Sweet Potato Cake

20
Servings
10m
Prep Time
40-45m
Cook Time
50m
Ready In


"Come the cooler weather I love eating, cooking and baking with sweet potatoes! For this recipe you don't precooked the sweet potatoes just grate them raw and add them in basically the same as you would do for a carrot cake. If you can't have dairy, the cake itself is dairy-free just use your own dairy-free icing recipe"

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (78.2 g)
  • Calories 373.6
  • Total Fat - 26.6 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 41.7 mg
  • Sodium - 201.6 mg
  • Total Carbohydrate - 31.5 g
  • Dietary Fiber - 1 g
  • Sugars - 20.2 g
  • Protein - 3.8 g
  • Calcium - 19.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350°. Grease a 13x9-inch baking pan.

Step 2

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 raw shredded sweet potatoes and walnuts.

Step 3

Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Step 4

Frost as desired. Refrigerate leftovers.

Tips & Variations


No special items needed.

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