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Sweet Potato Cake

 Sweet Potato Cake
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
8-10 ServingsPrep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • 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.
  • 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.

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Sweet Potato Cake (continued)

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.
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.