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

Ingredients

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