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Billie's Southern Sweet Potato Cake

 Billie's Southern Sweet Potato Cake
I made this cake for my kids when they were younger and they told me in their little voices, "Mommy, you're the best baker." Little did they know that was Mommy's first attempt at homemade cake! —Billie Williams-Henderson, Bowie, Maryland
20 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 2 cups canola oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 cups shredded peeled sweet potatoes (about 2 medium)
  • 1 cup finely chopped walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Directions

  • Preheat oven to 350°. Grease a 13x9-in. baking pan.
  • In a large bowl, beat eggs, sugar, oil and vanilla until well
  • blended. In another bowl, whisk flour, baking soda, spices and salt;
  • gradually beat into egg mixture. Stir in sweet potatoes and walnuts.

2 of 2

Billie's Southern Sweet Potato Cake (continued)

Directions (continued)

  • Transfer to prepared pan. Bake 40-45 minutes or until a toothpick
  • inserted in center comes out clean. Cool completely in pan on a wire
  • rack.
  • In a small bowl, beat cream cheese, butter and vanilla until blended.
  • Gradually beat in confectioners’ sugar until smooth. Spread over
  • cooled cake. Refrigerate leftovers. Yield: 20 servings.
Nutritional Facts: 1 piece equals 519 calories, 36 g fat (8 g saturated fat), 67 mg cholesterol, 276 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.