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Sweet potato cake

Sweet potato cake

Fancy something tasty with your tea? This sweet potato cake is surprisingly flavoursome. The sweetness comes from the delicious taste of sweet potato and the aroma is warm and spicy.

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  • 200 g butter, at room temperature + extra for greasing
  • EAT ME sweet potato Product photo
    500 g sweet potatoes
  • 200 g fine caster sugar
  • 4 eggs, at room temperature
  • 250 g flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp five spice powder
  • 1 pinch of salt

Kitchen tools

  • Hand blender
  • Mixer
  • Baking paper
  • Cake tin 28 cm

Preparation method

  1. Preheat the oven to 160 °C. Grease the cake tin and line with baking paper.
  2. Peel the sweet potatoes and cut into equal sized pieces. Cook in boiling water for about 15 minutes until tender. Drain and mash with the hand blender. Leave to cool to room temperature.
  3. Beat the butter with the sugar using the mixer for 5 minutes until light and airy. Add the eggs one by one. Beat well. Only add the next egg when the previous egg has been fully incorporated. Sieve the flour with the baking powder, cinnamon, five-spice powder and salt above the dough. Mix through as lightly as possible. Gently spoon the cooled mashed sweet potatoes through the mixture.
  4. Spoon the cake mixture into the cake tin. Bake the cake in the middle of the oven for about 65 minutes until golden brown and cooked. Use a skewer to check if the cake is done. Insert it into the middle of the cake. If it comes out clean and dry, the cake is baked. Leave the cake to cool on a wire tray for approx. 20 minutes. Turn out of the tin and allow to cool completely.

Tip: Add 100 grams of roughly chopped pecans or walnuts together with the mashed sweet potato.


Nutrition value per person/bite

245 kcal
4 g
12 g
7 g
30 g
15 g
1 g

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