Sweet Potato Cinnamon Roll Cake
A delightful, moist dessert that combines the flavors of cinnamon rolls with the comfort of cake, perfect for any occasion.
Ingredients
Cake Base
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes) Freshly mashed preferred, but canned unsweetened can be used.
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon For extra flavor, increase as desired.
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup chopped pecans or walnuts (optional) Toast nuts for enhanced flavor.
Cinnamon Swirl
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with cooking spray or butter.
- In a large mixing bowl, blend the softened butter, granulated sugar, and brown sugar until the mixture becomes creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mashed sweet potatoes until evenly distributed.
Baking
- Pour the batter into the prepared baking pan and spread it evenly.
- Combine 1/4 cup brown sugar and 1 tablespoon ground cinnamon for the cinnamon swirl and sprinkle this mixture evenly across the top of the batter.
- Use a knife to swirl the cinnamon mixture gently into the batter for a marbled effect.
- If using, sprinkle the chopped nuts over the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for at least 15 minutes before slicing.
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Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle with a simple icing for extra sweetness. Store the cake wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 1 week.