We bake carrot or beetroot cake, then why not potato cake? Today I have a recipe from an American book from 1837 for sweet potato cake. If I hadn’t told Bartek what it had been made of, he would have been convinced that it was a carrot :) The color, consistency as well as taste are similar to well-known carrot cake.

Sweet potato cake

The difference is that this cake is much more moist. What is incredible is that it doesn’t require a lot of work to prepare it :) The mould, which I used, is 24cm in diameter.

Sweet potato cake


  • Icing sugar to sprinkle the cake
  • 1 14 cup of cream 30 prcnt
  • 34 cups of icing sugar
  • 3 13 oz. of butter
  • 1 pc of egg white
  • 3 pcs of yolk
  • 20 oz. of sweet potatoes


  1. Peel sweet potatoes, dice, pour cold water and cook like potatos, until they are soft.
  2. Beat them with a mallet until smooth consistency is formed.
  3. Add 3 egg yolks, melted butter, icing sugar, cream, 1 egg white. Mix everything (use a blender if necessary)
  4. Line baking mould with baking paper. Put the dough into it.
  5. Bake the cake in the oven in 180 degrees for 1hour and 15 minutes. Leave the cake to cool down. The cake is moist and consistent. Serve with a bit of icing sugar.

Original content of the recipe from 1837

Boil two pounds of potatoes till soft, beat them in a mortar, and rub them through a sieve till quite fine. Mix in half a pound of fresh butter melted, beat up the yolks of eight eggs, and the whites of three. Add half a pound of white sugar pounded, half a pint of white wine, and stir them well together. Grate in half a nutmeg, and stir in half a pint of cream. Lay a good puff paste at the bottom and round the edges of your dish, pour in your mixture, and bake it of a nice brown.Read more »
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About the author:
Lena Gryszko

Cooking is my #1 passion. I love to collect cookbooks from different countries. Several times a year, together with my husband, we travel to discover new and unforgettable flavors. I can’t imagine my life without tasty and good quality food.

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