How to cook sweet potatoes for a cake?

The best way to cook sweet potatoes for cake is to boil them until fork-tender. Peel and chop them into chunks, then simmer in salted water for 15–20 minutes. Drain well and mash until completely smooth. Let them cool before adding to your cake batter to avoid melting your butter or scrambling the eggs.

What is the best combination with sweet potatoes?

Sweet potatoes pair beautifully with warm spices like cinnamon, nutmeg, and allspice, along with ingredients like vanilla, maple syrup, brown sugar, and butter . For toppings, sweet potatoes shine when paired with cream cheese frosting, caramel sauce, whipped cream, or chopped pecans .

What are the ingredients in butter cake?

A traditional butter cake includes butter, sugar, eggs, flour, baking powder, salt, and vanilla extract . In a sweet potato variation, mashed sweet potatoes are added for flavor, moisture, and color. Spices and glaze are optional but strongly recommended for added richness.

Can you bake sweet potatoes in butter?

Yes, you can roast sweet potatoes in butter to deepen their flavor, especially for savory dishes. However, for a sweet potato butter cake , boiling and mashing the sweet potatoes creates a smoother texture that’s ideal for mixing into batter. Roasted sweet potatoes may be too chunky or dry for this purpose.

Sweet Potato Butter Cake – The Best Homemade Recipe

Description

This moist and tender sweet potato bundt cake is infused with warm spices and rich mashed sweet potatoes, then finished with a buttery maple pecan glaze that adds the perfect sweet, nutty finish. It’s a cozy and crowd-pleasing dessert for fall or holiday gatherings!

Ingredients

Units Scale

Cake:
3 large sweet potatoes, rinsed, peeled, cut into 2-inch pieces
2 cups (400 g) granulated sugar
1 cup (2 sticks / 227 g) unsalted butter, softened
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups (375 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
Maple Pecan Glaze:
1/4 cup (1/2 stick / 57 g) unsalted butter
3 tablespoons pure maple syrup
3 tablespoons heavy whipping cream
1/2 cup (62.5 g) confectioners’ sugar, sifted
3 tablespoons finely chopped pecans, optional

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Instructions

Bring a large pot of salted water to a boil. Add sweet potatoes and reduce to a simmer. Cook 15–20 minutes until fork-tender.
Drain and mash sweet potatoes until smooth. Measure out 2½ cups and let cool to room temperature.
Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan with nonstick spray.
In a stand mixer, cream together butter and sugar until light and fluffy, 3–4 minutes.
Add mashed sweet potatoes and vanilla; mix until well blended.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk flour, baking powder, cinnamon, baking soda, nutmeg, allspice, and salt.
Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool cake in pan for 20 minutes, then invert onto a serving plate. Cool completely before glazing.
For the glaze: In a small saucepan, melt butter over medium heat. Stir in maple syrup and heavy cream. Bring to a gentle boil and let boil for 1 minute.
Remove from heat and whisk in confectioners’ sugar until smooth. Let cool 25–30 minutes until thickened.
Drizzle glaze over the cooled cake and sprinkle with chopped pecans, if using. Serve and enjoy!

Notes

You can prepare the sweet potatoes a day ahead and refrigerate until ready to use.
For extra texture, fold chopped pecans into the batter before baking.
This cake freezes well — wrap tightly and freeze for up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 35 g
Sodium: 180 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 90 mg