Description
A comforting, spiced cake combining seasonal sweetness with a soft, tender crumb, perfect for Thanksgiving gatherings.
Ingredients
- 2 cups all-purpose flour
- 2 cups cooked and mashed sweet potatoes
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
- Peel and cube sweet potatoes. Roast at 400°F until fork-tender, about 25–30 minutes. Mash until smooth and cool to room temperature.
- In a large bowl, whisk together granulated sugar, brown sugar, and oil. Add eggs one at a time, beating well after each. Stir in the mashed sweet potatoes and vanilla.
- In a separate bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to wet in two parts, mixing gently after each addition until the batter is thick and smooth.
- Pour batter into the prepared pan and smooth the top. Bake at 350°F for 30–40 minutes for a 9×13, or 20–25 minutes for 9-inch rounds. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese frosting, beat softened cream cheese and butter until smooth, gradually add powdered sugar, and stir in vanilla and milk until spreadable consistency is reached.
- If made in layers, stack with frosting between each layer, frost the top and sides and chill briefly to set.
Notes
For extra flavor, top with toasted pecans or a light dusting of cinnamon. Make sure to cool fully before frosting to prevent a runny consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern