Ingredients
For the Cake:
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1 cup mashed sweet potatoes (from roasted or canned, well-drained)
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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1/4 cup light brown sugar
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2 large eggs, room temperature
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1/4 cup sour cream or Greek yogurt
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1/4 cup milk
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Zest of 1 orange
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Zest of 1 lemon
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1 tsp vanilla extract
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1 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1/2 tsp baking powder
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1/4 tsp salt
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1/2 tsp cinnamon
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1/4 tsp nutmeg
Optional Citrus Glaze:
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1/2 cup powdered sugar
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1–2 tbsp orange juice
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1 tsp lemon juice
Instructions
If using fresh sweet potatoes, roast at 400°F for 45–50 minutes until tender. Cool, peel, and mash. Measure 1 cup.
In a large mixing bowl, beat butter, sugar, and brown sugar until fluffy (about 3–5 minutes). Add eggs one at a time, mixing well after each.
Stir in mashed sweet potato, sour cream, milk, citrus zest, and vanilla. Mix until smooth.
In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add dry ingredients to wet, mixing on low speed just until combined. Do not overmix.
Pour into a greased loaf pan or small bundt pan.
Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.
Whisk glaze ingredients and drizzle over cooled cake.
Notes
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Measuring the Sweet Potato: Always measure after mashing to ensure accurate texture and moisture balance in the cake.
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Room Temperature Ingredients: Butter, eggs, and sour cream blend more smoothly when at room temp, which leads to a lighter, more uniform crumb.
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Don’t Overmix: Overworking the batter once the flour is added can make the cake dense. Mix just until incorporated.
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Use Fresh Citrus Zest: It makes all the difference in flavor and aroma—don’t skip this if you want that bright summer finish.