Sweet Potato-Chocolate Pound Cake

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.

Sweet Potato-Chocolate Pound Cake
Photo: Carson Downing
Hands On Time:
35 mins
Total Time:
2 hrs


  • 1 10-12 ounce sweet potato, scrubbed

  • 8 ounce semisweet or bittersweet chocolate, chopped

  • 3 cup all-purpose flour

  • 2 teaspoon pumpkin pie spice

  • 1 ½ teaspoon baking powder

  • 1 ½ teaspoon salt

  • 1 cup butter, softened

  • 2 cup sugar

  • 5 eggs

  • 1 cup sour cream

  • 1 tablespoon vanilla

  • cup heavy cream

  • Flaky sea salt


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

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

447 Calories
23g Fat
56g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 447
% Daily Value *
Total Fat 23g 29%
Saturated Fat 14g 70%
Cholesterol 110mg 37%
Sodium 376mg 16%
Total Carbohydrate 56g 20%
Total Sugars 27g
Protein 6g
Vitamin C 0.5mg 3%
Calcium 70mg 5%
Iron 2mg 11%
Potassium 173mg 4%
Fatty acids, total trans 1g
Folate, total 51.7mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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