Introduction
Who says dessert can’t be healthy? This sweet potato cake recipe from Milk Street is not only delicious, but it’s also loaded with nutrients. Sweet potatoes are rich in fiber, vitamins, and antioxidants, making them a great ingredient for a guilt-free dessert. Plus, this recipe is easy to make and perfect for any occasion. So, let’s get baking!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed sweet potatoes
- 1/2 cup whole milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9-inch cake pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a separate large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the mashed sweet potatoes, milk, and vanilla extract until well combined.
- Add the dry ingredients to the sweet potato mixture and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information
Serving size: 1 slice (1/10 of cake)
- Calories: 280
- Total fat: 11g
- Saturated fat: 6g
- Cholesterol: 60mg
- Sodium: 230mg
- Total carbohydrate: 42g
- Dietary fiber: 1g
- Total sugars: 26g
- Protein: 4g
Cooking Time
Total time: 1 hour (preparation time: 20 minutes, cooking time: 40 minutes)
Equipment
- 9-inch cake pan
- Medium bowl
- Large bowl
- Mixing spoon or electric mixer
- Whisk
- Spatula
- Toothpick
- Wire rack
Serving Suggestions
This sweet potato cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle some chopped nuts or a dusting of powdered sugar on top for added texture and flavor.
Variations
If you want to switch things up, you can add some chopped pecans or raisins to the batter for added texture and sweetness. You can also substitute the sweet potatoes with pumpkin puree for a pumpkin cake variation.
Substitutions
If you don’t have whole milk, you can use any type of milk you have on hand. You can also substitute the all-purpose flour with whole wheat flour or a gluten-free flour blend if you’re looking for a healthier option.
Storage
You can store this sweet potato cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months. To thaw, simply let it sit at room temperature for a few hours or overnight in the refrigerator.
Tips
- Make sure your butter is softened before you start mixing the batter. This will help ensure a smooth and creamy texture.
- Don’t overmix the batter. Mix until just combined to avoid a tough and dense cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
Notes
This recipe makes 10 servings, but you can easily double the recipe if you need to feed a larger crowd. Simply use two cake pans and adjust the baking time accordingly.
Frequently Asked Questions
Can I use canned sweet potato puree instead of mashed sweet potatoes?
Yes, you can use canned sweet potato puree instead of mashed sweet potatoes. Just make sure to use the unsweetened version and adjust the amount of sugar in the recipe accordingly.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time and store it in the refrigerator or freezer until ready to serve. Just make sure to wrap it tightly in plastic wrap or foil to avoid freezer burn or drying out.
Can I use this recipe to make cupcakes?
Yes, you can use this recipe to make cupcakes. Simply divide the batter evenly among a muffin tin lined with cupcake liners and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Final Thoughts
This sweet potato cake recipe from Milk Street is a real winner. It’s easy to make, packed with nutrients, and absolutely delicious. Whether you’re looking for a healthy dessert option or just want to try something new, this cake is sure to impress. So, what are you waiting for? Give it a try and let us know what you think!