If you’re looking for a dessert that combines comfort and indulgence, let me introduce you to my sweet potato cinnamon roll cake! This cake is a delightful blend of moist, fluffy sweetness with a warm cinnamon swirl that dances on your taste buds. I first made this for Thanksgiving a few years ago, and I can’t tell you how quickly it disappeared! The rich flavor of the sweet potatoes adds a unique twist, making it not just incredibly delicious but also a bit more wholesome. Trust me, once you take a bite, you’ll understand why this sweet potato cinnamon roll cake has become a family favorite at all our celebrations!
Ingredients List
- 2 cups mashed sweet potatoes (freshly prepared for the best flavor)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chopped pecans (for that delightful crunch)
- 1/2 cup cream cheese (softened for easy mixing)
- 1/4 cup milk (to make the frosting perfectly creamy)
How to Prepare the Sweet Potato Cinnamon Roll Cake
Prepping the Oven and Mixing Ingredients
First things first, let’s get that oven preheating to 350°F (175°C). This step is super important because it ensures your cake bakes evenly! While that’s heating up, grab a large mixing bowl and combine your mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil. Mix them together until it’s all nice and creamy. Remember to take your time here—proper mixing will give your cake that lovely, smooth texture!
Combining Dry Ingredients
Now, let’s whip up the dry ingredients! In another bowl, you’ll want to whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure everything is well combined. I like to use a whisk for this to get rid of any lumps and ensure even distribution of those spices. Once it’s mixed, gradually add this dry mixture to your sweet potato mixture, stirring gently until they’re just combined. Don’t overdo it; a few lumps are perfectly fine!
Baking the Cake
Alright, it’s time to transfer that delicious batter into a greased baking pan. Spread it out evenly with a spatula, and pop it in the oven! Bake for about 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it towards the end—every oven is a little different, so you don’t want to risk it overbaking!
Making the Frosting
While your cake is cooling, let’s make that dreamy cream cheese frosting! In a mixing bowl, combine the cream cheese and milk. Beat them together until it’s smooth and creamy—this shouldn’t take more than a couple of minutes. If you want a little extra sweetness, feel free to add a touch of powdered sugar to taste!
Final Touches
Once your cake has cooled completely (patience is key!), it’s time to frost it. Spread that luscious cream cheese frosting generously over the top. For an extra crunch and a pop of flavor, sprinkle some chopped pecans on top. Trust me, this little touch makes a world of difference! Now, slice it up and get ready to wow your friends and family with this delightful sweet potato cinnamon roll cake!
Nutritional Information
Here’s the estimated nutritional breakdown for each slice of this scrumptious sweet potato cinnamon roll cake. Keep in mind that these values can vary based on the specific ingredients you use, but this should give you a good idea of what to expect!
- Calories: 280
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Carbohydrates: 40g
- Sugar: 22g
- Fiber: 3g
- Protein: 4g
This cake is not just a treat for your taste buds but also a fun way to sneak in some nutrients from those sweet potatoes! Enjoy every delicious bite!
Why You’ll Love This Recipe
- Unique Flavor: The combination of sweet potatoes and cinnamon creates a warm, comforting taste that’s hard to resist.
- Moist Texture: Thanks to the sweet potatoes, this cake is incredibly moist and tender, making every bite a delight.
- Quick Preparation: With simple steps and just a few mixing bowls, you can whip this cake up in no time—perfect for busy days!
- Vegetarian-Friendly: Everyone can enjoy this dessert, as it fits perfectly into a vegetarian diet.
- Perfect for Any Occasion: Whether it’s a holiday gathering or a cozy family dinner, this sweet potato cinnamon roll cake is sure to impress!
- Easy to Customize: Add your favorite nuts, spices, or toppings to make it your own—there are endless possibilities!
Tips for Success
To ensure your sweet potato cinnamon roll cake turns out absolutely perfect, I’ve got some handy tips that I swear by! Trust me, these little tricks make all the difference.
- Use Fresh Sweet Potatoes: For the best flavor, go with freshly mashed sweet potatoes instead of canned. The natural sweetness and creaminess of fresh potatoes really shine through in this cake!
- Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature. This helps them mix together smoothly, ensuring a fluffy and well-blended batter.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, and we want that light, airy texture!
