Sweet Potato Snack Cake

Sweet Potato Cake. A super easy, mix and go spice cake that’s a close cousin to gingerbread but with added moisture and flavour from roasted sweet potato.

Sweet Potato Snack Cake

Originally published April, 2008.

This sweet potato snack cake is a lunchbox favourite and close cousin to gingerbread. Another very easy way to use up leftover baked or steamed sweet potatoes.

(Canned or roasted pumpkin can also be used as a substitute.)

When making sweet potatoes for any meal, we often cook a couple more just to plan for leftovers to make this cake, Our sweet potato muffins or those salmon cakes below. 

They have become a real family favorite, especially with certain members of the household. Spouse is an affirmed gingerbread lover and loves this particular cake too. 

Sweet Potato Snack Cake

Got even more leftover sweet potato? Turn it into these delicious Sweet Potato Salmon Cakes.

Sweet Potato Salmon Cakes

Like this Sweet Potato Snack Cake recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

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Sweet Potato Cake

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Sweet Potato Cake - a super easy, mix and go spice cake that's a close cousin to gingerbread but with added moisture and flavour from roasted sweet potato.

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Ingredients

• 2 eggs
• 1 cup cooked, mashed roasted sweet potato (Canned or roasted pumpkin can also be used as a substitute.)
• ¼ cup molasses
• ½ cup firmly packed brown sugar
• ½ cup vegetable oil
• 1 ½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 3 tsp ground ginger
• ½ tsp ground cloves
• 2 tsp cinnamon

Instructions

1. In the bowl of an electric mixer on medium speed combine the eggs, sweet potato, molasses, brown sugar and oil for about 2 minutes.
2. Sift together the flour, baking powder, baking soda, ginger cloves and cinnamon.
3. Fold dry ingredients into the sweet potato mixture to combine well but do not over mix.
4. Pour batter into a greased and floured 9x9 inch square baking pan and bake in a 325 degree F oven for 30-40 minutes until a toothpick inserted in the center comes out clean.
5. Dust with powdered sugar if desired and serve. Delicious warm or cold; also delicious with butterscotch or rum sauce.

Notes

(Canned or roasted pumpkin can also be used as a substitute for the sweet potato.)

Nutrition Information

Yield

12

Serving Size

1 piece
Amount Per Serving Calories 216Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 31mgSodium 169mgCarbohydrates 29gFiber 1gSugar 14gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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