Brown-Eyed Susan Sweet Potato Cake

Brown-Eyed Susan Sweet Potato Cake

In this recipe:

based on 66 reviews
This Looks YUMMY!
15 min.
50 min.
12 servings

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!


  • 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
  • 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
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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.

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.

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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.

- Loraine Miller


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

- carol buckow from lewiston ny

Creamy Premier White Icing

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!!!!

- L MESSINA from

brown- eyed susan sweet potato cake

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.

- patricia johnson from LUFKIN, TX

Simple and Yummy

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.

- S Dennis from PHILA, PA

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • 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.

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