Rustic Sweet Potato Cake

A delightful and moist cake imbued with the earthy sweetness of sweet potatoes and lightly spiced with cinnamon and nutmeg, perfect for any cozy gathering.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 8

Ingredients

1 1/2 cups all-purpose flour

1 cup mashed sweet potatoes

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/4 cup whole milk

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup chopped pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a large bowl, beat the butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Stir in the mashed sweet potatoes and vanilla extract until well combined.

5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

6. Fold in the chopped pecans if using.

7. Pour the batter into the prepared cake pan and smooth the top with a spatula.

8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Reheating

To reheat, place a slice on a microwave-safe plate and microwave on medium power for 15-20 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.