Brown-Eyed Susan Sweet Potato Cake

Brown-Eyed Susan Sweet Potato Cake
Makes:
12
servings
Prep Time:
15
minutes
Total Time:
50
minutes
based on 66 reviews
3
Brown-Eyed Susan Sweet Potato Cake was a finalist winner of the Nestlé Toll House "Share the Very Best" recipe contest, this dessert was created by Helen Conwell of Fairhope, AL. This cake recipe will put YOU on a pedestal!

In this recipe:

Store Locator

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 can (15 oz.) mashed sweet potatoes or unsweetened sweet potatoes, rinsed, drained, and mashed
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup chopped pecans
  • 1/2 cup water
  • CREAMY PREMIER WHITE ICING
  • 3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 1 1/2 tablespoons butter or margarine
  • 1/2 cup (4 oz.) cream cheese
  • 1/3 cup sour cream
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 3 to 4 cups powdered sugar

Directions:

FOR CAKE:
PREHEAT
oven to 350° F. Lightly grease and flour one 13 x 9-inch or two 9-inch-round baking pans.

COMBINE flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl. Combine sweet potatoes, granulated sugar and brown sugar in large bowl. Add eggs, one at a time, beating well after each addition. Add oil; beat until well blended. Stir in morsels, pecans and water. Stir in flour mixture; mix until blended. Pour into prepared pan(s).

BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan(s) on wire rack(s). For layer cakes, remove from pans after 10 minutes. Frost with Creamy Premier White Icing.

FOR CREAMY PREMIER WHITE ICING:
MICROWAVE
morsels and butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT cream cheese and sour cream into morsel mixture until creamy. Add vanilla extract and almond extract. Gradually beat in powdered sugar until mixture reaches spreading consistency. Makes about 3 cups.


Photograph is exclusive property of Publications International, LTD.


Reviews:

Review This Recipe

CHOCOLATE SWEET POTATO CAKE

 Star(s)

DEE ORLOSKI from MENTOR, OH

THIS IS REALLY PRETTY GOOD! I LOVE SWEET POTATOES AND I LOVE CHOCOLATE. WHAT A GREAT , MOIST AND LOVELY COMBINATION OF INGREDIENTS.

Read More Reviews

Review This Recipe
  •  Star(s)

    yummy

    Loraine Miller from ,

    I love to bake different kinds of cakes and pies, and each Christmas I try a different cake. This cake was easy to make and the tast was out of sight, icing was also easy . I made the same cake butinstead of sweet potatoes, I used pumpkin and it was just as good. Now I feel like a pro at baking. Thanks again for such wonderful recipe.

  •  Star(s)

    Excellent

    carol buckow from lewiston ny

    This cake was great and got many compliments from people at the pot luck.

  •  Star(s)

    Creamy Premier White Icing

    L MESSINA from

    I used this Icing recipe to frost my own sweet potato pound cake & it was FABULOUS! Everyone LOVED it! Would be great on carrot cake, banana cake, etc. Can't go wrong. EXCELLENT!!!!

  •  Star(s)

    brown- eyed susan sweet potato cake

    patricia johnson from LUFKIN, TX

    this is an every good and moist cake that every one should trid. my girls help me with this cake. it going to be one of my favorite for my family.

  •  Star(s)

    Simple and Yummy

    S Dennis from PHILA, PA

    I made this cake for the holidays everyone couldn't believe how good it was. Also the frosting is useful on other cake varieties. Will make again.

  •  Star(s)

    GREAT!!

    DIANNE CURTISS from GLEN GARDNER, NJ

    I had my granddaughter over the holidays and she does not like sweet potato, but loved this cake. We grew sweet potatoes this year so I used fresh baked instead of canned. Worked fine. The whole family said I could make it again.

  •  Star(s)

    yummy

    EILEEN PRUGAR from shirley, NY

    I thought it would be much harder to make then it was an I got the family to get the fiber of the sweet potatoes!!! I will make it again

  •  Star(s)

    Outstanding!

    Faith Adrian from NEW BERN, NC

    I made this exactly like the recipe stated and my whole family loved it. It takes a little more time but it is worth it. I then decided to be adventurous and used canned pumpkin the next time I made it. It came out just as good. This recipe is by far one of the best. You really need to try it.

