Description
Comfort meets indulgence in this sweet potato cinnamon roll cake, blending Southern warmth with irresistible spiced flavors. Creamy sweet potatoes and swirls of cinnamon promise a delightful dessert that brings family and friends together around the table.
Ingredients
Scale
Main Ingredients:
- 1 cup mashed sweet potatoes
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 cup unsalted butter
- 1/2 cup buttermilk
Sweeteners and Spices:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Swirl and Glaze Ingredients:
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter
- 4 ounces cream cheese
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 12 tablespoons milk
Instructions
- Prepare the oven by heating to 350F (175C) and coating a 9×13-inch baking dish with grease for optimal cake release.
- Combine sweet potatoes, sugars, and butter in a large bowl, creating a smooth, uniform mixture. Incorporate eggs and vanilla extract until fully integrated.
- Sift together flour, leavening agents, salt, and warm spices in a separate container, ensuring even distribution of dry ingredients.
- Gently fold dry ingredients into the sweet potato mixture, alternating with buttermilk to maintain a silky, lump-free batter.
- Create a decadent cinnamon swirl by blending brown sugar, ground cinnamon, and softened butter until thoroughly mixed.
- Distribute half the cake batter into the prepared pan, spreading the cinnamon mixture evenly across the surface. Cover with remaining batter, smoothing the top.
- Use a knife to delicately marble the cinnamon swirl throughout the batter, creating an intricate pattern.
- Bake for 30-35 minutes, checking doneness with a toothpick that should emerge clean when inserted into the cake’s center. Rest for 10 minutes after removing from oven.
- Whip cream cheese and butter until fluffy, gradually adding powdered sugar and vanilla. Adjust consistency with milk to achieve desired glaze texture.
- Generously drizzle the creamy glaze over the cooled cake, serving immediately to showcase its rich, swirled presentation.
Notes
- Swap sweet potatoes with pumpkin puree for a seasonal twist that adds rich, autumnal flavor to the cake.
- Use gluten-free flour blend to make this recipe completely gluten-free without compromising texture or taste.
- Reduce sugar content by substituting half the granulated sugar with a natural sweetener like monk fruit or stevia for a healthier version.
- Create dairy-free adaptation by using coconut cream instead of buttermilk and plant-based butter alternatives in both cake and glaze components.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 41 g
- Fiber: 2.5 g
- Protein: 4.5 g
- Cholesterol: 70 mg