Sweet Potato Coffee Cake – a delicious recipe with sweet potatoes, eggs, milk, cornmeal, flour, honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Boil sweet potatoes (with skins) for about 50 minutes or until just tender when stabbed with a fork.
2
Allow potatoes to cool several minutes.
3
Preheat oven to 375F Prepare a 8x8-inch baking dish with a light coating of cooking spray.
4
Cut potatoes in half length-wise.
5
Scoop potato out of skins with a teaspoon and place in a bowl; set aside.
6
Discard skins.
7
In a separate bowl, mix eggs, milk, honey and butter.
8
Add wet ingredients to dry ingredients and stir.
9
Fold in potatoes (don't worry if the potatoes are clumpy as long as the pieces (scoops) are small.
10
Pour batter into prepared baking pan.
11
Cook for 50 minutes or until a tooth pick inserted in the center comes out clean.
12
Cut into squares and serve with butter.
407
kcal
Calories
14
g
Fat
57
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large sweet potatoes, 2 large eggs, lightly beaten, 1 ½ cups milk, room temperature, 1 cup cornmeal, and more.
Yes, Sweet Potato Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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