  •  Star(s)

    BROWN EYED SUSAN SWEET POTATO CAKE

    ANNIE WATTS from PRICHARD, AL

    TRIED THIS RECIPE IT WAS DELIOUSELY GOOD. CAKE WAS GONE IN ONE DAY

  •  Star(s)

    brown-eyed susan sweet potato cake

    elaine hilton from little falls, NJ

    What a delicious dessert! Elegant and worth the time to make. Everyone will LOVE this special treat!

  •  Star(s)

    The Perfect Family Cake

    Susan Campbell from GRASS LAKE, MI

    I didn't have any sweet potatoes, so I substituted pumpkin (not pie mix). Results were absolutely wonderful. My family loves this cake, a new favorite!

  •  Star(s)

    Brown Eyed Susan Sweet Potato Cake

    Charlotte Gohl from Philadelphia, PA

    Great, well worth the effort. Smelled great while baking and did not last long.

  •  Star(s)

    Brown-Eye Sweet Potato cake

    Maureen Wilson from Marietta, GA

    This is a very moist cake and also very delicious. Instead of the canned sweet potatoes I used some baked sweet potatoes instead. Very simple and easy to make.

  •  Star(s)

    WOW!

    REGINA SCOTTO from AMITE, LA

    What a great cake! very moist and a great flavor combination. This one will appear often!

  •  Star(s)

    Sweet Potato Cake

    J. E. Cash from ARLINGTON, MA

    When one looks at the list of ingredients, it looks as if this would be a difficult recipe. But this is not difficult to put together at all and is scrumptious.

  •  Star(s)

    Deliciously yummy

    Diane Gatto from PHILADELPHIA, PA

    this cake is moist, easy to make and best of all delicious. It has become a favorite with my family and I will make it often. The frosing is also delicious and will probably taste great on other cakes as well.

  •  Star(s)

    Very Good

    Tanya McClure from HAINES CITY, FL

    This cake was actually better than I had expected, even our non sweet potato lovers enjoyed!

  •  Star(s)

    Brown-Eyed Susan Sweet Potato Cake

    Phyllis Wiedner from HIGHLAND, IL

    Very moist. Unsual. DELICIOUS!!!!! It's a keeper. Thanks for sharing

  •  Star(s)

    Easy to make -- delish to eat!

    Gabrielle Lichterman from NYC, NY

    I love sweet potatoes, so this was a great new way to use them in a recipe. I loved the cake -- so moist and delicious. And my husband raved about it. We even fought over who got the last piece! I didn't include the white chocolate morsels (I'm not a fan of white chocolate), but it came out just as great.

  •  Star(s)

    Brown-Eyed Susan Sweet Potato Cake

    Alice Keeney from STRONGSVILLE, OH

    This has a lot of ingredients but the flavor is incredible. It's like no other cake I've ever eaten and everyone raved about it!

  •  Star(s)

    UNUSUAL AND DELICIOUS

    Carol Perry from WESTFIELD, NJ

    This is such an unusal cake and very delicious. I made this for a bridal shower and everyone loved this cake.

  •  Star(s)

    Great holiday recipe

    Betty Lewis from WOOSTER, OH

    I found this easy to make,but think it is best made in oblong pan because of the sweetnees. The icing adds to the sweetnees. I used the nestle swirled chocolate/white morsels for the icing. this will be a staple recipe in my holiday/special desserts from now on.

  •  Star(s)

    Good

    Jessica Weiss from WICHITA FALLS, TX

    I made this for my Grammy's birthday. Everyone seemed to enjoy it, especially the nuts and chocolate bits that were in the cake. Be sure to refrigerate the cake after you frost it, as the frosting has cream cheese and sour cream in it!

  •  Star(s)

    Brown Eyed Susan Sweet Potato Cake

    Donna Ingalls from South Carolina

    Excellent tasting cake. No one knew that sweet potatoes were an ingredient! This cake is so moist. A real crowd pleaser and it looks very lovely on the plate.

  •  Star(s)

    Brown-Eyed Susan Sweet Potato Cake

    Debbye Trueman from FRONT ROYAL, VA

    The Cake looks really yummy. Not at all what I expected. My husband took it to work and they all enjoyed it.

