Description
Indulge in Grandma’s Famous Sweet Potato Butter Cake, a delightful dessert that marries the warmth of sweet potatoes with a rich butter glaze. This classic recipe evokes nostalgia and is sure to impress at any gathering, from holiday feasts to casual get-togethers. Its moist texture and spiced flavor create a comforting experience that brings the essence of home right to your table. Easy enough for beginner bakers yet impressive enough for seasoned chefs, this cake is versatile and perfect for any occasion.
Ingredients
Scale
- 2 cups mashed cooked sweet potatoes
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ cup whole milk
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- ½ cup water
Instructions
- Preheat your oven to 350°F (175°C) and prepare your Bundt pan or baking dish by greasing and flouring it.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla.
- Blend in the mashed sweet potatoes until smooth.
- In another bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet mixture alternately with whole milk; mix until just combined.
- Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
- For the glaze, melt butter with sugar and water in a saucepan over medium heat until boiling; stir in vanilla.
- Poke holes in the warm cake and pour the glaze over it to absorb.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg