Sweet Potato Cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes

This is a great way of using up leftover sweet potatoes. It goes well with whipped cream or vanilla ice cream.

55 people made this

IngredientsServes: 14 - 16

  • 350g caster sugar or to taste
  • 175ml vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 515g cooked, mashed sweet potatoes
  • 250g plain flour
  • 3 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 125ml beer

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat the oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized baking dish.
  2. Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes.
  3. Combine the flour, baking powder, bicarbonate of soda, salt and cinnamon in a separate bowl; stir into the batter 250ml at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared dish.
  4. Bake for 35 minutes in the preheated oven or until a knife inserted into the centre of the cake comes out clean. Cool completely before frosting or serving.

Cook's note

You could also use this recipe to make cupcakes or muffins. Simple adjust the baking time accordingly.

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Reviews & ratingsAverage global rating:(53)

Reviews in English (45)

by Theresa Peters

FABULOUS! Moist and delicious! I upped the healthiness by using 25% bean flour (the rest I used 60% w/w), cutting the sugar in half and using unsweetened orange juice instead of beer.....-29 May 2010

by Snacky Liz

This turned out great! I didn't have that many sweet potatoes left over, so I halved the recipe and made it into cupcakes - these only take about 16 minutes to bake, depending on how gooey your batter is. Also, I added a lot more cinnamon - yum!-29 Nov 2008

by 1SassyMassey

This was a great recipe and just in time for the holiday leftovers. It also freezes well. A hit with the entire family.-26 Aug 2008

Recipe Summary

  • 1 1/2 cups firmly packed dark brown sugar
  • 1/3 cup unsalted butter, softened, plus more for pan
  • 2 large eggs
  • 1 cup cooked sweet potato
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 3/4 cup milk
  • 1/3 cup bourbon or apple juice
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon salt
  • Nonstick cooking spray with flour
  • 3 tablespoons chopped pecans
  • Bourbon Syrup

Preheat oven to 325 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter.

Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.

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Made this for the family and they loved it. I used a 16oz can pumpkin, increased the cinnamon to 3-1/2 tsp and ginger to 2-1/2 tsp. Also added 1/8 tsp cloves and 1/4 tsp freshly grated nutmeg and ground allspice. Made all of the icing. A big hit.

Don't waste your time. This cake was super dry!

This is a very good cake. It's not as good as I thought it would be, based on all the wonderful reviews. It's good, and the icing is nice, but it's not extraordinary by any means. I upped the spices and added cloves and nutmeg. My nearly five-year old declared it "super yummy," so all in all I can't complain. Just not "wowed."

I made this tonight for my husband who is vegan. I replaced the eggs with egg replacer (go figure) and for the frosting I used almond milk and earth balance vegan spread in place of the whipping cream and butter. It was amazing!! My husband ate 5 pieces (seriously. but it was his birthday)and my in-laws had two pieces each. I have a feeling some might be sneaking downstairs in the middle of the night to have a bit more (me). I didn't miss the original ingredients at all!

This cake was absoutly the biggest hit I've ever got. I took it too my father's birthday party and now everyone wants me to bring it to theirs. I was a little worried I wouldn't have enough icing, but turned out I still had some left! I do recommend not letting the icing sit in the bowl for too long. it set's up really fast! Over all, best cake I've made :)

Without the icing, this is a moist, tender, not-too-sweet cake that's perfect for an afternoon snack with a cup of tea. With the icing, it is over-the-top decadent. The icing was fabulous, but so rich that it actually made me feel slightly ill after I ate a whole piece. Consume sparingly.

I made this 3 years ago, and it's now a tradition. My family requests it. Very easy, moist - delicious every time. That icing is incredible. I have made as cupcakes and as a rectangle cake, but the best presentation by far is the bundt per the recipe, we display it on a beautiful cake stand with icing dripping everywhere. Perfect for brunch. It seems to taste even better the day after it's made too.

VERY Good! I used a Beauregard sweet potato (a really pretty yellow variety), brown sugar, and part wheat flour, part AP. Instead of making the icing, I roasted bananas with more spices, brown sugar, and oil and made a "Bananas Foster" topping. I gave it to several of my coworkers to sample and they raved! YAY! I usually hate the people who review a recipe and change it too much but I really loved my version. :) I will definitely make this again and maybe even modify it again!

