Holiday Left-Over Sweet Potato Cake Recipe -
Holiday Left-Over Sweet Potato Cake Recipe
  • READY IN 55 mins

Holiday Left-Over Sweet Potato Cake

Recipe by  

"This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
  2. Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
  3. Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.
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Reviews More Reviews

Jun 01, 2010

FABULOUS! Moist and delicious! I upped the healthiness by using 25% bean flour (the rest I used 60% w/w), cutting the sugar in half and using unsweetened orange juice instead of beer.....

Nov 29, 2008

This turned out great! I didn't have that many sweet potatoes left over, so I halved the recipe and made it into cupcakes - these only take about 16 minutes to bake, depending on how gooey your batter is. Also, I added a lot more cinnamon - yum!

Aug 26, 2008

This was a great recipe and just in time for the holiday leftovers. It also freezes well. A hit with the entire family.

Jan 11, 2011

Do it with carrots! I had some leftover carrots that I needed to use up, and so I cooked and mashed them and used them in place of the sweet potatoes and it came out so delicious. My kids are already asking for another piece. I did made a few changes- I used only 1 cup white sugar and I had added a 1/2 cup brown sugar to the carrots which made the cake the perfect amount of sweet. I was out of eggs so I substituted mayo (which i have done several times with cakes and it works great) about 4TBSP, I just eyeball it. The beer is completely unnecessary so I omitted it and nothing tasted like it was missing. If your batter needs thinning, milk works great in place of the beer, but I only used a little- not a complete half cup. My carrots had extra moisture and my batter was perfect. No icing necessary, but u could use it if you wanted extra sweetness. A great versatile recipe, thanks!

Oct 10, 2008

Terrific way to use up those sweet potatos after Thanksgiving. Moist and delicious.

Nov 08, 2010

Delicious! Very moist and not too sweet. Will definitely make it again and again. I made a few changes to make it healthier: I substituted whole wheat flour for the all-purpose flour and used olive oil instead of vegetable oil. Loved it!

Nov 23, 2009

Mmmm these are delicious! I made a huge thing of sweet potato casserole the other day and it was way too much to eat so I made this recipe into tasty little cupcakes to share with my class tomorrow :)

Dec 13, 2010

Mouth watering. Super easy to make. Got rave reviews from family & fiends. People are starting to think I can cook. Taste great even without beer.


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 44.8 g
  • 14%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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