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