Ingredients
Scale
- 2 cups mashed sweet potatoes
- 1 cup honey
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, mix the mashed sweet potatoes and honey until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the sweet potato mixture, alternating with the vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Frost with cream cheese icing or serve as is.
Notes
Ensure sweet potatoes are fully cooked and mashed smoothly for best results. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 12g
- Carbohydrates: 55g
- Protein: 5g