Description
A moist and tender sweet potato butter cake filled with warm cinnamon and nutmeg spices, perfect for cozy family gatherings and comforting dessert moments.
Ingredients
2 cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the mashed sweet potatoes until evenly incorporated.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
For a crunchy twist, add chopped pecans or walnuts to the batter.
Try topping with cream cheese frosting or a dusting of powdered sugar for extra flavor.
You can substitute buttermilk with plain yogurt or milk mixed with lemon juice/vinegar (let sit 5 minutes).
Store covered at room temperature up to 3 days or refrigerate up to a week.
Freeze wrapped tightly for up to 3 months; thaw overnight in the fridge before serving.
Use gluten-free flour blend 1:1 to make this recipe gluten-free.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
