Ingredients
- Sweet Potatoes, cooked and mashed: 2 cups
- All-Purpose Flour: 2 1/2 cups
- Granulated Sugar: 2 cups
- Unsalted Butter, softened: 1 cup (2 sticks)
- Eggs: 3 large
- Buttermilk: 1 cup
- Baking Soda: 1 teaspoon
- Vanilla Extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour and baking soda.
- Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, do not overmix.
- Step 5: Stir in the mashed sweet potatoes until evenly distributed.
- Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before frosting (optional) and serving.
Notes
- Store leftover cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm and comforting treat, gently reheat individual slices in the microwave for 15-20 seconds.
- Serve this sweet potato butter cake with a dollop of whipped cream or a dusting of powdered sugar for an elegant finish.
- Chef's Tip: Make sure your sweet potatoes are completely cool before mashing and adding to the batter to prevent the butter from melting and affecting the cake's texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American