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This sweet potato butter cake recipe has been passed down through generations in my family, bringing warmth and comfort to holiday gatherings and Sunday dinners alike. The rich, moist texture combined with the subtle sweetness of sweet potatoes creates a dessert that's both nostalgic and impressive.
I first made this cake when I was just learning to bake with my grandmother. She would always let me mash the sweet potatoes, saying the love I put into it made the cake taste better. Twenty years later, I still believe she was right.
Ingredients
- Unsalted butter: Provides richness and tender crumb. Make sure it's properly softened for easy creaming
- Granulated sugar: Creates sweetness and helps aerate the batter when creamed with butter
- Large eggs: Add structure and richness. Room temperature eggs incorporate better
- Mashed sweet potatoes: The star ingredient that provides moisture, natural sweetness and beautiful color
- Sour cream: Creates tenderness and helps activate the baking soda for proper rise
- Milk: Adds moisture and creates proper batter consistency
- Vanilla extract: Enhances all flavors without overpowering
- All-purpose flour: Provides structure while keeping the crumb tender
- Baking powder and baking soda: Leavening agents that work together for perfect rise
- Cinnamon and nutmeg: Warm spices that complement the sweet potato flavor beautifully
- Optional glaze: A simple butter glaze that adds a touch of sweetness and visual appeal
Step-by-Step Instructions
- Prepare Your Environment:
- Preheat your oven to 350°F and thoroughly grease your pan. I find that using a baking spray with flour produces the most reliable results, especially if using a bundt pan with intricate designs.
- Create The Base:
- Beat the softened butter and sugar together until the mixture becomes notably lighter in both color and texture. This process incorporates air which is crucial for a tender cake. Be patient here as proper creaming takes at least 2 full minutes.
- Build The Wet Mixture:
- Add eggs one at a time, allowing each to fully incorporate before adding the next. This prevents the batter from curdling and ensures even distribution. Then fold in your mashed sweet potatoes, sour cream, milk, and vanilla, creating a smooth and aromatic base.
- Combine Dry Ingredients:
- Whisk together your flour, leavening agents, salt, and spices in a separate bowl. This ensures even distribution of these ingredients throughout the batter and prevents overmixing once combined with wet ingredients.
- Create The Batter:
- Gradually add your dry ingredients to the wet mixture, folding gently until just combined. The batter should look cohesive but not overworked. Stop mixing as soon as the last streaks of flour disappear to maintain tenderness.
- Bake To Perfection:
- Pour the batter into your prepared pan and bake until a toothpick inserted in the center comes out clean. The cake will pull slightly away from the sides of the pan when done and should have a golden brown color.
- Finish With Glaze:
- If using the optional glaze, wait until the cake has completely cooled before drizzling it over. The glaze should be pourable but thick enough to set up nicely on the cake.
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My grandmother always insisted on using freshly boiled sweet potatoes rather than canned. She would test them by piercing with a fork until they were completely tender, then letting them cool just enough to handle before peeling. The extra effort truly makes a difference in the flavor and texture of this beloved cake.
The Sweet Potato Secret
The key to this cake's incredible moisture lies in the sweet potatoes. For best results, bake your sweet potatoes rather than boiling them. Wrap them in foil and bake at 400°F for about an hour until completely soft. This concentrates their flavor and reduces excess moisture. Let them cool slightly before peeling and mashing with a fork for the perfect texture.
Make It Your Own
This versatile cake welcomes adaptations based on your preferences. Add a cup of chopped pecans or walnuts to the batter for delightful crunch. For a spicier version, increase cinnamon to 2 teaspoons and add 1/4 teaspoon of ground cloves. You can even substitute half the granulated sugar with brown sugar for deeper caramel notes that complement the sweet potatoes beautifully.
Serving Suggestions
While delicious on its own, this cake reaches new heights when served warm with a scoop of vanilla ice cream. For brunch, skip the glaze and serve thin slices toasted with a spread of cream cheese. During fall gatherings, I like to dust the top with cinnamon sugar instead of glaze and serve alongside spiced apple cider for a truly seasonal treat.
Holiday Tradition
This sweet potato butter cake has graced our holiday table for four generations now. In my family, we traditionally serve it on Thanksgiving alongside pumpkin pie, offering guests a choice between classic and unexpected desserts. The beautiful orange hue and rich flavor make it perfect for autumn celebrations, but we enjoy it year round whenever sweet potatoes are available.
Recipe FAQs
- → Can I use canned sweet potatoes instead of fresh?
Yes, you can substitute canned sweet potatoes. Drain them well and mash until smooth. You'll need about 1 cup. However, fresh sweet potatoes generally provide better flavor and texture for this cake.
- → How do I know when the cake is done baking?
Insert a toothpick into the center of the cake - it should come out clean or with a few moist crumbs. The cake will also begin to pull away slightly from the sides of the pan when fully baked.
- → Can I make this cake ahead of time?
Absolutely! This cake actually tastes better on the second day as the flavors meld together. Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- → Is the glaze necessary?
The glaze is optional but adds a nice sweet finish to the cake. If you prefer less sweetness, you can omit it entirely or serve with a light dusting of powdered sugar instead.
- → Can I freeze this sweet potato cake?
Yes, this cake freezes beautifully. Cool completely, then wrap tightly in plastic wrap and aluminum foil or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- → What can I add to this cake for extra texture?
Consider adding 1/2 cup chopped pecans or walnuts to the batter for a delightful crunch. You could also sprinkle nuts on top of the glaze before it sets for a decorative finish.