An ideal cozy-weather snack.
Place a rack in middle of oven and preheat to 400°. If using raw sweet potatoes, wrap in foil and roast on a parchment-lined baking sheet until tender , 50–60 minutes.Unwrap sweet potatoes and let sit until cool enough to handle. Transfer to a small bowl. Using a potato masher or fork, smash until smooth. Measure out 1¼ cups purée; save any extra for another use.Reduce oven temperature to 325°. Butter a 9x5" loaf pan or lightly coat with nonstick spray.
Using a rubber spatula, fold in dry ingredients in 2 batches, mixing just until combined after each addition. Scrape batter into prepared pan and smooth surface with an offset spatula.Bake cake until golden and a tester inserted into the center comes out clean, 75–90 minutes. Transfer cake to a wire rack and let cool in pan 15 minutes. Using parchment overhang, lift cake out of pan and onto rack. Remove parchment and let cake cool completely.
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