Description
A rich, buttery cake infused with mashed sweet potato and warm spices, delivering nostalgic flavor and a moist, tender crumb—perfect for holidays or any cozy gathering.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup brown sugar (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger or all-spice (optional)
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 2/3 cups cooked and mashed sweet potato
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13-inch or 8-inch square baking pan.
- In a bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices.
- In a separate large bowl, cream softened butter with sugars until light and fluffy.
- Beat in eggs one at a time. Stir in mashed sweet potato and vanilla extract.
- Alternately add dry ingredients and milk (or buttermilk), beginning and ending with the dry mix. Stir until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add orange zest for brightness.
- Top with chopped nuts before baking for texture.
- Drizzle a sweet potato or milk glaze once cooled.
- Add cloves or cardamom for a spiced variation.
- Bake in mini loaf pans (25–30 minutes) for individual gifts.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
