Infinitely Better than Pumpkin Sweet Potato Loaf Cake
Why does pumpkin get all the love this time of year, when we all know that sweet poatoes are just as delicious. In my opinion, maybe more.
This moist delicious loaf cake is perfect any time of the day with it’s subtle sweet potato flavor and warm spices.
Scrub the skin of your potatoes and pierce the potatoes in several places using the point of a knife. This will help the seam to escape and prevent the potatoes from becoming mushy.
Place the potatoes on a parcment lined baking sheet. The parchment paper will make clean-up much easier.
Bake in a preheated 375 degrees Farenheit for about 45 minutes to 1 hour depending on the size of the potato. If they are very large they may take longer. You can tell if they are done by inserting a knife in the potato and if it goes in very easily, they are done.
Remove them from the oven and allow them to cool until you can handle them. Remove the skins and mash using a fork.
STAR BAKER TIPS
⭐️ Roasting your sweet potatoes is the easiest way to prepare them. Once they have cooled to where you can handle them, remove the skin and smash them using a fork.
Equipment
- 1 9" x 4" x 4" USA Pan Small Pullman Loaf Pan or an 8" x 4" x 3" standard loaf pan
Ingredients
- 42 grams of Melted Unsalted Butter 3 Tablespoons
- 3 tablespoons of Vegetable Oil
- 132 grams of Granulated Sugar 2/3 Cup
- 66 grams of Brown Sugar 1/3 Cup
- 2 whole Large Eggs
- 1½ teaspoons of Ground Cinnamon
- ½ teaspoon of Freshly Grated Nutmeg
- 200 grams of Roasted Sweet Potato, mashed with a fork until smooth 7 Ounces or 1 Cup
- 120 ml of Whole Milk ½ Cup
- 180 grams of All- Purpose Flour 1 ½ Cups
- 1 teaspoon of Baking Soda
- ½ teaspoon of Kosher Salt
- ¼ teaspoon of Baking Powder
- 3 Tablespoons of Chopped Pecans for topping
- 1 Tablespoon of Granulated Sugar for topping
Instructions
- Preheat your oven to 350℉
- Butter the bottom and sides of the pan. Line the pan with 2 pieces of parchment paper. One piece covering the bottom and sides with a portion hanging over the edges and another piece covering the bottom and ends with a portion hanging over the edges. Set aside.
- In a large bowl, whisk together the melted butter, oil, granulated sugar, brown sugar and eggs until smooth.
- Next add the cinnamon and nutmeg and whisk until incorporated.
- Add the milk and mashed roasted sweet potato and whisk until all ingredients are combined and the mixture is smooth.
- In a separate bowl whisk together the flour, baking soda, kosher salt and baking powder. Then sift the flour mixture into the wet ingredients.
- You cacontinue mixing with the whisk or switch to a large spatula.
- Place the batter into the prepared pan and smooth the top.
- Sprinkle with the pecans and then a tablespoon of granulated sugar.
- Bake for 50-55 minutes. If using a standard loaf pan it may take less time to bake. You will know the loaf is done when you press lightly on top and it springs back or a cake tester inserted into the cake comes out clean. Do not over bake!
