Best 2 Holiday Sweet Potato Cake Recipes

As the holiday season approaches, many people begin to crave a variety of sweet treats. One popular holiday dessert is sweet potato cake, featuring a combination of warm spices, creamy sweet potatoes, and a moist, fluffy texture. With its delicious flavor and vibrant color, sweet potato cake can be a delightful addition to any holiday gathering. Whether you prefer a classic recipe passed down through generations or a modern twist with unique ingredients, there are countless ways to create a delectable sweet potato cake that will impress your family and friends. From simple to elaborate, discover the best recipe for a holiday sweet potato cake that perfectly captures the spirit of the season.

Here are our top 2 tried and tested recipes!

HOLIDAY LEFT-OVER SWEET POTATO CAKE

Holiday Left-Over Sweet Potato Cake image

This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking.

Provided by MLYIN

Categories Desserts Cakes Sheet Cake Recipes

Time 55m

Yield 15

Number Of Ingredients 11

Ingredients

1 ¾ cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups cooked, mashed sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
½ cup beer

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 44.8 g, Cholesterol 37.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 318.7 mg, Sugar 25.3 g

HOLIDAY SWEET POTATO CAKE

Holiday Sweet Potato Cake image

Try a southern specialty you'll find very similar to familiar moist and delicious carrot cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 12

Number Of Ingredients 16

Ingredients

2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups shredded peeled sweet potato (1 large)
3/4 cup vegetable oil
1 teaspoon vanilla
3 eggs
1 can (8 ounces) crushed pineapple in juice, undrained
3/4 cup sweetened dried cranberries
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla

Steps:

Heat oven to 350°F. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.
Bake 25 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
In medium bowl, beat all Cream Cheese Frosting ingredients with electric mixer on medium speed until smooth. Fill layers and frost side and top of cake. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.

Nutrition Facts : Calories 615, Carbohydrate 80 g, Cholesterol 95 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg

Tips:

Use fresh, high-quality sweet potatoes. This will ensure that your cake is moist and flavorful.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake at a moderate temperature. This will help to prevent the cake from drying out.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Be creative with your frosting. You can use a variety of different frostings, such as cream cheese frosting, chocolate frosting, or maple frosting.

Conclusion:

Sweet potato cake is a delicious and versatile dessert that can be enjoyed all year round. It's perfect for special occasions, such as Thanksgiving and Christmas, but it's also a great way to use up leftover sweet potatoes. With a few simple tips, you can make a sweet potato cake that is moist, flavorful, and sure to be a hit with your family and friends.