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