Leftover Sweet Potato Cake from the Holidays

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Leftover Sweet Potato Cake from the Holidays

Holiday Left-Over Sweet Potato Cake

Published on June 18, 2020

  • 1 ¾ cups white sugar

  • ¾ cup vegetable oil

  • 3 eggs

  • 1 teaspoon vanilla extract

  • 2 cups cooked, mashed sweet potatoes

  • 2 cups all-purpose flour

  • 3 teaspoons baking powder

  • 2 teaspoons baking soda

  • ¼ teaspoon salt

  • 2 teaspoons ground cinnamon

  • ½ cup beer

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.

  2. 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.

  3. 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 (per serving)

302Calories12g Fat45g Carbs4g Protein
Nutrition FactsServings Per Recipe15Calories302% Daily Value *Total Fat12g16%Saturated Fat2g11%Cholesterol37mg12%Sodium319mg14%Total Carbohydrate45g16%Dietary Fiber1g4%Total Sugars25gProtein4gVitamin C2mg9%Calcium62mg5%Iron2mg8%Potassium107mg2%

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