A delicious way to turn a vegetable into a decadent dessert, this sweet potato cake features crunchy pecans and a sweet cream cheese icing.

Yield: 12-16 servings

Difficulty Rating: Easy

Nutritional Highlights: Sweet potatoes are loaded with the antioxidant beta-carotene.

Recipe Created By:



  • 2 cups sugar
  • 4 eggs
  • 1½ cups oil
  • 2 cups all-purpose flour
  • 2 tablespoons cinnamon
  • 2 teaspoons baking powder
  • 2 cups sweet potatoes, grated


  • ½ cup (1 stick) butter
  • 1 cup (8 ounces) cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 cup pecans, chopped


  1. Heat oven to 350 degrees.
  2. In a large bowl, mix together sugar, eggs and oil. Add remaining ingredients one at a time, adding potatoes last.
  3. Coat 3 round 9-inch baking pans or 1 sheet cake pan with a nonstick spray. Spread batter into pans.
  4. Bake in round pans for 25 minutes or in a sheet cake pan for 35 minutes. Insert a toothpick in the center to determine doneness. Cool in pans before turning out for frosting.
  5. To make the icing, cream together butter and cream cheese. Add remaining ingredients and mix well.
  6. Spread on cooled cake, spreading between layers and on sides and top for round layers or over the top and sides of a sheet cake.
Recipe From: Farm Flavor - www.farmflavor.com

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  1. Nichi - The Mandatory Mooch says:

    This looks delicious!! Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. I like this post so much that it will be FEATURED this week. The party goes live tonight. Thanks, Nichi

  2. Ginger Archie says:

    Some of the best recipes I’ve found.Planning a great Thanksgiving meal.

    • Jessy Yancey says:

      Ginger, thanks for visiting our website – hope your sweet potato cake turns out well!

      Jessy Yancey
      Farm Flavor

  3. abhinav says:

    very good recipe, i am a part time employee at cake2you.com , definitely going to try this one out.

  4. Carolyn Crabb Garrett says:

    I would love to try the SweetPotato Cake with the Cream Cheese Icing. How can I get it?

  5. Sharon says:

    Are the sweet potatoes raw?

    • Rachel Bertone says:

      Hi Sharon,

      Yes, the sweet potatoes are raw when you add them to the batter. They cook as the cake bakes. Hope this helps!

      Rachel Bertone

  6. Kate says:

    I am a diabetic and I wish the nutritional info was included with the recipes. There are so many good ones, I have changed to sugar free, it would be easier than ‘trial & error’ by tasting & testing. Thank you

  7. robin mathieu says:

    Where do the pecans go? Do I add the to the cake batter or on top of the cream cheese frosting?

  8. robin mathieu says:

    Where do the pecans go? In the cake batter or on top of the icing?

    • Rachel Bertone says:

      Hi Robin,

      According to the original recipe, the chopped pecans are mixed into the icing. For photo purposes, we decided to omit them from the icing and use pecans as a garnish, which you can also choose to do if you would like. It’s really up to you and what your preference is. If you’d like more texture in the actual cake, I think adding the pecans to the batter would be delicious! Hope this helps!

      Rachel Bertone
      Farm Flavor

  9. Shannon {Cozy Country Living} says:

    This looks delicious! I’ve never had sweet potato cake:) I am going to have to try this very soon! Yum!

  10. Catherine says:

    This sounds wonderful…a great way to get in the spirit of Fall baking. Blessings, Catherine xo

  11. Diane Balch says:

    OH my sweet potatoes and pecans together in a dessert. Sounds amazing. Thanks for sharing this cake with us on foodie friday.

  12. johnniue c. smith says:

    love this cake, so easy to make with this recipe.

  13. Pamela says:

    Approximately how many potatoes are equal to two cups?

    • Jessy Yancey says:

      Hi Pamela,

      It depends upon the size of the sweet potatoes you’re using, so it really varies – that’s why we use cups. I would grate one medium-sized sweet potato, which should be about one cup, and go from there. Hope this helps!

      Jessy Yancey
      Farm Flavor

  14. Laura says:


    What size sheet cake pan does the recipe refer to: 1/2, 3/4, or full?


  15. Rena says:

    It’s so delicious!!!!!

  16. Rena says:

    At first they thought it was weird, but they end up to say its magical!

  17. Vicki Smith says:

    This recipe was very easy & delicious. Wii definitely make it again.

  18. Rachel Bertone says:

    Linked up at Made By You Monday

  19. Sue R says:

    This is “almost” like carrot cake and i think adding the chopped pecans into the batter would be yummylicious.
    Will definately be giving this a try.

  20. Shana says:

    Hi, I have a question, if I added shredded apple to replace one of the cups of sweet potato do you think it would work, or would it be too wet?

  21. Florence says:

    I made this quick delectable cake for my family on Thanksgiving and it was a hit.