top of page

Sweet Potato Cake

1 1/2 cups cooking oil

2 cups sugar

4 eggs, separated

4 tablespoons hot water

2 1/2 cups flour, sifted

3 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 1/2 cups raw sweet potato, grated

1 cup pecans, chopped

1 teaspoon vanilla



1 large can evaporated milk 

1 cup sugar

1 stick margarine

3 egg yolks

1 teaspoon vanilla

1 1/3 cups flaked coconut


Combine cooking oil and sugar and beat until smooth. Add egg yolks and beat well. Add hot water, then dry ingredients that have been sifted together. Stir in potatoes, nuts and vanilla and beat well. Beat egg whites until stiff and fold into mixture. Bake in three greased 9” cake pans at 350 degrees for 25 to 30 minutes.

Heat butter, syrup and milk. Add pecans. Cook until thickened. Add 1/2 teaspoon vanilla and a dash of salt. Spread over the cake.

Farm fresh pecans • Pecan gifts • Pecan cracking
Open Monday to Friday • 1 to 5 p.m.

© 2020 by Bryant Pecan Company, Ada, Oklahoma.

Website by


  • Facebook App Icon
  • Instagram
  • Pinterest App Icon
bottom of page