I Tried Sweet Potato Cake Instead of Pumpkin… and Wow

Name: Sweet Potato Cake
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 3 cups all-purpose flour (sifted); 1 teaspoon baking soda; ½ teaspoon fine kosher salt; 1½ teaspoon ground cinnamon; ⅔ cup melted coconut oil; 1 tablespoon vanilla extract; 2 cups packed light brown sugar (or coconut sugar); 1 cup sweet potato puree; 1 cup Greek yogurt; 6 large eggs (room temperature); ⅔ cup pecans (chopped); 8 ounces white chocolate (chopped and melted); 1 tablespoon coconut oil; 3 ounces white chocolate (chopped (for topping))

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This sweet potato cake is soft, lightly spiced, and naturally sweet in a way that feels warm and comforting. The white chocolate glaze adds a creamy finish, and the pecans give it a little crunch. It’s an easy dessert that works for fall gatherings, and it’s perfect for the holidays.

Overhead shot of a sliced sweet potato Bundt cake topped with creamy white chocolate glaze and chopped pecans on a marble surface.

I’ll be honest, I didn’t grow up eating Sweet Potato Cake. For the longest time, I didn’t even know it was a thing! But once I tried it, I fell in love. It’s soft, deeply flavored, and has this earthy sweetness that pairs so well with cinnamon and brown sugar. Now it’s one of those recipes I pull out when I want to switch things up from the usual Thanksgiving pies, and it never fails to surprise people in the best way.

If you love baking with sweet potatoes as much as I do, try my Flourless Sweet Potato Brownies or Chocolate Chip Sweet Potato Bread next.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

1 hr 5 mins

Ingredients Needed

Here’s what you’ll need to make this Sweet Potato Cake. You’ll find the full measurements in the recipe card at the bottom of the post.

Coconut oil: Mixed with the melted chocolate to keep the glaze silky.
All-purpose flour: Sift it first for a light, tender crumb.
Baking soda and Fine kosher salt
Ground cinnamon and Vanilla extract
Melted coconut oil: Vegetable oil works too if that’s what you have on hand.
Light brown sugar: Coconut sugar is a great swap if you want a more natural option.
Sweet potato puree: Homemade or canned, just make sure it’s smooth and lump-free.
Greek yogurt: Adds richness and moisture. You can also use sour cream if that’s what you’ve got.
Large eggs: Room temperature helps them blend evenly into the batter.
Pecans: You can use walnuts if you don’t like pecans.
White chocolate: Optional, for the glossy glaze finish.

How to Make Sweet Potato Cake

Here’s how to make the perfect cake every single time:

process shot of whisking eggs with sugar, then on the right its showing adding yogurt and sweet potato to the whisked egg.

Step 1: Preheat your oven to 325°F. Grease a silicone Bundt pan with coconut oil so the cake releases easily after baking. In a large bowl, sift the flour and whisk it together with baking soda, salt, and cinnamon. In another bowl, use an electric mixer to combine the melted coconut oil, vanilla, brown sugar, and eggs until smooth and creamy.

Step 2: Add the sweet potato puree and Greek yogurt to the wet mixture, then mix again until everything is fully combined.

process shot of adding flour to the batter and mixing.

Step 3: Gently fold in the flour mixture using a spatula or whisk until no dry spots remain.

Step 4: Stir in the chopped pecans, then pour the batter into your prepared Bundt pan.

adding batter to the cake pan and the final product of the cake in the pan.

Step 5: Bake for 60 to 70 minutes, or until a toothpick comes out clean from the center. Let the cake cool in the pan before turning it out.

Step 6: For the glaze, melt the white chocolate and mix it with coconut oil until smooth. Drizzle over the cooled cake, then sprinkle with extra chopped white chocolate and pecans if you like.

Close-up of a thick slice of sweet potato cake showing its soft, fluffy texture and bits of pecan inside.

Variations & Tips

→ If you only have mashed sweet potatoes instead of puree, that’s totally fine. Just make sure it’s smooth and not dry before mixing it in.

→ Swap pecans for walnuts or leave them out altogether if you prefer a softer bite.

→ For a dairy-free option, use coconut yogurt and dairy-free white chocolate for the glaze. It will still turn out perfectly creamy.

→ Add a pinch of nutmeg or ginger for a little extra warmth.

→ Always let the cake cool completely before glazing it so the topping stays glossy and doesn’t slide off or melt into the crumb.

Close-up of the inside of the sweet potato Bundt cake showing its moist, tender crumb with bits of pecans, topped with creamy white chocolate glaze.

Common Questions

Can I use a regular cake pan instead of a Bundt pan?

You can. Just use two loaf pans or one large 9×13-inch pan, and keep an eye on the bake time since it may cook a little faster.

How do I store Sweet Potato Cake?

If your kitchen’s cool, you can keep it covered at room temperature for a couple of days. Otherwise, tuck it into an airtight container and store it in the fridge, bringing it back to room temperature before serving so it softens again. You can even bake it a day ahead if you’re planning for the holidays; just add the glaze right before serving so it looks fresh and glossy.

Can I freeze Sweet Potato Cake?

Yes! Wrap the cake (whole or sliced) tightly in plastic wrap and pop it into a freezer-safe bag. When you’re ready for a slice, thaw it at room temperature or warm it slightly in the microwave for that just-baked feel.

Can i use pumpkin puree instead of sweet potatoes?

Yes. Pumpkin puree will work just fine if you prefer that over sweet potatoes.