Holiday Left-Over Sweet Potato Cake

Holiday Left-Over Sweet Potato Cake

38
MLYIN 4

"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

55 m servings 302 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 319 mg
  • 13%

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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Directions

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  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.

Reviews

38

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.....

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...

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

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 a...

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

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 ...

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 tomor...

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.

I halved the recipe and made this with 3/4 cup mashed kabocha squash. I used 2 eggs, apple cider instead of beer, half whole wheat flour half all-purpose flour and half olive oil and half canola...