Sweet Potato Spice Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 eggs1 1/2 cups sugar (or Splenda)1/2 packed brown sugar3/4 canola oil2 cups baked, mashed, sweet potato1 1/2 cups whole wheat flour1/2 oat bran2 tsp baking powder1 tsp baking soda1/2 teaspoon salt2 tsp cinnamon, ground1 tsp ginger, ground1/2 tsp nutmet, ground1/4 tsp cloves, ground
*Makes 24 ample pieces*
Preheat oven to 350 degrees. Spray 15x10x1" pan with non-stick cooking spray.
In a large bowl, beat eggs, sugars, oil, and sweet potato with whisk until smooth.
In another large bowl combine flour, bran, baking powder and soda, salt, and spices. Stir with fork to mix.
Combine dry ingredients with egg mixture. Stir to combine.
Spread in pan. Bake 25 minutes or until cake springs back when touched lightly.
Cool on wire rack. Cut into 24 pieces (6 pieces by 4 pieces). Dust with powdered sugar if desired.
(Original recipe from Betty Crocker's Fall Baking booklet with personal changes and additions.)
Number of Servings: 24
Recipe submitted by SparkPeople user THINLAS.
Preheat oven to 350 degrees. Spray 15x10x1" pan with non-stick cooking spray.
In a large bowl, beat eggs, sugars, oil, and sweet potato with whisk until smooth.
In another large bowl combine flour, bran, baking powder and soda, salt, and spices. Stir with fork to mix.
Combine dry ingredients with egg mixture. Stir to combine.
Spread in pan. Bake 25 minutes or until cake springs back when touched lightly.
Cool on wire rack. Cut into 24 pieces (6 pieces by 4 pieces). Dust with powdered sugar if desired.
(Original recipe from Betty Crocker's Fall Baking booklet with personal changes and additions.)
Number of Servings: 24
Recipe submitted by SparkPeople user THINLAS.
Nutritional Info Amount Per Serving
- Calories: 193.8
- Total Fat: 8.4 g
- Cholesterol: 37.8 mg
- Sodium: 170.7 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 1.8 g
- Protein: 2.7 g