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Chocolate Sweet Potato Cake Recipe

Chocolate Sweet Potato Cake Recipe

This recipe was given to my mother in 1940. Mother had lost all of her recipes, collected during 7 years of marriage, in a house fire, so her friends gave her a recipe party. Each recipe was handwritten, and most merely listed the ingredients with no mention of how to put them together. Among them is this cake, which is one of our family's favorites. -Sally Green, Mobile, Alabama
TOTAL TIME: Prep: 10 min. Bake: 70 min. + cooling YIELD:12-16 servings


  • 2/3 cup butter or margarine, softened
  • 2 cups sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 1 tablespoon baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
  • 1/2 cup milk
  • 2 medium sweet potatoes, peeled, cooked, mashed and cooled
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans
  • 1/2 cup raisins
  • Confectioners' sugar, optional


  • 1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with milk. Stir in sweet potatoes and vanilla; mix well. Add the pecans and raisins. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 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 if desired. Yield: 12-16 servings.

Nutritional Facts

1 slice: 378 calories, 20g fat (6g saturated fat), 75mg cholesterol, 203mg sodium, 47g carbohydrate (30g sugars, 3g fiber), 5g protein.

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