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Frosted Sweet Potato Cake Recipe
Frosted Sweet Potato Cake Recipe photo by Taste of Home
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Frosted Sweet Potato Cake Recipe

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Just like my mom, I love to cook. I bake a lot for church dinners and homecomings, and many people have told me how much they like this cake.
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 12-15 servings

Ingredients

  • 1 cup canola oil
  • 2 cups sugar
  • 4 eggs
  • 1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)
  • 1/4 cup hot water
  • 1 teaspoon vanilla extract
  • 2-1/2 cups self-rising flour
  • 1 teaspoon ground cinnamon
  • 1 cup sliced almonds
  • FROSTING:
  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 1 cup evaporated milk
  • 3 egg yolks, lightly beaten
  • 1-1/2 cups flaked coconut
  • 1 cup sliced almonds
  • 1 teaspoon vanilla extract

Nutritional Facts

1 piece: 589 calories, 34g fat (11g saturated fat), 121mg cholesterol, 367mg sodium, 66g carbohydrate (46g sugars, 3g fiber), 8g protein

Directions

  1. In a large bowl, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. Combine flour and cinnamon; gradually add to potato mixture until well blended. Stir in almonds.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  3. For frosting, melt butter in a saucepan; whisk in the brown sugar, milk and egg yolks until smooth. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in coconut, almonds and vanilla. Spread over warm cake. Cool on a wire rack. Yield: 12-15 servings.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup; add all-purpose flour to equals 1 cup. For 1/3 cup of self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup; add all-purpose flour to equals 1/2 cup.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Sweet Potato Cake in Country October/November 1998, p49


Reviews for Frosted Sweet Potato Cake

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
dmmurphy32
Reviewed Dec. 24, 2015

"This is an awesome cake! I made for work and NO ONE could guess it was sweet potato's! Everyone wanted the recipe! Very moist!"

MY REVIEW
princess18
Reviewed Aug. 30, 2009

"Can you use canned sweet potatoes?"

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