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Sweet Potato Upside Down Cake


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Rate this recipe 4.3/5 (12 Votes)


  • 3 tbsp butter
  • 1/4 cup brown sugar
  • 1 tbsp bourbon
  • 2 medium sweet potatoes, peeled and cut into very thin slices
  • 1 1/2 sticks butter, at room temperature
  • 3/4 cup sugar
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp ginger
  • 3 eggs
  • 1/2 cup buttermilk
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda



Step 1

In a small stockpot, melt 3 tablespoons of butter. Add 1/4 cup brown sugar and whisk until sugar dissolves. Remove from heat and stir in 1 tablespoon bourbon. Pour the syrup into the bottom of a 10 inch cake pan. Place the thinly sliced sweet potatoes on top of the syrup starting from the middle and working your way to the outside in a concentric circle.

In the bowl of a stand mixer (of hand mixer), beat butter and sugar until light and fluffy. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, cardamom and ginger. Mix with a fork. In a small bowl combine eggs, buttermilk and vanilla and whisk until combined.

Slowly add 1/3 of the flour mixture to the mixer followed by 1/3 of the egg mixture. Mix until just combined and then repeat until everything is incorporated in the mixing bowl. Spoon batter on top of the sweet potatoes and bake 30-40 minutes, at this point a toothpick inserted into the middle should come out clean and you should be able to poke the middle of the cake and have it immediately bounce back. Remove from oven and allow to cool 15 minutes on a wire rack before inverting onto a cake plate. Serve and enjoy!

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