Grandma’s Famous Sweet Potato Butter Cake
Grandma’s sweet potato butter cake made with mashed sweet potatoes, butter, and simple pantry ingredients for a rich, nostalgic dessert.
Ingredients
- 1 ½ cups cooked and mashed sweet potatoes
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat oven to 325°F and generously grease a bundt or tube pan.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in mashed sweet potatoes and vanilla extract until smooth.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the batter alternately with milk, mixing just until combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 70–80 minutes until a toothpick inserted into the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
Use freshly cooked sweet potatoes for best flavor. Avoid overmixing to keep the crumb tender.