Sweet Potato Cake

    55 min

    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.

    59 people made this

    Serves: 14 - 16

    • 350g caster sugar or to taste
    • 175ml vegetable oil
    • 3 eggs
    • 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
    • 125ml beer

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized 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.
    3. 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.
    4. 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.

    Cook's note

    You could also use this recipe to make cupcakes or muffins. Simple adjust the baking time accordingly.

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    Reviews & ratings
    Average global rating:

    Reviews in English (45)


    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.....  -  29 May 2010  (Review from Allrecipes US | Canada)


    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 batter is. Also, I added a lot more cinnamon - yum!  -  29 Nov 2008  (Review from Allrecipes US | Canada)


    This was a great recipe and just in time for the holiday leftovers. It also freezes well. A hit with the entire family.  -  26 Aug 2008  (Review from Allrecipes US | Canada)