Sweet Potato Cake

READY IN: 1hr 5mins
Recipe by Sweet Diva MJ

From Taste of Home. A moist and tasty treat perfect for fall.

Top Review by Sydney Mike

Maybe I'm getting a jump on Fall, or maybe it's just that I really enjoy eating yams, but this recipe seemed to be made for me & my kitchen! So, I used this here recipe & made A GREAT TASTING CAKE! I did use 2 very rounded 1/3 cup measures of both the raisins & (toasted) pecans! Thanks for a great recipe, one that I'll be making a number of times by the end of this year! [Tagged, made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #20]

Ingredients Nutrition


  1. In a mixing bowl, beat potatoes, shortening, water and egg.
  2. Combine dry ingredients; add to potato mixture and mix well.
  3. Stir in raisins and pecans.
  4. Pour into a greased 8-cup fluted tub pan. Bake at 350 for 45-50 minutes or until a wooden pick inserted near the center comes out clean.
  5. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  6. Dust with confectioners' sugar.
  7. Yield: 8-10 servings.
  8. An 11-in. x 7-in. x 2-in. baking pan can be used instead of a tube pan; bake for 30-35 minutes.

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