Back to Recipes

Sweet Potato Bundt Cake


1/2 cup butter, softened
1 cup sugar
2 eggs
2 (15-oz) cans sweet potatoes, drained and mashed (about 2 cups)
OR 2 cups cooked, mashed fresh sweet
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 cup chopped pecans
1/3 cup flaked coconut
Confectioners’ sugar
Glaze (optional, see below)


Preheat oven to 350 degrees. Beat together butter and sugar in mixing bowl until blended. Add eggs one at a time, beating well after each addition. Stir in sweet potatoes and vanilla. Combine flour, baking powder, baking soda, cinnamon and nutmeg in another bowl. Gradually add flour mixture to creamed mixture, beating well after each addition. Stir in pecans and coconut. Spray 9-inch bundt pan with nonstick cooking spray. Pour in batter. Bake in 350 degree oven 45 to 50 minutes or until wooden pick inserted into center of cake comes out clean. Cool in pan 10 minutes; invert cake onto serving platter. Dust cake with confectioners’ sugar or drizzle with glaze, as desired. Makes 16 servings.

In small bowl, mix together 1 cup confectioners’ sugar, 2 tablespoons milk and 1/2 teaspoon almond extract. Drizzle over cooled cake.


Sweet Potato Bundt Cake Per serving: CAL 243 (36% from fat); FAT 10g; PROTEIN 4g; CARB 36g; CHOL 42mg; SODIUM 185mg

Sweet Potato Bundt Cake with Optional Glaze Per serving: CAL 273 (32% from fat); FAT 10g; PROTEIN 4g; CARB 44g; CHOL 42mg; SODIUM 186mg


Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.