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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
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    8-10 servings

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 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Editor's Note: An 11x7x2-in. baking pan can be used instead of a tube pan; bake for 30-35 minutes.
Nutrition Facts
1 piece: 337 calories, 10g fat (2g saturated fat), 21mg cholesterol, 384mg sodium, 59g carbohydrate (36g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • Reba C
    Jun 28, 2018

    It's been years since I had Sweet Potato Bound Cake! This is a great recipe and I thank you! :)

  • drigotechbras
    Dec 17, 2012

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

  • JenfromFlag
    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
    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
    Sep 24, 2010

    This TOTALLY AWESOME! Have it every fall.

  • hannahhassler
    Feb 1, 2010

    The best cake ever!!!!!!!