Sweet Potato Cake with Cream Cheese Frosting Recipe
A delicious way to turn a vegetable into a decadent dessert, this sweet potato cake features crunchy pecans and a sweet cream cheese icing.
  • Makes: 12-16 servings
  • Prep Time: 15 minutes
  • Cook Time: 25-35 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Sweet potatoes are loaded with the antioxidant beta-carotene.

  • Recipe Created By:


  1. Heat oven to 350 degrees.
  2. In a large bowl, mix together sugar, eggs and oil. Add remaining ingredients one at a time, adding potatoes last.
  3. Coat 3 round 9-inch baking pans or 1 sheet cake pan with a nonstick spray. Spread batter into pans.
  4. Bake in round pans for 25 minutes or in a sheet cake pan for 35 minutes. Insert a toothpick in the center to determine doneness. Cool in pans before turning out for frosting.
  5. To make the icing, cream together butter and cream cheese. Add remaining ingredients and mix well.
  6. Spread on cooled cake, spreading between layers and on sides and top for round layers or over the top and sides of a sheet cake.


  1. Ginger, thanks for visiting our website – hope your sweet potato cake turns out well!

    Jessy Yancey
    Farm Flavor

  2. I would love to try the SweetPotato Cake with the Cream Cheese Icing. How can I get it?

  3. Hi Sharon,

    Yes, the sweet potatoes are raw when you add them to the batter. They cook as the cake bakes. Hope this helps!

    Rachel Bertone

  4. I am a diabetic and I wish the nutritional info was included with the recipes. There are so many good ones, I have changed to sugar free, it would be easier than ‘trial & error’ by tasting & testing. Thank you

  5. Where do the pecans go? Do I add the to the cake batter or on top of the cream cheese frosting?

  6. Hi Robin,

    According to the original recipe, the chopped pecans are mixed into the icing. For photo purposes, we decided to omit them from the icing and use pecans as a garnish, which you can also choose to do if you would like. It’s really up to you and what your preference is. If you’d like more texture in the actual cake, I think adding the pecans to the batter would be delicious! Hope this helps!

    Rachel Bertone
    Farm Flavor

  7. Hi Pamela,

    It depends upon the size of the sweet potatoes you’re using, so it really varies – that’s why we use cups. I would grate one medium-sized sweet potato, which should be about one cup, and go from there. Hope this helps!

    Jessy Yancey
    Farm Flavor

  8. Hi Laura,

    Full size sheet cake pan – 12-by-18-by-2 inches. Hope this helps!

    Jessy Yancey
    editor, Farm Flavor

  9. This is “almost” like carrot cake and i think adding the chopped pecans into the batter would be yummylicious.
    Will definately be giving this a try.

  10. Hi, I have a question, if I added shredded apple to replace one of the cups of sweet potato do you think it would work, or would it be too wet?

  11. This is the best cake ever. I’m and to make it fot every occasion. Thanks for sharing this recipe.

  12. I’m thinking of making this recipe for a charity coffee morning. In the UK we don’t use cups, but weight measures, please can anyone tell me what the cups would be in weight?