About this recipe:This is a great way of using up leftover sweet potatoes. The cake is moist, sweet and exceptionally moreish. Enjoy thickly sliced for afternoon tea or dessert. It goes well with whipped cream or vanilla ice cream.
Serves: 14 - 16
350g caster sugar or to taste
175ml vegetable oil
1 teaspoon vanilla extract
515g cooked, mashed sweet potatoes
250g plain flour
3 teaspoons baking powder
2 teaspoons bicarbonate of soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized 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, bicarbonate of soda, salt and cinnamon in a separate bowl; stir into the batter 250ml at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared dish.
Bake for 35 minutes in the preheated oven or until a knife inserted into the centre of the cake comes out clean. Cool completely before frosting or serving.
You could also use this recipe to make cupcakes or muffins. Simple adjust the baking time accordingly.