Description
A warm and spiced Sweet Potato Cake that brings back childhood memories and comfort.
Ingredients
Scale
- 1 cup mashed sweet potatoes (about 1 large sweet potato, roasted and mashed)
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup whole milk
Instructions
- Preheat your oven to 400°F (200°C). Roast and mash the sweet potato until you have 1 cup.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, followed by the vanilla extract; blend well.
- Stir in the mashed sweet potato until smooth.
- In a separate bowl, whisk together the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Pour batter into a greased 9×5 inch loaf pan and bake at 350°F (175°C) for 55-65 minutes.
- Let cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
Store wrapped at room temperature for 2 days or refrigerate for up to a week. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 100mg