Sweet Potato Cake

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I made this cake today and it turned out absolutely delicious!! It is so moist. I made mine in a 9 x 13 pan and baked it for exactly 1 hour and it turned out perfect! I did not have any walnuts so I used pecans instead. Very good! This would be great for Thanksgiving and/or Christmas. It makes a large cake so it would feed a lot of people. Don't wait until the holidays to make it. It would be delicious anytime!! Beverly Christenbury - Mint Hill, NC

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Amazing cake! I have made it several times and each time it turns out so tasty and moist!!

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The texture of this cake is outstanding. Even though I messed up and didnt add the dry ingredients until the very end. However I found the taste somewhat bland. I am looking for a sweet potato cake like the one I tasted at a function recently .It tasted like sweet potato pie in a cake. It was stupendous. Its sold locally here in DC and also at Nordstrom so I guess Ill have to get one from them. If I make this cake again, I will try roasting the sweet potatoes to see if the flavor comes through more, and probably use three cups instead of 2.5. Btw my family is devouring the cake...I had leftover browned butter frosting which tasted really nice with it.

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I bake & sell cakes for the holidays so I was looking for something new to add to my repertoire. I'm not use to using so much nutmeg because I find it can be overpowering & this is the first scratch cake recipe I've ever encountered that included no dairy so I was sceptical. Verdict...It was very good. With the pineapple & sweet potato I expected it to be very heavy but it wasn't. I used cake flour so that may have had something to do with the wonderful texture. The nutmeg wasn't too much at all. It added a nice complexity. It wasn't too sweet so it paired well with the frosting. I think this cake will go over well. Thanks for sharing.

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This cake is amazing. I've been looking for a sweet potato cake recipe for years, and while this isn't the same as the one I remember eating in college, it's delicious in a different way. Right out of the oven, it's light and you can really taste the cinnamon/nutmeg. It gets a little denser as it cools. Honestly, you really don't need icing, but the cream cheese frosting goes great if you do want it. Everyone at the office raved about this cake.

One caveat: DO NOT bake it for the 60-70 minutes the recipe says. I have no idea why they have it bake for so long, but I noticed someone else say that was much too long, and watched as it baked...35 minutes was perfect. NOT much longer, or you'll end up with a brick.

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The cake was a hit...I truly enjoyed it.

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Superb. This is a moist, flavorful cake. It's an upgrade from a spice cake. I had a lot of extra fresh sweet potatoes left over from Thanksgiving dinner. I cooked the sweet potatoes early in the day.
I used fresh grated nutmeg, and lots of vanilla, good vanilla, but I did not have nuts, and raisins on hand, so I left them out.
I used a Bundt pan, and had enough batter left over for a small loaf pan.
This is great with coffee, tea, office cake.
Oh, I did not use any icing. This is a very moist cake. I felt that the cream cheese icing would have place it over the top for a persons health. I'm a health nut. .
It's fine without the frosting. Use a Bundt pan.

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I decided to make this cake from the sweet potato souffle no one ate for thanksgiving. This is the first time I made this cake and it came out delicious. It was very moist and very tasty. I'm not big on pineapples so I left that out. I also used 4 medium eggs since I didn't have any jumbo eggs. I was able to make a 9 inch and a very small cake ( not sure of size.. Definitely will make this cake again..

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This cake was a hit at my family reunion

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SWEET POTATO SENSATIONS is one of Detroit's hidden (but not really treasures!

i LOVE this place!!

If you ever visit our city, please make sure you stop by their place!!