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Decadent Sweetpotato Poke Cake

NC Sweetpotato Commission 2nd Place Recipe at the 2015 Mountain State Fair
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  • 1 box carrot cake mix
  • 1 1/2 cups sweetpotatoes, cooked and mashed
  • 3/4 cup oil
  • 3 eggs
  • 14 oz can sweetened condensed milk
  • Frosting:
  • 8 oz Cool Whip whipped topping
  • 1 tub cream cheese frosting
  • 8 oz tub whipped cream cheese topping
  • 1/2 cup caramel ice cream topping
  • 1 cup chopped pecans, optional


  • Cake: Mix cake mix, sweetpotatoes, oil and eggs in a bowl with an electric mixer. Beat on medium speed for 2 minutes. Pour into a 9″ x 13″ prepared pan. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes, the poke 20 – 30 holes evenly in cake with handle of a wooden spoon. Pour sweetened condensed milk over cake, filling holes. Let cool completely.
  • Frosting: In a large bowl, beat frosting and cream cheese until smooth. Fold in cool whip. Frost cake with cream cheese mixture. Garnish with caramel and pecans if desired.