I have many fond memories of making this cake as it was one of the first things I made for my now wife Linda. Before we were married she would come out on Saturdays and work on the farm and I would cook dinner. One of the first meals was a roasted guinea hen with a potato salad made from many colors of potatoes with boiled quail eggs as a garnish. I then finished it off with a sweet potato cake.
I typically use white fleshed types for this but for this I tried the recipe with all 3 flesh colors, orange, white and purple.
I am not an accurate measurer when it comes to cooking so don't feel you need to get out the super accurate spoons.
Mix the following together with a mixer
2-3 cups of sweet potatoes cooked and mashed or whipped
1/2 cup oil
4 eggs ( duck eggs work great , then use 3)
then add the following
2T baking powder
2 t baking soda
1 t salt
3 t cinnamon
1/2 t ginger
1/2 t cloves
2 cups sugar
3 cups flour
Mix well and the mixture will be very thick and heavy, then add 1/2 cup chopped nuts ( l use walnuts or pecans), stir in with a fork and place in greased and floured pan and bake for 40-60 minutes in 350 oven until a toothpick in the center comes out clean.
Can be frosted with favorite frosting or left unfrosted
purple , orange and white from left to right