Sweet Potato Cake with Cinnamon Cream Cheese Frosting
Prep Time: 10 minutes
Cook Time: 28 minutes
Servings: 12 servings
Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ tablespoon ground ginger
½ teaspoon nutmeg
1 cup brown sugar, packed
2/3 cup granulated sugar
3 large eggs
1 cup vegetable oil
2 cups cooked and mashed sweet potatoes, about 3 large sweet potatoes, see notes
2 teaspoons vanilla
For the Frosting:
8 tablespoons unsalted butter, room temperature
1-8 oz pkg cream cheese, room temperature
1 teaspoon cinnamon
1 teaspoon vanilla
4 cups powdered sugar
Directions:
Preheat oven to 350 degrees and spray a 9x13 baking pan with non-stick cooking spray.
In a medium bowl, add the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and whisk until combined.
In a large bowl, using a hand mixer, beat the sugars, eggs, vegetable oil, mashed sweet potatoes, and vanilla until combined.
Add in the dry ingredients and mix just until combined.
Pour the cake batter into the prepared baking pan. Bake for 28-35 minutes or until a toothpick comes out clean.
Let the cake cool completely before frosting.
For The Frosting:
In a medium bowl, add the butter, cream cheese, cinnamon, and vanilla. Using a hand mixer, blend until creamy.
Add in the powdered sugar a little at a time until blended.
Notes:
To cook the sweet potatoes:
Wash sweet potatoes, pat them dry with a paper towel, and poke holes in them with a fork. Place sweet potatoes on a baking sheet lined with aluminum foil. Bake at 400°F for 45 minutes or until you can easily poke them with a fork. Remove from oven to let cool for 10 minutes.
Using a spoon, scrape out the center and place it in a bowl. Mash with a fork. You will need two cups of this for the cake batter.
You can also poke holes in them and cook them in the microwave for 15-20 minutes or until fork-tender.
Store leftover cake covered in the refrigerator for 4-5 days.
Make sure your butter and cream cheese are room temperature to prevent any lumps.
If you don’t like the stringy fibers from the mashed sweet potatoes, you can pulse them a few times in the food processor to make a smooth sweet potato purée.
If you have one, you can use a stand mixer to make the cake batter and the frosting instead of an electric mixer and a large mixing bowl.
You can add chopped pecans, walnuts, or other nuts to the cake pieces when serving.
The best way to serve this cake is slightly chilled or at room temperature.
Nutritional Facts:
Serving: 12servingsCalories: 412kcalCarbohydrates: 56gProtein: 3gFat: 22gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 186mgPotassium: 268mgFiber: 1gSugar: 58gVitamin A: 1IUCalcium: 56mgIron: 1mg
Recipe courtesy of Butter Your Biscuit.com
