Holiday Left-Over Sweet Potato Cake
55 mins (prep 20, cooking 35)
11 ingredients
15 servings
This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking.

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Serving Size (66.38 g)
Servings 15
Amount per Serving
Calories 277.61 Calories from Fat 108.0
% Daily Value *
Total Fat 12.0g 276.87%
Saturated Fat 0.91g 67.94%
Trans Fat 0.3g %
Cholesterol 0.0mg 0.0%
Sodium 305.07mg 190.67%
Total Carbohydrate 41.17g 205.83%
Dietary Fiber 0.64 g 38.16%
Sugars 27.64 g %
Protein 1.77g 53.16%
Vitamin A 1.36IU% Vitamin C 0.01mg%
Calcium 60.68mg% Iron 0.92mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients: