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

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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
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 8-10 servings


  • 1-1/3 cups sugar
  • 1 cup cold mashed sweet potatoes (without added milk or butter)
  • 1/3 cup shortening
  • 1/3 cup water
  • 1 egg
  • 1-2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 2/3 cup raisins
  • 1/3 cup chopped pecans
  • Confectioners' sugar

Nutritional Facts

1 piece: 337 calories, 10g fat (2g saturated fat), 21mg cholesterol, 384mg sodium, 59g carbohydrate (36g sugars, 2g fiber), 4g protein.


  1. In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan.
  2. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 8-10 servings.
Editor's Note: An 11-in. x 7-in. x 2-in. baking pan can be used instead of a tube pan; bake for 30-35 minutes.
Originally published as Sweet Potato Cake in Taste of Home December/January 1996, p9

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drigotechbras User ID: 6994971 7239
Reviewed Dec. 17, 2012

"I made this cake today, it turned out realy good... I loved it."

JenfromFlag User ID: 2604063 6326
Reviewed Jan. 14, 2012

"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."

PTuttle User ID: 3628184 16880
Reviewed Nov. 27, 2010

"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."

hannahhassler User ID: 2159881 200285
Reviewed Sep. 24, 2010

"This TOTALLY AWESOME! Have it every fall."

hannahhassler User ID: 2159881 8308
Reviewed Feb. 1, 2010

"The best cake ever!!!!!!!"

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