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Sweet Potato Cake

Total Time

Prep: 10 min. Bake: 45 min. + cooling

Makes

10 servings

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

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

  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 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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