Billie’s Southern Sweet Potato Cake

Name: Billie's Southern Sweet Potato Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 20 servings.
Ingredients: 4 large Nellie’s Free Range 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

I made sweet potato cakes 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

Ingredients

4 large Nellie’s Free Range 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.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. 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.

Nutrition Facts

1 piece: 519 calories, 36g fat (8g saturated fat), 67mg cholesterol, 276mg sodium, 47g carbohydrate (32g sugars, 1g fiber), 5g protein.

Originally published as Billie's Southern Sweet Potato Cake in Taste of Home February/March 2014

Reviews

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Average Rating:

Tahirah

Oct 14, 2018

Cake was quite oily. I used 2 cups of vegetable oil and not canola oil, perhaps that's why. If you use vegetable oil, i recommend using 1.5 or 1-3/4 c. of oil. Other wise, it was good and not too sweet.
Cynthia

Apr 23, 2018

WOW...I officially have a new favorite cake. This is amazing. I had some sweet potatoes to use up and thought about roasting them, but decided to do a search on the internet first and am I sure glad I did. I am a baker, but not much of a sweet eater, but will definitely be devouring this cake. It is so moist and delicious. Thank you so much for sharing the recipe. Does Billie have a blog or other recipes? I would love to see what other fabulous recipes she has.
suefalk

Nov 19, 2017

Moist and delicious! Reminds me of Carrot Cake. Freezes well (frosting and all) and defrosts in less than an hour!
Maggie

Apr 24, 2017

Moist and tasty
Nichaphat

Apr 23, 2014

I only added cup and a half of sugar for the cake and it was perfect. My husband really liked it.
CatMurphy

Mar 23, 2014

A delicious moist cake with just the right amount of spice. Tastes even better the next day!
gucci65

Feb 27, 2014

Made this cake for a family friend. He went crazy over it !!!!!!
pastiepie

Jan 25, 2014

We both really enjoyed this cake. Thanks for the recipe.