Sweet Potato Sheet Cake

Juli Carvi 0

"Developed this recipe when we had too many leftover baked sweet potatoes."
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1 h 15 m servings 593 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 593 kcal
  • 30%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 96.8g
  • 31%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and lightly flour 2 sheet cake pans.
  2. Mix flour, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.
  3. Beat sugar and sweet potatoes in a bowl using an electric mixer until smooth and creamy. Add eggs, oil, and orange juice; beat until well combined.
  4. Pour flour mixture into potato mixture and beat for 4 minutes, scraping down the sides of the bowl twice. Pour batter into prepared sheet cake pans.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes.


  • Cook's Note:
  • This cake is sweet enough not to ice, but is delicious with cream cheese icing. I've added crumbled bacon to this recipe, too, for a funky bacony twist.