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.

I Made It

Nutrition Facts (per serving)

302Calories12g Fat45g Carbs4g Protein

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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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