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Dessert Recipes

Sweet Potato Apple Cake

Perfect for snacking, this treat is a great way to use leftover candied sweet potatoes or yams after a big feast.

Serving Size:


Active Time:

30 min.

Total Time:

4 hrs.


  • 2¼ cups all-purpose flour
  • 2 tsp. pumpkin pie spice
  • 1½ tsp. baking soda
  • 1¼ tsp. salt
  • ¼ tsp. baking powder
  • 1 Gala apple, cored, diced, about 1⅔ cups
  • ⅓ cup raisins
  • ½ cup butter, at room temp.
  • 1½ cups packed light brown sugar
  • 3 eggs
  • 1½ cups leftover mashed sweet potatoes or candied yams
  • ⅓ cup + 3 Tbs. apple juice
  • 1½ cups confectioners’ sugar
  • Apple slices (optional)


  1. Preheat oven to 350°F. Coat 9″x5″ loaf pan with cooking spray. In bowl, combine flour, pumpkin pie spice, soda, salt and baking powder; reserve. In small separate bowl, combine apple and raisins; toss with 2 Tbs. flour mixture; reserve.  
  2. On medium speed, beat butter and brown sugar until combined. On medium-low, beat in eggs and potatoes until blended. (Mixture will look curdled.) 
  3. On low, alternately beat in reserved flour mixture with ⅓ cup juice until blended. Stir in reserved apple mixture. Transfer to pan. Bake 1 hour, 20 minutes or until toothpick inserted into center comes out clean. Cool on rack 10 minutes. Transfer from pan to rack; cool. Mix confectioners’ sugar and enough of remaining juice until smooth and spreadable. Spread over loaf. If desired, garnish with apple slices.

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