So sad! I made this or thanksgiving. We tossed it in the trash. I followed the recommendation to add rum and the cut oil with apple sauce. The icing is great though I used only 3/4 cup powder sugar. will try o think of another cak o use it on.

This recipe has been a long time family favorite - since it came out in 2000. Our daughter was recently diagnosed gluten sensitive and this was the one recipe she requested that I modify to become GF. With Thanksgiving coming and bringing her home with it - I gave it a try tonight. I subbed equal parts of Four Bean Flour Mix from Bette Hagman's Gluten Free Gourmet Bakes Bread book (garfava, sorghum, cornstarch & tapioca flours), added 2 teaspoons of Xanthan Gum, doubled the cinnamon, ginger, vanilla and added 3/4 teaspoon salt. *GF recipes often require more spices to cover the stronger flavours of the flours used* I baked them in muffin pans, and mini bundt pans - just as I used to do with all purpose flour. Baked up beautifully. My daughter is ecstatic.

finally a decent yam recipe. i also used olive oil as the veggy oil. it was easy and came out enormous and high. had to give away the recipe to the entire office.

This is one of my favorite bundt cake recipes! Instead of yams, I used Japanese sweet potatoes (it's sweeter and has more flavors) and came out really moist and yummy! Since Japanese sweet potatoes are sweeter than yams, I only added 1&1/2 sugar and it was sweet enough. Also adding roasted black sesame seeds made it more flavorful.

I have made this twice now chose this because I am not very experienced. It got rave reviews both times! I appreciated suggestions to up the spices: Doubled ginger and cinnamon, and added 1/2 tsp each allspice and ground cloves. For a more festive looking cake, after the brown sugar icing set on the cake, I added thin zigzag stripes of white icing.

Very, very easy. Light and tender crumb. I used light olive oil, and I baked my sweet potatoes (rather than nuking them). The recipe makes a boatload of icing. This would be a great alternative to pumpkin pie at Thanksgiving.

This wonderful cake has become a family tradition. Always a huge hit. It can easily be made ahead, as it stays moist and flavorful for days. The frosting tastes like maple and is very sweet. If it cools too much, it can be warmed slightly in the microwave, but should be poured on when it is as stiff as possible to pour.

Made this cake as per recipe. But added 2 tsp. maple extract to frosting. my favorite flavor. Took it to camp to share with 11 people. None came home. guess they liked it.

This was the big hit at Thanksgiving this year! Everyone was pleasantly surprised to have something besides pie . that said, the treat was something that may be better suited for breakfast (without all the frosting). The frosting is what makes it a great dessert! It's great the next day too!

Excellent. I made it the week before thanksgiving to check it out. Though it was great, and got great reviews from guests, I found it very similar to pumpkin pie. I don't like pumpkin pie, so I made it with lots of folks to test it out. the cake was fine, but the icing made it great. So: cake: 2 forks. icing: 4+ forks.

I made this in a spring form pan and it turned out beautifully. There was plenty of icing so that when I poured it on, the entire cake was covered with a thin glaze. Visually appealing as well!

Very good, much lighter than I thought, it felt heavy when picked up. Didn't use all of the icing, would probably make 1/2 next time. Cake could probably also be made with pumpkin or other squash. Delish!

Great cake! Very moist and it is the consensus that this would be a great dessert to serve at Thanksgiving. lighter than traditional desserts but still quite tasty. As was suggested by previous reviewers, I doubled the cinnamon and ginger and added a dash of both ground cloves and nutmeg. I feel it would have been a little bland without it. The icing is incredible!

This cake was very easy to make and absolutely delicious. The frosting is so good that I nearly ate all of it before putting it on the cake!

This was a pretty easy cake to put together, which is the main reason it got such a high rating from me. I have to admit that I read the other reviews before I started baking. I did up the amount of spices, by at least a third. Also, I happened to have a single yam and some leftover candied yams, so I combined them. I think the leftovers added to the flavor of the cake. Also, I used half Splenda and half sugar I also used a cup of applesauce instead of a cup of oil. Finally, I used two cups of white flour and the remainder was wheat flour. I've been trying to eat healthier (yeah, right) and these subsitutions worked beautifully. The cake wasn't overly sweet, but my husband said that the icing was a perfect compliment. I'm not a baker-type, so I was estatic over how well the cake turned out.

