Description
A nostalgic, moist butter cake infused with real mashed sweet potatoes and warm spices, perfect for cozy gatherings and teatime treats.
Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350 °F (175 °C). Grease and flour a 9×13‑inch baking pan.
- Cream the softened butter and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, scraping down the sides between each addition.
- Stir in the mashed sweet potatoes until evenly combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 10 minutes, then slice and serve warm or at room temperature.
Notes
- Use freshly baked or microwaved sweet potatoes for best texture and flavor.
- Optional additions: ground cloves, ginger, or chopped nuts for variation.
- Add a powdered sugar icing drizzle for extra sweetness.
- Wrap leftovers tightly and store at room temperature for 2 days or refrigerate for up to 5 days.
- Can be frozen for up to 3 months if well wrapped.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
