Read reviews (5)
Rate recipe
Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.—Kathy Theriot, St. Martinville, Louisiana
Nutritional Facts 1 serving (1 piece) equals 337 calories, 10 g fat (2 g saturated fat), 21 mg cholesterol, 384 mg sodium, 59 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Sweet Potato Cake in Taste of Home December/January 1996, p9
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Dec. 17, 2012 by drigotechbras
I made this cake today, it turned out realy good... I loved it.
Reviewed on Jan. 14, 2012 by JenfromFlag
My family is not overly thrilled with just eating sweet potatoes so I try and get creative with sneaking them in. This is the perfect recipe for just that. This cake that I used as a bread with dinner and side dish with breakfast the next morning was a huge hit. I didn't end up using the powerdered sugar and didn't feel like it needed it. The cake is very moist and has great flavor. I will be making this again soon.
Reviewed on Nov. 27, 2010 by PTuttle
I made this yesterday with some leftover sweet potatoes from Thanksgiving dinner. They were just sliced and baked with brown sugar and butter. I mashed them up and it worked out great. I love the texture of this cake -- nice and dense. I added a few more raisins than the recipe called for because I wanted to use up the box, so it probably had a little more fruit in it than the original recipe. I also substituted walnuts for pecans (because I have a ton of them in my freezer from last fall), and I used 2/3 of a cup of light brown sugar and 2/3 of white sugar. Finally, I substituted 1 1/2 tsp. of a spice blend from Penzey's spices, called cake spice, for the cinnamon and ginger. It is especially good in coffee cakes.
Reviewed on Sep. 24, 2010 by hannahhassler
This TOTALLY AWESOME! Have it every fall.
Reviewed on Feb. 01, 2010 by hannahhassler
The best cake ever!!!!!!!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013