Why I ever bought a can of sweet potatoes is a mystery. I bake sweet potatoes every now and then, but I have never had a use for canned sweet potatoes. I saw this can of potatoes and went to the trusty internet in search of something I could bake with it. I found this recipe on cooks.com for sweet potato muffins. I changed it to a sweet potato cake by simply baking it in a bundt pan. Here is the link.
Ben is not a sweets person, but he really liked this cake. He even ate it for breakfast on 2 mornings last week, and he always has cereal. When I make something that Ben eats without being asked to or having a piece served to him, I am pretty excited about it. The cake is moist, the raisins and pecans add nice contrasts, and it is delicious. Enjoy!
Sweet Potato Cake
- 1 1/4 cups sugar
- 1 1/4 cups cooked mashed sweet potatoes or yams, fresh or canned
- 1 stick butter, room temperature
- 2 eggs, room temperature
- 1 1/2 cups flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1 cup milk
- 1/2 cup chopped raisins
- 1/4 cup chopped walnuts or pecans
- Grease and sugar a bundt pan.
- Preheat oven to 400 degrees.
- Beat sugar, sweet potatoes and butter until smooth.
- Add eggs and blend well.
- Sift together flour, baking powder, spices and salt.
- Add alternately with milk to sweet potato mixture, stirring just to blend. Do not overmix.
- Fold in raisins and nuts.
- Pour into prepared pan and bake for 45 minutes, or until firm to the touch, and cake tester comes out clean.