Baking & DessertBreakfast

By Marcus Samuelsson | December 26, 2013

Sweet Potato Pound Cake

Servings: 10-inch cake
Cook Time: 60-75 min


  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 8 ounces butter, room temp
  • 1 cup sugar
  • 4 large eggs
  • 2 cups mashed cooked sweet potato


1. In a medium bowl, combine flour, baking soda, baking powder, nutmeg, salt, ginger, and cinnamon, and whisk well.

2. In a small bowl, combine the milk and vanilla.

3. In a large bowl, beat the butter and sugars until fluffy, then add eggs one at a time. Add the sweet potato.

4. At this point, it may look curdled, but that's O.K. Combine half of the flour mixture with the butter-sugar mixture, then add in half the milk mixture, beating continuously on low.

5. Add the remaining flour and milk mixtures.

6. Bake at 350 F for 60-75 min until the center is cooked through.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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