Sweet Potato Cake Recipe – How to Make Sweet Potato Cake

Get ready to fall in love with this sweet potato sheet cake! Sheet cakes are the best desserts for big gatherings because they’re easy to transport, a cinch to serve, and you don’t have to fuss with layers or fancy decorations. This tender, spiced fall cake is a nod to classic sweet potato casserole with pillowy marshmallow buttercream frosting and crunchy toasted pecans on top. It’s made with fresh sweet potatoes instead of canned ones for a more robust sweet potato flavor, but don’t worry: They’re cooked in the microwave to keep things easy! This dessert is perfect for your holiday spread.

Why are sweet potatoes great for cakes?

Sweet potatoes are high in starch, and as they cook, that starch naturally converts to sugar, adding sweetness and moisture to the cake. Sweet potato puree also adds density, which means you need a little less flour, sugar, and eggs than some other scratch-made cake recipes.

Can I roast the sweet potatoes instead of microwaving them?

Yes, you can! Roast the sweet potatoes on a baking sheet in 350 degree Fahrenheit oven until they’re tender and easily pierced with a fork, about 1 hour.

Can I make this cake without a food processor?

If you don’t have a food processor, just mash the sweet potatoes by hand until smooth. There may be a few small chunks in the batter, but they’ll add a bit of texture to the cake!