  •  Star(s)

    Brown Eyed Susan Sweet Potato Cake

    Ruth Minsk-Whitehead from OCALA, FL

    This cake is so moist...I even added a diced apple and it was even better. The icing is superb!

  •  Star(s)

    Excellent

    Annette Witherspoon from GEORGETOWN, TX

    Made this today for Sunday Dinner. This is so moist! All raved about it. Thanks for this great addition to my house.

  •  Star(s)

    Brown-Eyed Susan Sweet Potato Cake

    Patricia Bradley from GREENSBORO, NC

    Excellent cake with a bit different taste than the everyday cake, moist and heavenly! Everyone needs to try this one!

  •  Star(s)

    CHOCOLATE SWEET POTATO CAKE

    DEE ORLOSKI from MENTOR, OH

    THIS IS REALLY PRETTY GOOD! I LOVE SWEET POTATOES AND I LOVE CHOCOLATE. WHAT A GREAT , MOIST AND LOVELY COMBINATION OF INGREDIENTS.

  •  Star(s)

    And It Is Good for You Too

    RITA GUENTHER from BLOOMINGDALE, OH

    I'm always looking for recipes that have something in them that's good for you. In this case the sweet potatoes. I try to make it a way of life to eat healthy yet not give up the "good" stuff. This recipe is very good. No one knew it had sweet potatoes in it. Will definitely make it again.

  •  Star(s)

    Brown-Eyed Susan Sweet Potato Cake

    Phyllis Minich from BUTLER, PA

    I made this for a get together with old school friends. It was a big hit. Loved by everyone. Reminded me of old days growing up. I will make this again for family and friends.

  •  Star(s)

    Brown-Eyed Susan Sweet Potato Cake

    betty b from OAKHURST, CA

    this is good and easy too make

  •  Star(s)

    Grandma would be proud

    Denise Perrin from Garden Grove, CA

    This one is moist and satifsfying. Definitely worth the effort. It has an old-fashioned taste. I'll make it again.

  •  Star(s)

    worth the effort

    KAREN BYERS from Montello, WI

    This cake was so good. I wasn't sure about chocolate and sweet potatoes together but much to my surprise it worked!

  •  Star(s)

    Brown-Eyed Susan Sweet Potato Cake

    Roger Bergman from PROCTOR, MN

    This took me longer to do than the 15 minutes advertized but it certainly is a wonderful cake, deserving of its awards. We'll make it again real soon.

  •  Star(s)

    Brown-Eyed Susan Sweet Potatoe Cake

    Kim Lauer from EASTON, PA

    My mother gave me two big brown bags of sweet potatoes I didn't know what to do with all of them I do Know now. Thanyou it was great.

  •  Star(s)

    Great

    Valerie Johnson from JACKSONVILLE, FL

    This cake is so good. The chocolate chips are a nice addition. I had no idea they would go so well with sweet potatoes. This was a hit at Thanksgiving.

  •  Star(s)

    Brown-eyed Susan Sweet Potato Cake

    L Jang from SAN MATEO, CA

    A very moist, flavorful cake. My friends couldn't tell it was sweet potatoes in it and they really enjoyed it.

  •  Star(s)

    Wow!!!!!

    S Brannen from Birmingham, AL

    I think I am in heaven everytime I bake this cake. No wonder it won.

  •  Star(s)

    Great Cake

    JEANNA JONES from SIBLEY, IA

    This cake is very moist & delicious. The secret ingredient of sweet potatoes I think is the key ingredient. Frosting always stays fresh, too!

  •  Star(s)

    Moist Cake!

    JEANNA JONES from SIBLEY, IA

    This was a very moist & delicious cake. The frosting stays gooey-just like it was put on even a few days after it is made.

  •  Star(s)

    sweet potato cake

    Carine Nadel from LAGUNA HILLS, CA

    My husband absolutely hates sweet potatoes, but he enjoyed this cake. That is testament right there to how good it is!

  •  Star(s)

    Brown-eyed Sweet potato cake

    L Jang from SAN MATEO, CA

    What a delicious cake! You can't even tell that there is sweet potatoes in it. Everyone loved it.

