt (½ teaspoon for cake + ¼ teaspoon for glaze): Brings out all those wonderful sweet and spicy notes without tasting salty.
• Cinnamon (1 tablespoon): Plenty for that traditional warmth and comforting scent.
• Nutmeg (1 teaspoon): Adds a deeper earthy spice—freshly grated if you can!
• Ground ginger (½ teaspoon): Lends brightness and zing without overpowering.
• Chopped toasted pecans (1 cup): For crunch, toast them yourself for the ultimate flavor.
• Unsalted butter (5 tablespoons for glaze): Rich base for the praline glaze, melting into every crevice of the cake.
• Brown sugar (5 tablespoons, for glaze): Caramel backbone of the glaze.
• Granulated sugar (5 tablespoons, for glaze): For additional sweetness and glossy texture.
• Confectioners sugar (5 tablespoons): Thickens and sets the glaze perfectly atop the cake.

How to Make Southern Sweet Potato Pound Cake (Pecan Praline Glaze)

Step 1: Prep Your Sweet Potatoes

Start by cooking your sweet potatoes until they’re fork-tender. Once cooled just enough to handle, peel and mash them thoroughly. This step sets the scene with pure sweet potato flavor—make sure there are no lumps! You can even roast the sweet potatoes for a deeper, caramelized flavor if you’re feeling extra.

Step 2: Cream Butter and Sugars

In a large bowl, use a hand mixer on medium speed to cream the butter, granulated sugar, and light brown sugar together for a good 5 minutes. This step injects air for a soft, fluffy crumb while blending the deep notes of brown sugar right into the butter. The texture should look pale and pillowy—totally worth the time.

Step 3: Add Eggs and Sweet Potatoes

Add the eggs one at a time, mixing after each addition so your batter stays smooth. Next comes your perfectly mashed sweet potatoes, giving the batter a gorgeous orange hue and unparalleled richness. Stir in the evaporated milk and vanilla extract, blending just until everything comes together.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together flour, orange zest, baking powder, baking soda, kosher salt, cinnamon, nutmeg, and ginger. This little spice family creates the signature warmth Southern Sweet Potato Pound Cake (Pecan Praline Glaze) is known for, while the zest lifts everything with a fresh hint of citrus.

Step 5: Combine Wet and Dry Ingredients

Add your flour mixture to the wet batter, one cup at a time, just until blended. Don’t overmix—just enough for the dry streaks to disappear. Pour your finished batter into a well-greased Bundt pan, smoothing out the top for even baking.

Step 6: Bake to Perfection

Place the pan in the center of your 300°F oven and bake for about 1 hour and 40 minutes. A toothpick inserted near the center should come out clean, or with just a crumb or two for moistness. Let the cake cool in the pan for at least 10-15 minutes before confidently flipping it onto a wire rack.

Step 7: Toast the Pecans

While your cake is cooling, toast chopped pecans in a dry skillet over medium heat until they’re fragrant and golden. This unlocks their flavor and preps them for praline greatness.

Step 8: Make the Pecan Praline Glaze

Melt butter in a medium saucepan over medium heat, then stir in brown sugar, granulated sugar, salt, vanilla extract, and evaporated milk. Bring it to a gentle boil, stirring constantly, and let it bubble for exactly one minute. Pull off the heat, quickly stir in confectioners sugar for thickness, and then fold in your toasty pecans. Pour the warm glaze slowly over the slightly cooled cake so it drizzles down every ridge.

How to Serve Southern Sweet Potato Pound Cake (Pecan Praline Glaze)

Garnishes

Consider crowning each slice with a dollop of whipped cream or a light dusting of powdered sugar for some elegant flair. If you have extra toasted pecans from making the glaze, sprinkle them on top too—it amplifies the nutty crunch and makes the cake look downright irresistible.

Side Dishes

The cozy, sweet profile of the cake goes beautifully with sides like vanilla ice cream, homemade apple compote, or even a simple fruit salad. For brunch or afternoon tea, pair it with a mug of spiced chai or strong coffee to balance the sweetness.

Creative Ways to Present

You can elevate Southern Sweet Potato Pound Cake (Pecan Praline Glaze) by slicing it into cubes for a glorious trifle layered with whipped cream and caramel, or serve mini Bundt versions for festive single servings at parties. Even just a thick slice packed as a lunchbox treat turns any day into a celebration.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. The moisture from the sweet potatoes keeps it incredibly soft, and the flavors deepen with a little rest.

Freezing

You can freeze Southern Sweet Potato Pound Cake (Pecan Praline Glaze) with or without the glaze. Wrap individual slices or the whole cake in plastic wrap, then aluminum foil, and freeze for up to three months. Defrost overnight on the counter and add fresh glaze if desired for that just-baked finish.

Reheating

If you like your pound cake slightly warm, microwave a slice for 10-15 seconds to revive that fresh-from-the-oven softness. Warm slices taste especially dreamy with a scoop of vanilla ice cream or a spoonful of glaze!

FAQs

Can I use canned sweet potatoes instead of fresh?

Absolutely! Just be sure to drain and mash them thoroughly, and leave out any added syrup or sugar so the cake doesn’t become too sweet. Freshly roasted sweet potatoes have a slightly deeper flavor, but canned works in a pinch.

How do I keep my pound cake from sticking to the Bundt pan?

Generously grease every nook and cranny of your pan with butter or baking spray, and consider dusting with a little flour. Let the cake cool a bit before flipping—patience is the secret to the perfect release!

Can I make this recipe gluten-free?

You can substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Be sure it contains xanthan gum or a similar binder for the best results. The texture may be slightly softer, but the flavor will still shine.

What if I don’t have evaporated milk?

Whole milk or half-and-half can be used instead of evaporated milk, but keep in mind the creaminess might be a bit lighter. Evaporated milk gives the cake and glaze a distinctive richness that’s key to the Southern Sweet Potato Pound Cake (Pecan Praline Glaze) experience.

Can I make the cake ahead and glaze later?

Certainly! The pound cake itself can be baked a day or two ahead and kept tightly wrapped. For the freshest pecan praline experience, whip up and pour the glaze just before serving.

Final Thoughts

If you’re looking for a show-stopping dessert that feels like a warm memory in every bite, Southern Sweet Potato Pound Cake (Pecan Praline Glaze) is an absolute must-bake. Invite your friends, make a pot of coffee, and let this cake be the heart of your next gathering—you’ll be sharing stories and seconds in no time.

Print