Sweet Potato Pound Cake with Pecan Caramel Glaze

Make the Pecan Caramel Glaze:

11. In a medium saucepan over medium heat, melt the butter.
12. Stir in the brown sugar and heavy cream. Bring the mixture to a boil, stirring constantly.
13. Let it simmer for 2–3 minutes until slightly thickened.
14. Remove from heat and stir in the chopped pecans, vanilla extract, and a pinch of salt.

Glaze and Serve:

15. Once the cake is completely cooled, spoon the warm glaze slowly over the top of the cake, letting it drip naturally down the sides.
16. Let the glaze set slightly before slicing.
17. Serve and enjoy this rich, buttery dessert—perfect for holidays, potlucks, or cozy evenings in.

Tips:

• For a more intense flavor, roast your sweet potatoes instead of boiling them before mashing.
• The glaze can be doubled if you want a thicker coat or extra to drizzle over individual slices.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.