Because pound cake batter is so forgiving, Jocelyn says this is a great dessert for a novice baker. With the decadent ganache and flaky salt, no matter who bakes it, it'll look like it came from a pro.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

35 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • Pierce potato several times with a fork. Microwave on high 5 minutes or until tender. Let cool.

  • Halve potato lengthwise. Scrape pulp into a medium bowl. Mash until smooth. Measure 3/4 cup; set aside any remaining for another use. In a small microwave-safe bowl melt 2 ounces chocolate in microwave on high 30 to 45 seconds, stirring once.

  • Preheat oven to 350°F. Grease and flour two 8-inch loaf pans or coat with nonstick spray for baking. In a medium bowl whisk together flour, pumpkin pie spice, baking powder, and salt. In an extra-large bowl beat butter and sugar on medium-high 2 to 3 minutes or until light and fluffy. Add eggs, one at a time, beating after each until combined. Gradually add flour mixture, beating until combined. Beat in sour cream, mashed sweet potato, and vanilla until combined. Remove 3 cups batter to a medium bowl and stir in melted chocolate.

  • Alternately spoon mounds of each cake batter into prepared pans. Using a knife, swirl batters together. Bake about 50 minutes or until a toothpick inserted near centers comes out clean. Let cool in pans on a wire rack 10 minutes. Remove from pans; let cool completely.

  • For ganache: In a small saucepan bring cream just to boiling over medium-high. Remove from heat. Add remaining chopped chocolate. (Do not stir.) Let stand 5 minutes. Stir until smooth. Spoon ganache over cakes. Sprinkle with flaky sea salt. Serves 16.

10-inch Fluted Tube Pan

For one 10-inch fluted tube pan, bake 50 minutes or until toothpick inserted near the center comes out clean.

9-inch Loaf Pans:

For two 9-inch loaf pans, bake 45 minutes or until toothpick inserted near centers comes out clean.

Nutrition Facts

447 calories; fat 23g; cholesterol 110mg; saturated fat 14g; carbohydrates 56g; mono fat 7g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 27g; protein 6g; vitamin a 2278.6IU; vitamin c 0.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 51.7mcg; vitamin b12 0.2mcg; sodium 376mg; potassium 173mg; calcium 70mg; iron 2mg.