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Spiced sweet potato cake with maple glaze

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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free

This stunning cake has a rich, moist texture, thanks to a surprising addition: sweet potato. Drizzle it with maple glaze for a stunning treat to share.

  • Serves20
  • Cook time2 hour 20 minutes
  • Prep time20 minutes, + cooling time
Spiced sweet potato cake with maple glaze


  • 1.1kg even-sized gold sweet potatoes, halved lengthways
  • Butter, to grease
  • Plain flour, to dust
  • 250g butter, extra, softened
  • 1 cup (220g) caster sugar
  • 1 cup (220g) brown sugar
  • 3 Coles Australian Free Range Eggs
  • 1 1/2 tbs ground ginger
  • 3 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 1/2 cups (375g) self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2/3 cup (160ml) milk
  • 1/3 cup (95g) Greek-style yoghurt
  • Roasted hazelnuts, to serve
  • Ground cinnamon, extra, to serve

Maple glaze

  • 3/4 cup (185ml) maple syrup
  • 1 1/2 cups (240g) icing sugar mixture
  • 2 tbs milk

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Place the sweet potato, cut-sides up, on lined tray. Bake for 40-45 mins or until the sweet potato is very tender. Cool slightly, then peel and place the flesh in a bowl. Use a potato masher or fork to mash until smooth. Set aside to cool completely.
  2. Step 2

    Reduce oven to 170°C. Brush a 12-cup, 26.5cm (top measurement) bundt pan with butter and dust with plain flour, shaking out the excess.
  3. Step 3

    Use an electric mixer to beat extra butter and combined sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in the ginger, cinnamon, salt and 1 1/2 cups sweet potato flesh. Add the self-raising flour, baking powder and bicarbonate of soda. Beat to combine. Beat in the milk and yoghurt until just combined.
  4. Step 4

    Spoon mixture into the prepared pan and smooth the surface. Gently tap pan on a bench to settle the mixture. Bake for 1-1 1/2 hours or until a skewer inserted in the cake comes out clean. Set aside in the pan for 20 mins before turning onto a wire rack to cool completely.
  5. Step 5

    To make maple glaze, cook maple syrup in a saucepan over medium-high heat for 1-2 mins or until caramelised. Remove from heat. Stir in the icing sugar, milk and 1 tsp sea salt until well combined. Set aside to cool. Stir in a little water to loosen the glaze.
  6. Step 6

    Transfer cake to a serving platter and drizzle with maple glaze. Sprinkle with hazelnut and extra cinnamon.

Nutrition Information

Per Serve

Energy: 1556kJ/372 Cals (18%)

Protein: 5g (10%)

Fat: 13g (19%)

Sat fat: 8g (33%)

Carb: 59g (19%)

Sugar: 24g (27%)

Fibre: 3g (10%)

Sodium: 322mg (16%)