Sweet Potato Breakfast Cake

by Rachel on November 21, 2011

Sweet Potato Breakfast Cake

This is the perfect use of leftover sweet potatoes from your Thanksgiving dinner (as long as yours aren’t buried in marshmallows – please don’t tell me if they are, I’ll weep). If you have family visiting I suggest making this for breakfast on Friday morning after Thanksgiving. It is the perfect “day after Thanksgiving” treat. I had no idea that sweet potatoes are the MOST nutritious of all vegetables. Did you know that? I’m so busy trying to feed my family healthy, home made foods and I’ve been completely ignoring the BEST vegetable? I’m so embarrassed. I may have to hide.

Sweet Potato Breakfast Cake (10-12 servings)

  • 1½ cups cooked, peeled sweet potatoes*
  • ¼ cup orange juice
  • 2 cups sifted flour
  • 1½ cups sugar
  • 1½ teaspoons baking soda
  • 1½ teaspoons salt
  • 2 tablespoons cocoa
  • ½ teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 2 eggs
  • ¾ cup chopped nuts (optional)
  • ½ cup unsalted margarine or butter at room temperature

May I have some more please?

*A wee note about sweet potatoes. I used my Thanksgiving sweet potato leftovers. If you don’t have a casserole dish filled with extra sweet potatoes what you’ll want to do is wash 3-4 sweet potatoes. Put them in a large pot (skins ON) and cover them in cold water. Bring the water to a boil and then gently boil them, covered, until they are cooked through but NOT mushy. This takes 20-25 minutes, depending on the size of your potatoes. Using tongs remove them from the water. Allow them to cool. Peel the potatoes and cut them into chunks. Place the potato chunks in a blender with the orange juice (if you have leftover cooking liquid from your Thanksgiving potatoes substitute some of it for OJ – yum!). Process the potatoes until they are smooth. I had to open the blender and scrape down the sides a number of times to get them completely smooth.

Pre-heat oven to 350 degrees.

Mix all dry ingredients together in a bowl. Blend the eggs with the softened butter or margarine, and the smooth sweet potatoes. Add the wet ingredients to the dry ingredients and mix thoroughly.

Pour the batter into a greased 12×9 pan. Bake for 35-40 minutes or until cake tester comes out clean. Serve warm.

We like this breakfast cake so much I may have to try baking a more desserty version. This one on the beautiful blog KitchenConfidante, looks incredible.

{ 7 comments… read them below or add one }

susan November 22, 2011 at 7:27 am

that is simply gorgeous. what a perfect way to start the morning!

Rachel November 22, 2011 at 7:29 am

Susan – I just ate my third piece. Do you know somewhere where I could purchase a little RESTRAINT? The clear downside of baking tasty things is the propensity to consume them.
Happy Turkey Day!

Jay November 22, 2011 at 9:43 pm

I’m wondering if some raisins would be good in this. It looks delicious as it is, though.

Lynn H November 27, 2011 at 9:53 am

I made this the day after Thanksgiving and it was very tasty. However, my family had a long discussion about what makes a cake a breakfast cake vs snack cake vs dessert. We decided that a streusel topping would make this more breakfast. If its plain its better as a snack cake, maybe with a little whipped cream. But, very delicious nonetheless.

Rachel November 27, 2011 at 4:13 pm

Lynn: I love your family’s debate. I wasn’t sure either. Should we call it a snack cake?

wendy olmstead December 2, 2011 at 4:59 pm

hi. i was wondering if you have made this with other flour besides wheat. i need to gluten-free the recipe. thanks for any info.
grandma wendy

Rachel December 3, 2011 at 7:21 am

Wendy: I know lots of gluten-free bakers substitute Gluten-free all purpose flour for regular all-purpose flour. King Arthur Flour makes a terrific Gluten-Free all-purpose blend. You can find it at Whole Foods or online. I have not tried it in this particular cake, but I imagine it would work quite well. GOOD LUCK!

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