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.

MLYIN

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
15
Yield:
1 - 9x13 inch pan
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.

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  • 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

302 calories; protein 3.7g 7% DV; carbohydrates 44.8g 14% DV; fat 12.1g 19% DV; cholesterol 37.2mg 12% DV; sodium 318.7mg 13% DV. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2010
FABULOUS! Moist and delicious! I upped the healthiness by using 25% bean flour (the rest I used 60% w/w) cutting the sugar in half and using unsweetened orange juice instead of beer..... Read More
(60)
53 Ratings
  • 5 star values: 47
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/01/2010
FABULOUS! Moist and delicious! I upped the healthiness by using 25% bean flour (the rest I used 60% w/w) cutting the sugar in half and using unsweetened orange juice instead of beer..... Read More
(60)
Rating: 5 stars
11/29/2008
This turned out great! I didn't have that many sweet potatoes left over so I halved the recipe and made it into cupcakes - these only take about 16 minutes to bake depending on how gooey your batter is. Also I added a lot more cinnamon - yum! Read More
(46)
Rating: 5 stars
08/26/2008
This was a great recipe and just in time for the holiday leftovers. It also freezes well. A hit with the entire family. Read More
(35)
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Rating: 5 stars
01/11/2011
Do it with carrots! I had some leftover carrots that I needed to use up and so I cooked and mashed them and used them in place of the sweet potatoes and it came out so delicious. My kids are already asking for another piece. I did made a few changes- I used only 1 cup white sugar and I had added a 1/2 cup brown sugar to the carrots which made the cake the perfect amount of sweet. I was out of eggs so I substituted mayo (which i have done several times with cakes and it works great) about 4TBSP I just eyeball it. The beer is completely unnecessary so I omitted it and nothing tasted like it was missing. If your batter needs thinning milk works great in place of the beer but I only used a little- not a complete half cup. My carrots had extra moisture and my batter was perfect. No icing necessary but u could use it if you wanted extra sweetness. A great versatile recipe thanks! Read More
(31)
Rating: 5 stars
10/10/2008
Terrific way to use up those sweet potatos after Thanksgiving. Moist and delicious. Read More
(17)
Rating: 5 stars
11/08/2010
Delicious! Very moist and not too sweet. Will definitely make it again and again. I made a few changes to make it healthier: I substituted whole wheat flour for the all-purpose flour and used olive oil instead of vegetable oil. Loved it! Read More
(15)
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Rating: 5 stars
11/23/2009
Mmmm these are delicious! I made a huge thing of sweet potato casserole the other day and it was way too much to eat so I made this recipe into tasty little cupcakes to share with my class tomorrow:) Read More
(13)
Rating: 5 stars
12/13/2010
Mouth watering. Super easy to make. Got rave reviews from family & fiends. People are starting to think I can cook. Taste great even without beer. Read More
(12)
Rating: 5 stars
01/04/2011
I halved the recipe and made this with 3/4 cup mashed kabocha squash. I used 2 eggs apple cider instead of beer half whole wheat flour half all-purpose flour and half olive oil and half canola oil for the oil portion. I baked them in a mini muffin pan at 350 for 10 minutes. I came out with 48 total for just half the recipe! They came out great with soft fluffy centers and nice crispy tops. My boyfriend who hates squash even like them. Read More
(9)