Recipe courtesy of Jackie Riley

Sweet Potato Pound Cake with Molasses Cream

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  • Level: Easy
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2 1/2 cups sweet potato

8 ounces butter

1 cup granulated sugar

1 cup brown sugar

2 oranges, zested

4 eggs

3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg


1/2 cup roasted and lightly salted peanuts or cashews

1 1/2 tablespoons maple syrup

1/4 teaspoons ground cinnamon

1/4 teaspoons ground ginger


16 ounces heavy cream

1 tablespoon powdered sugar

3 tablespoons molasses


  1. Combine nut mixture and set aside.
  2. Roast sweet potatoes in 375 degree oven for 1 1/2 hours, or until a knife can entirely pierce the potato. When potatoes have cooled slightly, mash with a fork and set aside. Grease mini loaf pans and set aside. Cream butter and sugars together until light. Scrape bowl often. Add orange zest, then eggs one at a time. Again, scrape bowl often. In another bowl, combine dry ingredients and mix well. Alternate the dry and wet ingredients with the mashed sweet potato in 3 parts starting with the dry. Mix until batter is well combined, but do not over mix. Spoon batter into loaf pans and sprinkle the spiced nuts over the top of each loaf. Gently fold in nuts, leaving some exposed. Bake at 350 degrees for about 40 minutes. For the Molasses Cream: Whip cream 50 percent, add powdered sugar and molasses. Continue whipping until fully whipped. ASSEMBLING DESSERT: Slice pound cake and place on plate. With a wet spoon gently scoop whipped cream and place along side of pound cake. Enjoy.