Grandma’s Famous Sweet Potato Butter Cake
Ingredients
For the cake
1 cup mashed sweet potatoes (about 1 large, cooked and peeled)
1 cup unsalted butter, softened
1½ cups granulated sugar
½ cup brown sugar, packed
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup whole milk
1 teaspoon vanilla extract
For the glaze
¼ cup unsalted butter
½ cup brown sugar
2 tablespoons milk
½ teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or a 9x13-inch baking dish.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Stir in the mashed sweet potatoes and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and milk. Bring to a gentle boil and cook for 1–2 minutes, stirring constantly. Remove from heat and stir in the vanilla extract.
Let the cake cool for 10–15 minutes, then drizzle the warm glaze over the cake.
Serve warm or at room temperature. This cake is rich, buttery, and packed with cozy fall flavor—just like Grandma made it.