Beadie'S Sweet Potato Coffee Can Cakes
Sweet potato coffee can cakes offer a moist, flavorful treat with hints of cinnamon, nutmeg, and nuts, perfect for a comforting dessert or snack suitable for all ages.
Ingredients
Instructions
- Mix all ingredients together until well combined.
- Fill four 4-pound coffee cans halfway with the batter.
- Bake at 350°F (175°C) for 1 hour.
- Allow the cakes to cool in the cans.
- Replace lids to keep the cakes fresh.
- The cakes may be frozen wrapped in foil for later use.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or substituting half of the sugar with brown sugar. You can also replace the dark raisins with cranberries or chopped dates for a different taste. If you prefer, use whole wheat flour instead of all-purpose flour for added nutrition. Be sure to mash the sweet potatoes until smooth to ensure even mixing.
Serving Suggestions
These Sweet Potato Coffee Can Cakes are delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, dust with powdered sugar or serve alongside a side of Fletcher'S Fruit Salad for a refreshing contrast. They also pair beautifully with a cup of coffee or tea, making them perfect for afternoon gatherings or dessert.
Storage & Reheating
Once the cakes are completely cool, store them in their coffee cans with lids tightly secured to maintain freshness. They can be kept at room temperature for up to a week. For longer storage, wrap each cake in foil and place in a freezer-safe bag to freeze. When ready to enjoy, thaw at room temperature or reheat in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Beadie'S Sweet Potato Coffee Can Cakes contains roughly 2294 calories, with 31g protein, 363g carbohydrates, and 93g fat. It is an excellent source of dietary fiber (212% of the Daily Value), iron (79% of the Daily Value), and protein (61% of the Daily Value). Note that it is relatively high in sodium, at 2048mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes for convenience. Just make sure to drain them well and mash until smooth. Keep in mind that canned sweet potatoes may have added sugar, so you might want to adjust the sugar amount in the recipe to suit your taste.
How can I make this recipe gluten-free?
To make these cakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture. Additionally, check that all other ingredients are certified gluten-free, especially the baking soda and spices, to avoid any cross-contamination.
What can I add to enhance the flavor?
You can enhance the flavor by adding chopped nuts like pecans or walnuts, or folding in some chocolate chips for a sweet twist. A tablespoon of grated ginger or a splash of maple syrup can also add depth to the cake's flavor profile, making it even more delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).