Maple Sweet Potato Cake
This rich and tender maple-sweetened butter cake blends mashed sweet potatoes with toasty walnuts for a perfectly moist texture and warm fall flavor. Ideal for cozy gatherings or as a unique holiday dessert.
Equipment
- mixing bowls
- hand or stand mixer
- whisk
- loaf pan (9x5 inch)
- parchment paper
- rubber spatula
- cooling rack
Ingredients
- 1 cup mashed cooked sweet potatoes
- 1/2 cup unsalted butter, softened
- 3/4 cup maple syrup
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a mixing bowl, cream together softened butter and maple syrup until light and fluffy. Add eggs one at a time, beating after each addition.
- Mix in mashed sweet potatoes, milk, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add dry ingredients to wet mixture until just combined.
- Fold in chopped walnuts. Pour batter into prepared loaf pan and smooth the top.
- Bake for 40–50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use cooked and mashed sweet potatoes (not canned puree) for best texture. Toast the walnuts lightly to bring out their flavor. You can also drizzle the cooled cake with a simple maple glaze or cream cheese frosting for extra indulgence.