Introduction
Sweet potatoes are not just a delicious side dish; they also serve as a fantastic base for a moist and flavorful cake. This sweet potato cake recipe brings together the earthy sweetness of roasted sweet potatoes with warm spices like cinnamon and nutmeg, creating a delightful dessert that is perfect for any occasion. Whether you’re hosting a holiday gathering or simply want to treat yourself, this cake is sure to impress.
Detailed Ingredients with measures
2 cups mashed sweet potatoes (roasted is best, but canned will work too)
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
½ cup brown sugar
4 large eggs
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 teaspoon vanilla extract
½ cup buttermilk (or regular milk with a splash of lemon juice)
Optional:
A handful of chopped pecans
A drizzle of cream cheese glaze
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Yield: 10-12 servings
This sweet potato cake promises a flavorful experience that is sure to delight your taste buds. Enjoy the process of making this delicious dessert, and don’t forget to finish it off with a drizzle of the optional cream cheese glaze for an extra special touch!
Detailed Directions and Instructions
Prepare the Sweet Potatoes
If using fresh sweet potatoes, roast them at 400°F until soft. Once cooled, scoop out the flesh and mash until smooth.
Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
Add Eggs
Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter.
Incorporate Sweet Potatoes and Vanilla
Blend in the mashed sweet potatoes and vanilla extract until fully combined, resulting in a uniform mixture.
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. If desired, fold in the chopped pecans at this stage.
Prepare for Baking
Pour the batter into a greased bundt or loaf pan, smoothing the top to ensure even baking.
Bake
Place the pan in a preheated oven at 350°F and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool
Allow the cake to cool completely in the pan before transferring it to a serving plate.
Optional Cream Cheese Glaze
Ingredients
– 4 oz cream cheese, softened
– 1 cup powdered sugar
– 1-2 tablespoons milk
– ½ teaspoon vanilla extract
Preparation
Whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if necessary. Drizzle the glaze over the cooled cake before serving.
Notes
Sweet Potatoes
Roasted sweet potatoes provide a better flavor, but canned sweet potatoes are a convenient alternative.
Butter
Ensure the butter is softened to room temperature for smooth mixing.
Egg Incorporation
Mixing well after each egg addition is crucial for a smooth batter.
Gluten-Free Option
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Storage
Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Cook techniques
Roasting Sweet Potatoes
Roasting enhances the natural sweetness and flavor of sweet potatoes. Preheat your oven to 400°F, pierce the sweet potatoes with a fork, and roast them until soft. This will give your mash a deeper flavor compared to boiling.
Creaming Butter and Sugars
Creaming involves beating softened butter with sugar until light and fluffy. This process incorporates air into the mixture, resulting in a lighter cake texture. Make sure your butter is at room temperature for best results.
Incorporating Eggs
Add eggs one at a time to the creamed butter and sugar, mixing well after each addition. This ensures even distribution and helps to emulsify the ingredients, which contributes to a well-formed batter.
Combining Wet and Dry Ingredients
When mixing the dry ingredients with the wet ingredients, alternate by adding the dry ingredients and buttermilk. Begin and end with the dry ingredients. This helps maintain the structure and ensures that the batter is not overmixed, which can lead to a dense cake.
Baking Evenly
To ensure even baking, smooth the top of the batter in the pan. Preheating the oven to 350°F is crucial, as it affects the rise and texture of the cake. Use a toothpick to check for doneness; it should come out clean when the cake is ready.
Cooling the Cake
Allow the cake to cool completely in the pan. This prevents it from breaking apart when you transfer it to a serving plate and allows flavors to meld as it cools.
FAQ
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes will work, but roasting fresh sweet potatoes will provide a richer flavor.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
What can I substitute for buttermilk?
You can make your own buttermilk by adding a splash of lemon juice to regular milk and letting it sit for a few minutes.
Can I make this cake without eggs?
Yes, you can substitute each egg with 1/4 cup of applesauce or a flaxseed meal mixture (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water), but the texture may vary.
How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to four days, or refrigerate for up to a week.
Conclusion
This sweet potato cake is a delightful blend of flavors and textures, making it a perfect dessert for any occasion. The combination of sweet potatoes, warm spices, and the optional cream cheese glaze elevates this cake to a new level. It’s moist, flavorful, and sure to impress your family and friends. Enjoy this comforting treat as a slice of happiness!
Sweet Potato Pancakes
Transform leftover mashed sweet potatoes into fluffy pancakes. Add a bit of cinnamon and vanilla for flavor, and serve with maple syrup or the cream cheese glaze for a breakfast treat.
Sweet Potato Muffins
Use the same base recipe to create scrumptious muffins, incorporating nuts and dried fruits like cranberries for additional texture and taste.
Sweet Potato Bread Pudding
Create a rich bread pudding by cubing some day-old bread and mixing it with the sweet potato mixture. Bake it all together for a cozy dessert, perfect for fall.
Sweet Potato Cheesecake Bars
Blend sweet potatoes into a cheesecake batter for creamy bars that balance sweetness with a hint of spice. Serve chilled for a refreshing dessert.
Stuffed Sweet Potato Boats
For a savory option, bake whole sweet potatoes and scoop out the insides. Mix with cheese, spices, and your choice of proteins before refilling and baking again.
Sweet Potato Pancake Stack
Layer pancakes made from the sweet potato batter with cream cheese glaze and fresh fruits for a stunning brunch centerpiece.
Sweet Potato Smoothie
Blend sweet potatoes with yogurt, a splash of milk, cinnamon, and a banana for a nutritious and delicious smoothie option.