  •  Star(s)

    worth the effort

    Paula Mason from OKLAHOMA CITY, OK

    This cake tasted great, but I try to keep excessive sugars and fats out of my familys' diet. I usually try a recipe out,then modify it to be a little more nutritionally beneficial. This is an easily modified recipe, works exceptionally well with sucralose instead of sugar, applesauce for part of oil, blended silken tofu for 1/2 of the sour cream,cream cheese, and butter in the frosting

  •  Star(s)

    Excellent

    Stephanie Stroud from Lewiston, ME

    I have never tried any kind of dessert with sweet potato in it. This was a big hit in my house!!! Wonderful texture and flavor.

  •  Star(s)

    No wonder it won!

    Carine Nadel from LAGUNA HILLS, CA

    This cake was so yummy and moist! Even my sweet potato hating hubby loved it. That's got to be a tell tale sign of a great recipe!

  •  Star(s)

    Brown-Eyed Susan Sweet Potato Cake

    Lynn Pitts from Booneville, AR

    My family liked the recipe, but My husband asked me to get rid of the chocolate pieces. He felt it would taste better without them. My children on the other hand could not get enough.

  •  Star(s)

    Brown-Eyed Sweet Potato Cake

    kathy stanton from shelby, OH

    This cake is very good, except I didn't put the chocolate chips in it. I also used a cream cheese icing on it.

  •  Star(s)

    Easy and so good

    Budding cook from Washington, DC

    I have bareley baked anything from scratch before, and thought this recipe came out so well. Everyone that tried it loved it; I took a full quarter of this cake to a friend's house and had to physically stop him from eating it all at once. My only recommendation would be to add more powdered sugar to the icing than the recipe calls for. I had to add quite a bit to keep it from being runny.

  •  Star(s)

    Brown Eyed Sweet potato cake

    DONITA WATSON from taylor, MI

    This recipe was great. However I omitted the chocolate morsels, and instead of mashed sweet potatoes, I used 150z of sweet potatoe baby food. This made the cake extra moist, and it saved some time in peeling the potatoes also! I will make it again!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 788
  • Calories from Fat: 329
  • Total Fat: 36.6g (56% of DV)
  • Saturated Fat: 11.8g (59% of DV)
  • Cholesterol: 70mg (23% of DV)
  • Sodium: 465mg (19% of DV)
  • Carbohydrates: 110.3g (36% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 78.9g
  • Protein: 6.9g
  • Vitamin A: 131% of DV
  • Vitamin C: 4% of DV
  • Calcium: 8% of DV
  • Iron: 24% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY POLICY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Brown-Eyed Susan Sweet Potato Cake

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 can (15 oz.) mashed sweet potatoes or unsweetened sweet potatoes, rinsed, drained, and mashed
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup chopped pecans
  • 1/2 cup water
  • CREAMY PREMIER WHITE ICING
  • 3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 1 1/2 tablespoons butter or margarine
  • 1/2 cup (4 oz.) cream cheese
  • 1/3 cup sour cream
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 3 to 4 cups powdered sugar

 

Directions

FOR CAKE:
PREHEAT
oven to 350° F. Lightly grease and flour one 13 x 9-inch or two 9-inch-round baking pans.

COMBINE flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl. Combine sweet potatoes, granulated sugar and brown sugar in large bowl. Add eggs, one at a time, beating well after each addition. Add oil; beat until well blended. Stir in morsels, pecans and water. Stir in flour mixture; mix until blended. Pour into prepared pan(s).

BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan(s) on wire rack(s). For layer cakes, remove from pans after 10 minutes. Frost with Creamy Premier White Icing.

FOR CREAMY PREMIER WHITE ICING:
MICROWAVE
morsels and butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT cream cheese and sour cream into morsel mixture until creamy. Add vanilla extract and almond extract. Gradually beat in powdered sugar until mixture reaches spreading consistency. Makes about 3 cups.


Photograph is exclusive property of Publications International, LTD.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Brown-Eyed Susan Sweet Potato Cake

Add to Folder Cancel

recipe added successfully!

Brown-Eyed Susan Sweet Potato Cake was added to your  folder.

Close

share with your friends

Brown-Eyed Susan Sweet Potato Cake