Southern Sweet Potato Pound Cake with Pecan Praline Glaze

Indulge in the ultimate comfort dessert with our Southern Sweet Potato Pound Cake topped with a decadent Pecan Praline Glaze! In this video, we'll guide you through every step of creating this mouthwatering treat that perfectly captures the essence of Southern hospitality.
Ingredients:
Pecan Praline Glaze:
5 tablespoons melted butter
½ cup brown sugar
3/4 cup heavy cream
1 - teaspoon vanilla
1/2 cup powdered sugar
1 cup pecans
Cake:
1 1/2 cup sweet potato (2 medium sized potatoes)
3 1/2 cups all purpose flour
1 teaspoon baking powder
5 eggs
1 cup (2 sticks) butter at room temp
1 cup granulated sugar
3/4 cup brown sugar
1 tablespoon vanilla
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup sour cream
Instructions:
1. Preheat oven to 325 degrees. Wrap sweet potatoes in plastic wrap. Place in a microwave in 5-minute increments until the potatoes are completely soft. Once soft, allow them to cool enough to handle. Cut open and squeeze the cooked sweet potato into a bowl when cool. Measure potatoes to the required amount and set aside.
2. Combine flour, baking powder, salt, cinnamon and nutmeg in a bowl. Mix until fully incorporated and set aside.
2.Combine butter and sugars, mixing on medium until thoroughly combined. Add in eggs one at a time and mix until incorporated.
3. Next add sweet potato , sour cream and vanilla, mix until fully combined.
4. Add dry mixture to the batter a third at a time and rotate buttermilk in between. Mix on medium until flour and buttermilk are fully blended into the batter. Pour the batter into the pan and smooth out.
5. Bake in a 325-degree oven for 60-70 minutes. If the top begins to brown, tent the cake with foil. The cake is ready with a toothpick and comes out clean. Let the cake cool for 15-20 minutes. After that time, place the plate over the top and flip it to release the cake.
6. Add butter, cream, and brown sugar to a saucepan. Cook over medium heat until the mixture comes to a boil. Let the mixture boil for 5-7 minutes, stirring constantly until the mixture thickens. Next, remove from heat, add vanilla and powdered sugar, and mix until smooth.
7. Spoon glaze over the cake, reserving 1/4 for the pecans; pour pecans in the remaining glaze to coat. Spoon pecans on top of the cake and allow the glaze to set. Once set, cut and enjoy.

[@SdotMASSIMO]

Amazing! I'm not a big fan of pecans but i want this cake just like this!

[@TheSweetSpotwithKirkBlouin]

It is delicious even without the pecans!

[@BlessedChild7]

And please if it's not too much to ask, can you consider making a Southern lane cake? I'll love your take on it

[@TheSweetSpotwithKirkBlouin]

I have never made one before, yet I am up for the challenge! Stay tuned.

[@aureliusscipio]

I love me some sweet potato 🥔. Just like you, I'm from the south 😋 and I love ❤️ me some sweet potato.

[@TheSweetSpotwithKirkBlouin]

I could eat it every day!!!!

[@BlessedChild7]

Good to see you again Chef Kirk. And this sweet potato cake looks yummy. I'll go shopping for ingredients when I get well enough and give this a try. I know it will be excellent cos your recipes have never failed. I'll be sure to let you know how this goes

[@TheSweetSpotwithKirkBlouin]

Can’t wait to hear how it comes out!

[@vitsteele-lz2hn]

Hey there

[@TheSweetSpotwithKirkBlouin]

Hi! ✋