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–+ servings
delicious sweet potato dessert

Sweet Potato Cake

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixer
  • 1 Large bowl
  • 1 Medium bowl
  • 1 Baking pan (9x13 inch)
  • 1 Spatula
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup Mashed sweet potatoes
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1 cup Vegetable oil
  • 4 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Salt
  • 1/2 cup Chopped pecans

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, mix together the mashed sweet potatoes, vegetable oil, granulated sugar, and brown sugar until well combined.
  • Add the eggs one at a time to the sweet potato mixture, beating well after each addition.
  • Stir in the vanilla extract.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the chopped pecans.
  • Pour the batter into a greased 9x13 inch baking pan.
  • Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For best results, make sure the sweet potatoes are thoroughly mashed and free of lumps before adding them to the batter. If you prefer a more spiced flavor, you can increase the cinnamon and nutmeg amounts slightly. Also, feel free to add a cream cheese frosting on top for extra richness and flavor.
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