Best Holiday Sweet Potato Cake Recipes

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HOLIDAY LEFT-OVER SWEET POTATO CAKE



Holiday Left-Over Sweet Potato Cake image

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.

Provided by MLYIN

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 55m

Yield 15

Number Of Ingredients 11

1 ¾ cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups cooked, mashed sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
½ cup beer

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
  • 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.
  • 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.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 44.8 g, Cholesterol 37.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 318.7 mg, Sugar 25.3 g

HOLIDAY SWEET POTATO CAKE



Holiday Sweet Potato Cake image

I have never made a sweet potato cake before. This cake reminded me a lot of carrot cake, but had a different taste all of it's own. I will definitely make it again. The dried cranberries were delicious in it and made the cake a festive part on the top.

Provided by Kimi Gaines

Categories     Cakes

Time 55m

Number Of Ingredients 18

2 c all-purpose flour
1 c sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon, ground
2 c shredded peeled sweet potato (1 large)
3/4 c canola or vegetable oil
8 oz can of crushed pineapple, undrained
3 eggs
1 tsp vanilla extract
1 c dried cranberries
CREAM CHEESE FROSTING
1/2 c butter, softened
1 pkg 8 ounces of softened cream cheese
3 c powdered sugar
1 tsp vanilla extract
1 c walnuts, chopped coarsley

Steps:

  • 1. Heat oven to 350F. Grease bottom of 2 9 inch round pans or a 13x9 inch pan. Spray lightly with cooking spray.
  • 2. Mix flour, sugar, baking soda, baking powder, salt & cinnamon in large bowl. Add sweet potatoes, oil, vanilla extract,eggs & pineapple with juice. Beat with an electric mixer on medium speed for 2 minutes. Pour into pans.
  • 3. Bake 25-35 for round cakes and 40-45 for 13/9 pan or until toothpick comes out clean. Cool 5 minutes; remove from pans to cooling rack completely, about 1 hr.
  • 4. CREAM CHEESE FROSTING-BEAT ALL INGREDIENTS IN MEDIUM BOWL WITH AN ELECTRIC MIXER ON MEDIUM SPEED UNTIL SMOOTH. SPREAD ON COOL CAKES.

HOLIDAY SWEET POTATO CAKE



Holiday Sweet Potato Cake image

Try a southern specialty you'll find very similar to familiar moist and delicious carrot cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups shredded peeled sweet potato (1 large)
3/4 cup vegetable oil
1 teaspoon vanilla
3 eggs
1 can (8 ounces) crushed pineapple in juice, undrained
3/4 cup sweetened dried cranberries
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
  • In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.
  • Bake 25 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
  • In medium bowl, beat all Cream Cheese Frosting ingredients with electric mixer on medium speed until smooth. Fill layers and frost side and top of cake. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.

Nutrition Facts : Calories 615, Carbohydrate 80 g, Cholesterol 95 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg

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