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Naturally sweet potato cake with golden color and soft texture is a wholesome treat. A family recipe with fresh, earthy sweet potato flavor.
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
Peel and chop sweet potatoes, then steam or boil until very tender, about 20 minutes. Drain and mash well while warm to ensure a smooth texture.
In a large bowl, cream unsalted butter with sugar using medium speed until light and fluffy, about 2-3 minutes.
Beat in mashed sweet potatoes, eggs, and vanilla extract, mixing thoroughly after each addition for even distribution and moisture.
In a separate bowl, whisk together flour, baking powder, ground cinnamon, and salt. Gradually fold dry ingredients into the wet mixture, alternating with milk to maintain a smooth batter consistency.
Pour batter evenly into the prepared pan. Smooth the top using a spatula. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully turn onto a wire rack to cool completely. Slice and serve as desired.
