Sweet Potato Custard Cake (Moist, Golden & Buttery)
🧡 Ingredients
- 3 cups mashed sweet potatoes (or mashed butternut squash)
- 1 cup sugar
- ½ cup butter, melted
- 1 cup milk (evaporated milk is even richer)
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Optional glossy topping (like the picture)
- 2 tbsp melted butter
- 2 tbsp brown sugar
👩🍳 Instructions
1. Preheat oven
Set to 350°F (175°C).
2. Mix the batter
In a large bowl, whisk together:
- mashed sweet potatoes
- sugar
- melted butter
- milk
- eggs
- vanilla
- cinnamon, nutmeg, salt
Beat until smooth and creamy.
3. Pour into a greased baking dish
Use an 8×8 or 9×9 dish for a nice thick slice like the photo.
4. Add glossy topping (optional but recommended!)
Mix 2 tbsp melted butter + 2 tbsp brown sugar, and gently brush/spread over the top.
This gives that caramelized shiny finish.
5. Bake
Bake 45–60 minutes, or until set and lightly browned on top.
Let cool 10–15 minutes before slicing.
⭐ Serve With
Just like the picture:
- a dollop of whipped cream,
or - vanilla ice cream
- cinnamon honey butter