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Sweetpotato Snack Cake

Recipe by Sweetish.
 A sweet little cake is just perfect to share during parties or just enjoy for a dessert the family will love! Not to mention, sweetpotatoes add the perfect amount of moisture the cake, and the pecans make this recipe pure magic.
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  • cups whole wheat pastry flour or all-purpose, unbleached flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • teaspoons medium-grain kosher salt
  • 2 cups, minus 2 tablespoons, sugar
  • 2 cups sweetpotato, mashed
  • ¾ cup buttermilk, room temperature
  • 1 cup sunflower oil or coconut oil, melted and cooled
  • 4 large eggs, room temperature
  • 1 cup pecans, chopped and toasted (add more if desired!)
  • ¾ cup bittersweet chocolate discs or large chocolate bar, chopped into large chunks (optional)


  • Bake 6-8 medium-sized sweetpotatoes at 400°F for 1 hour. Sweetpotatoes should be soft and fragrant. Set aside to cool.
  • Peel and mash sweetpotatoes in a medium-sized bowl. Measure out two cups of sweetpotato, mash it up and set aside. (Mash should be room temperature).
  • Toast the pecans, if not already toasted. Lower oven temperature to 375°F and bake nuts on a clean sheet pan for 8-10 minutes until dark brown. Take care not to burn them. They should be fragrant but smell burned.
  • Lower oven temperature again to 350°F. Grease a 9 X 13″ pan with softened butter.
  • Using a whisk, combine all dry ingredients except sugar in a large bowl, set aside.
  • In another large bowl, combine sweetpotato mash, sugar and buttermilk. Add eggs one at a time and whisk until combined. Slowly stream in oil, and whisk until combined. Add wet mixture/sweetpotato into dry ingredients, folding in together.
  • Once ingredients are almost combined, add pecans and chocolate. Fold gently until incorporated and being careful not to over mix.
  • Pour batter into greased cake pan and bake for 45-50 minutes, or until cake is set. It should be dark golden brown on the top and the center of the cake should spring slightly when pressed.
  • Cool completely for 20-30 minutes before serving.
Serves: 12