Description

This Sweet Potato Cinnamon Cake wraps you in warmth and nostalgia with every bite. Packed with cozy spices and naturally sweet mashed sweet potatoes, it’s perfect for gatherings or anytime you want a comforting homemade dessert.

Ingredients

Scale

2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F (175°C). Boil sweet potatoes until fork-tender, peel, and mash until smooth.
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in mashed sweet potatoes.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add dry mixture to the wet mixture, mixing just until combined. Avoid overmixing.
Pour batter into a greased 9×13-inch or two 9-inch round pans. Add walnuts if desired.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before transferring to a wire rack. Top with powdered sugar or icing if you like.

Notes

For extra flavor, add a teaspoon of vanilla extract to the batter. Cake keeps well in the fridge for up to 5 days or can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 210mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 5g
Cholesterol: 75mg

Keywords: sweet potato cake, cinnamon dessert, fall baking, holiday cake