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Vibrant purple sweet potato cake with striking color and natural sweetness is a beautiful treat. A family recipe with fresh, earthy flavor.
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper for easy release.
Steam or boil the purple sweet potatoes until completely fork-tender, about 25 minutes. Let cool, then peel.
Mash the cooked sweet potatoes in a large bowl until very smooth. Add sugar and warm melted butter and mix thoroughly while the potatoes are still warm to encourage absorption.
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, sift together flour, baking powder, and salt. Gradually add to the sweet potato mixture, folding gently to avoid overmixing.
Add milk in two portions, mixing until you have a smooth, pourable batter. Adjust consistency if too thick, but avoid making it runny.
Pour batter into prepared pan, smoothing the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool cake in pan for 10 minutes on a wire rack, then carefully remove from pan. Allow to cool completely before slicing for best texture.
