𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:
2 cups mashed sweet potatoes (about 2–3 medium sweet potatoes)
1 cup unsalted butter (softened)
2 cups granulated sugar
1/2 cup brown sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1/2 teaspoon salt
1/2 cup whole milk or buttermilk
Optional Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦:
Start by peeling and cutting your sweet potatoes into chunks. Boil or bake them until fork-soft, then mash until silky smooth. Let them cool completely before using — this keeps the batter just right.
Preheat your oven to 165°C (325°F) and prepare your pan by greasing and lightly flouring it so nothing sticks later.
In a large bowl, beat the butter with both sugars until it turns light, fluffy, and almost creamy. This step makes all the difference in texture.
Add the eggs one by one, mixing well after each, then stir in the vanilla for that warm, sweet aroma.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and a pinch of salt.
Slowly add the dry mixture into the wet ingredients, alternating with the milk. Mix gently — just until everything comes together. No overmixing here.
Fold in the mashed sweet potatoes until the batter is thick, smooth, and beautifully creamy.
Pour it into your prepared pan, smooth the top, and bake for about 70–80 minutes. You’ll know it’s ready when a toothpick comes out clean.
Let the cake rest in the pan for a bit, then transfer it to a rack to cool completely.
If you feel like finishing it off, whisk together powdered sugar, a splash of milk, and a touch of vanilla, then drizzle that silky glaze right over the top.
𝗡𝗢𝗧𝗘𝗦:
Use fresh sweet potatoes for the best flavor and texture.
Bring all ingredients to room temperature before mixing.
Let the cake rest overnight—the flavor deepens beautifully.
Store in an airtight container to keep it moist for days.
Enjoy!