I made this recipe exactly as written and it was fantastic! I used Muscovado dark brown sugar for the icing. It was just a little darker and richer than regular dark brown sugar. I considered adding a bit of rum to the icing, but didn't. I may try it next time.

The actual cake itself was fine (with added spices). Could just as well have been a carrot or a pumpkin spice cake. However, the frosting was delicious and really made it. If I were to make again, this might benefit from some orange peel in the cake and in the frosting for greater depth.

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Recipe Summary

  • 1 (15.25-oz.) pkg. butter pecan cake mix (such as Betty Crocker Super Moist)
  • ¾ cup salted butter, melted (6 oz.), divided
  • 2 large eggs, divided
  • 1 (15-oz.) can sweet potato puree (such as Farmer&rsquos Market Organic)
  • 1 (8-oz.) pkg. cream cheese, softened
  • ½ cup light brown sugar
  • ¼ teaspoon kosher salt
  • ½ cup coarse graham cracker crumbs (from 1 sleeve)
  • ½ cup uncooked quick-cooking oats
  • ½ cup chopped pecans
  • ½ cup white chocolate chips

Preheat oven to 350°F. Lightly coat a 13- x 9- glass baking dish with cooking spray. Line baking dish with parchment paper, leaving 3 inches of overhang on each side to use as &ldquohandles&rdquo later. Lightly spray parchment with cooking spray.

Stir together cake mix, 1/2 cup of the melted butter, and 1 of the eggs in a medium bowl until a firm but smooth dough is formed (it will be cookie dough consistency). Press mixture in an even layer into bottom of prepared baking dish. Whisk together sweet potato puree, cream cheese, light brown sugar, salt, and remaining egg in a large bowl until smooth. Pour sweet potato mixture over dough mixture. Bake in preheated oven until just set, about 30 minutes.

Meanwhile, stir together graham cracker crumbs, oats, pecans, white chocolate chips, and remaining 1/4 cup melted butter in a medium bowl. Sprinkle mixture over baked sweet potato cake. Place back in oven, and bake until nuts and oats are toasted, about 9 minutes. Remove from oven, and let cool to room temperature on a wire rack, about 2 hours. Chill 1 hour, or up to overnight.

Using parchment &ldquohandles&rdquo, lift cake out of baking dish and place on cutting board. Cut into 20 squares to serve.

Rum-Glazed Sweet Potato Cakes Recipe

This sweet potato cake recipe is the ideal fall entertaining dessert. Whether you&rsquore hosting Thanksgiving, Christmas, or a fall potluck, this mini sweet potato dessert is made to feed a crowd. This mini Bundt cake recipe features pureed sweet potatoes, raisins, rum, and toasted pecans for a perfect pick-up treat. Instead of standing at the dessert table cutting cake all night, these mini cakes are so easy for guests to serve themselves. And with a yield of three dozen, this little cake recipe will feed even the biggest guest list. Warm spices like cinnamon and nutmeg paired with pureed roasted sweet potatoes and rich buttermilk stuff this sweet potato cake recipe full of fall comfort. Rum-soaked raisins go in the cake batter, and the reserved rum is mixed with reduced brown sugar, butter, and whipping cream for a rich glaze that tops each sweet potato cake. Not only will these mini sweet potato cakes taste amazing, they&rsquoll offer beautiful presentation and simple serving.


Poke a few holes in sweet potatoes, then wrap in foil. Bake for 45 minutes to 1 hour until soft. Once complete, unwrap them and place in the fridge/freezer to quickly cool down to at least room temperature. Once cool remove the potato skins and discard. Place the flesh in a bowl and mash gently.

Slice the salmon filet into 2 pieces, one should be about 25% of the whole piece and the other 75%. For the 75% portion, finely chop and mince the salmon using the sharp knife. Chop until it's sticky. For the remaining 25%, chop it into small chunks about 1/4-inch in size.

Add the salmon to the bowl with the mashed sweet potatoes, along with the remaining ingredients (except the oil). Mix well. If the mixture is too wet and not firm enough to stick together, add tablespoons of chickpea panko until it gets firm.

Scoop out oversized golf ball size balls of the mixture, roll into balls and then gently flatten to create patties. Repeat. For best results, let the patties rest in the fridge for about 20 minutes to firm up.

Set a nonstick skillet on medium heat. Once hot, add avocado oil and then add the individual patties and cook on each side for 2-3 minutes each, then place on a cooling rack once finished.

