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Sweet Potato Sheet Cake

 made it  |  0 reviews   |   photos
Juli Carvi

"Developed this recipe when we had too many leftover baked sweet potatoes."
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Ingredients

1 h 15 m servings 593 cals
Original recipe yields 48 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 300 degrees F (150 degrees C). Grease and lightly flour 2 sheet cake pans.
  2. Mix flour, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl.
  3. Beat sugar and sweet potatoes in a bowl using an electric mixer until smooth and creamy. Add eggs, oil, and orange juice; beat until well combined.
  4. Pour flour mixture into potato mixture and beat for 4 minutes, scraping down the sides of the bowl twice. Pour batter into prepared sheet cake pans.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes.

Footnotes

  • Cook's Note:
  • This cake is sweet enough not to ice, but is delicious with cream cheese icing. I've added crumbled bacon to this recipe, too, for a funky bacony twist.

Nutrition Facts


Per Serving: 593 calories; 20.5 g fat; 96.8 g carbohydrates; 7.4 g protein; 62 mg cholesterol; 627 mg sodium. Full nutrition

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