Sweet potato cake

I don´t even know how we came up with the idea of making a sweet potato cake, even writing that feels a little weird. To satrt off, where we live sweet potato is not that well-known, plus is somewhat hard to get, but somehow we decided on making a cake with it.


Sweet potato, has its origins in America. In mexico we eat it mainly crystallized or as a compote.


Sweet potato cake is really similar to carrot cake, since both are moist and fluffy, plus they both go great with the cream cheese frosting. The recipe calls for some spices (cinnamon, ginger, nutmeg and ground clove) which are all crucial to attain the best of flavors, so please use them!!!

So give this cake a try, you won´t regret it.




For the cake:

  • 4 eggs 
  • 1  1/4 C vegetable oil 
  • 1 C granulated sugar 
  • 1 C brown sugar
  • 2 tsp vanilla
  • 2 medium size sweet potatos 
  • 2 C all purpose flour 
  • 2 tsp baking powder 
  • 2 tsp baking powder 
  • 1/2 tsp salt 
  • 2 tsp ground cinnamon 
  • 1/2 tsp ground ginger 
  • 1/4 tsp ground clove 
  • 1/4 tsp ground nutmeg 
  • 1/2 C pecan nuts, chopped

For the forsting: 

  • 380 gr cream cheese, at room temperature
  • 90 gr butter, at room temperature 
  • 2 C confectioners sugar 
  • 1 tbsp vanilla 
  • 1/4 C whole milk 
  • 1/4 tsp salt 


For the cake: 

  1. Bake the sweet potatos until they´re soft to touch. Take out of the oven, wait for them to cool down, and then take the skin off. Using a fork, mash the sweet potatos.
  2. Sift together flour, baking powder, baking soda, salt and the spices, and set aside.
  3. In a big bowl, beat the eggs, then beat in oil, sugar and vanilla. 
  4. Stir in the mashed sweet potatos, and then slowly stir in the dry ingredients. 
  5. Coat the chopped nuts with some flour and stir them in too. Pour the batter in a previously greased cake pan.
  6. Bake at 350°F for about 50 min. or until, when uding a wooden stick, this comes out clean.

For the frosting: 

  1. In a bowl, cream together butter and cream cheese until soft, for about 3 min. Then add in vanilla and milk. 
  2. Add, slowly, the confectioners sugar previously sifted, and the pinch of salt, until well incorporated. 
  3. Keep beating until the forting turn fluffy and whiter. 

To assemble: 

  1. Cut in half, horizontally, the cake. Then, in a big plate, place one of those halves. Put on top of it a generous amount of frosting and then top it with the other half, pressing a little. 
  2. Finish it off by frosting only the top of the cake, so that the sides of the cake remain “naked”.
  3. Refrigerate overnight for better results. Sprinkle some ground cinnamon on top and you´re done.


Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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