Sweet Potato Cake

This moist rum-raisin cake showcases the rich, butterscotch-y flavor of brown rice syrup. If you want extra sauce for drizzling atop each individual serving (who doesn't?), double the glaze.


  • 1/2 cup (113g) dark rum
  • 1 cup (170g) raisins, packed
  • 1 cup (241g) mashed baked sweet potato*
  • 3 large eggs, at room temperature
  • 1 cup (248g) brown rice syrup or sorghum syrup
  • 1/2 cup (99g) palm, date, or coconut sugar or light brown sugar
  • 1/2 cup (99g) vegetable oil
  • 1/4 cup (57g) buttermilk or plain yogurt, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (113g) King Arthur White Whole Wheat Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/4 cup (60g) brown rice syrup or sorghum syrup
  • 2 tablespoons (28g) butter
  • 2 tablespoons (28g) heavy cream
  • remaining rum, from soaking raisins


To make the cake: Pour the rum over the raisins, cover, and set aside for at least 1 hour and as long as overnight.

In a large bowl, stir together the mashed sweet potato, eggs, brown rice syrup, sugar of your choice, oil, buttermilk (or yogurt), and vanilla until well blended. Drain the raisins and put 1/4 cup of the rum into the batter reserve the rest for the glaze.

In a separate bowl, whisk together the flours, baking powder, baking soda, salt, and spices.

Add the dry ingredients to the wet and mix thoroughly, scraping the sides and bottom of the bowl. Add the drained raisins and mix to combine.

Grease and flour a 10-Cup Bundt pan (or 12 mini-Bundt wells, or silicone molds). Pour the batter into the prepared pan and bake for 50 to 55 minutes (30 to 35 for mini-cakes), until the top springs back when lightly touched and the edges just begin to pull away from the sides of the pan.

To make the glaze: Combine all of the ingredients in a small saucepan and bring to a boil. Remove from the heat.

Remove the cake from the oven and upend the pan onto a cooling rack. The cake should release easily remove the pan and brush with the glaze immediately. Continue brushing until all of the glaze is used. Cool the cake for 1 hour before slicing.

Store any leftover cake, tightly wrapped in plastic, at room temperature for several days freeze for longer storage.

What do I need to make Sweet Potato Cakes?

1. Food processor – this machine takes the hassle out of trying to grate potatoes on a box grater. If you have arthritis or joint issues like I do, this is a big help.

2. Scoop – this is one of the most used pieces of equipment in my kitchen. I use it for everything from portioning out veggie cakes to muffins to cookies to scones, etc.

3. Parchment paper – I always line my baking sheets with parchment and if you want to freeze these on a sheet pan, you’ll need this!

4. Sheet pans – speaking of sheet pans, don’t waste your money on those flimsy ones. Get commercial sheet pans. They will hold up forever and will not warp in a hot oven.

How to Make this Sweet Potato Cake

To make this Sweet Potato Cake, I modified my Pumpkin Spice Latte Cake recipe and used canned sweet potato puree, instead of pumpkin. You could certainly make your own puree with some mashed up cooked sweet potatoes if you prefer.

I paired the cake with homemade marshmallow fluff as frosting to keep it similar to the traditional Thanksgiving dish.

Unfortunately, I did not make nearly enough marshmallow fluff. While this cake looks pretty and perfect, I can assure you things aren’t always what they seem. There are no rosettes on the back of it (lol). I knew I would run out, so I did what I could and covered the critical areas (read: I was too lazy to make more fluff). The recipe has been adjusted to make the correct amounts.

I am happy to report that there were no issues with my kitchen torch this time. That’s twice in a row now that I’ve managed not to burn myself or set myself on fire. Rest assured though, I’m always nervous when I go to use it.

This Sweet Potato Cake is moist and delicious. The cake itself has a comforting Fall spice flavour, reminiscent of pumpkin, but not quite. The cake is not super sweet, so it pairs really well with the sweet but light as air marshmallow frosting.

If you love Pumpkin Cake I think you’ll love this one too. I hope you enjoy my tribute to this wacky Thanksgiving side dish!

Watch the video: Μπιφτέκια αφράτα με λεμονάτες πατάτες στο φούρνο της Αργυρώς. Αργυρώ Μπαρμπαρίγου (August 2022).