Sand Candy Sweet Potato Pound Cake

A rich and moist sweet potato pound cake made with Sand Candy sweet potatoes, topped with a nutty brown butter pecan glaze. Perfect for holidays or a comforting dessert.

Ingredients

Cake:
6 large eggs, room temperature
3 cups all purpose flour, sifted
1 ½ cups packed light brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup sweet potato purée
1 cup whole buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Brown Butter Glaze:
1 ½ cups powdered sugar
½ cup (1 stick) unsalted butter
½ cup chopped pecans
3 tablespoons whole milk or heavy cream
½ teaspoon vanilla extract

Instructions

Cake Method:
1. Preheat the oven to 350°F.
2. Generously spray a bundt pan with baking spray, such as Bakers Joy, and then set aside.
3. In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg together. Whisk the dry ingredients well to combine and then set the bowl aside.
4. Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
5. Add in the sweet potato purée and continue beating to fully combine. Add in the eggs, one by one, beating until just combined after each addition.
6. Add in the vanilla extract.
7. Add in the flour mixture a little at a time alternating with the buttermilk. Begin and end with the flour until all of the flour/buttermilk is combined within the cake batter – careful not to over-mix.
8. Empty the cake batter into the prepared bundt pan.
9. Bake the cake for 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes.
11. Invert the cake onto a wire rack to continue cooling.

Brown Butter Glaze Method:
1. While the cake cools, prepare the glaze. In a small saucepan over medium heat, melt the butter. Allow the butter to melt, undisturbed for about 5-6 minutes. The butter should be bubbling as it cooks.
2. The butter will turn golden brown and have a nutty aroma with brown bits on the bottom- watch carefully to avoid burning the milk solids.
3. Once the butter is browned, remove the saucepan from heat and set aside to cool down.
4. In a large bowl, combine the powdered sugar and lightly cooled brown butter together. Stir to combine.
5. Pour in the milk/cream along with the vanilla extract. Stir until smooth.
6. Once the cake has completely cooled, pour brown butter glaze over top and sprinkle with chopped pecans.