- Check for Doneness: Keep an eye on that timer! Every oven is different, so start checking your cake a few minutes early. A toothpick should come out clean or with just a few crumbs attached when it’s done.
- Let It Cool: Patience is key! Allow the cake to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful finish.
- Serving Suggestions: Serve it warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It’s perfect for dessert, but I love having a slice with my morning coffee, too!
With these tips in your back pocket, you’re all set to make a fabulous sweet potato cinnamon roll cake that everyone will adore!
FAQ Section
I’ve gathered some common questions you might have about this sweet potato cinnamon roll cake to help you out. Let’s dive in!
Can I use canned sweet potatoes instead of fresh?
While fresh sweet potatoes offer the best flavor and texture, you can use canned sweet potatoes in a pinch. Just make sure to drain and mash them well to remove excess moisture.
What if I don’t have cream cheese for the frosting?
No worries! You can substitute cream cheese with Greek yogurt or a buttercream frosting if you want a lighter option. Just adjust the sweetness to your taste!
Can I make this cake ahead of time?
Absolutely! This sweet potato cinnamon roll cake actually tastes even better the next day as the flavors meld together. Just store it in an airtight container at room temperature for up to 3 days, or in the fridge for about a week.
How do I store leftovers?
For leftovers, place the cake in an airtight container to keep it fresh. If you have any frosted pieces, I recommend refrigerating them to maintain the frosting’s integrity.
Can I freeze this cake?
Yes, you can freeze the sweet potato cinnamon roll cake! Just wrap it tightly in plastic wrap and aluminum foil. It will stay fresh for up to 3 months. Thaw it in the fridge overnight before serving.
What are some great toppings for this cake?
You can top it with extra chopped pecans, a sprinkle of cinnamon, or even a drizzle of caramel sauce for a sweet twist! A scoop of ice cream or whipped cream can take it to the next level too!
Is this cake suitable for vegans?
This recipe isn’t vegan as it contains eggs and cream cheese, but you could experiment with a vegan egg substitute and a dairy-free cream cheese alternative to make it work!
Hopefully, these answers help you feel more confident about making this delicious sweet potato cinnamon roll cake. If you have any other questions, don’t hesitate to reach out—I’m here to help!
Storage & Reheating Instructions
Now, let’s talk about how to keep that sweet potato cinnamon roll cake fresh and delicious! Proper storage is key to maintaining its moist texture and flavor.
To store any leftovers, simply place the cake in an airtight container. If you’ve already frosted it, I recommend putting it in the fridge to keep the frosting nice and firm. It’ll last about 3 days in the refrigerator. Just make sure to cover it well to avoid any fridge odors sneaking in!
If you want to keep it longer, you can freeze the cake. Wrap it tightly in plastic wrap, then in aluminum foil, and pop it in the freezer. This way, it can stay fresh for up to 3 months. When you’re ready to enjoy it again, just move it to the fridge for a few hours or overnight to thaw. No need to reheat if you don’t want to—this cake is delicious served chilled or at room temperature!
However, if you like your cake warm, you can gently reheat individual slices in the microwave for about 15-20 seconds. Just be careful not to overdo it, or you might end up with a dry piece instead of that lovely moist cake we all adore!
With these storage and reheating tips, you can enjoy your sweet potato cinnamon roll cake even after it’s been baked. Happy baking!
Imprimer
Sweet potato cinnamon roll cake: 7 Comforting Delights
- Temps Total: 55 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A delicious sweet potato cinnamon roll cake that combines the flavors of sweet potatoes and cinnamon in a moist cake.
Ingrédients
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup cream cheese
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix mashed sweet potatoes, sugar, brown sugar, and oil.
- Add eggs one at a time, mixing well after each.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until combined.
- Fold in chopped pecans.
- Pour batter into a greased baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- For the frosting, beat cream cheese and milk until smooth.
- Spread frosting over the cooled cake.
Notes
- Use freshly mashed sweet potatoes for the best flavor.
- Store leftovers in an airtight container.
- Top with additional pecans if desired.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 280
- Sucre: 22g
- De Sodium: 200mg
- La graisse: 12g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 3g
- La protéine: 4g
- Le taux de cholestérol: 40mg
Mots-clés: sweet potato cinnamon roll cake
