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Sweet Potato Cake with Cinnamon Cream Cheese Frosting
Ingredients:
2 ¾ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ tablespoon ground ginger
½ teaspoon nutmeg
1 cup brown sugar packed
2/3 cup granulated sugar
3 large eggs
1 cup vegetable oil
2 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes)
For the Frosting
2 teaspoons vanilla
8 tablespoon unsalted butter room temperature
1-8 oz pkg cream cheese room temperature
1 teaspoon cinnamon
1 teaspoon vanilla
4 cups powdered sugar
Instructions
2 ¾ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ tablespoon ground ginger
½ teaspoon nutmeg
1 cup brown sugar packed
2/3 cup granulated sugar
3 large eggs
1 cup vegetable oil
2 cups cooked and mashed sweet potatoes (about 3 large sweet potatoes)
For the Frosting
2 teaspoons vanilla
8 tablespoon unsalted butter room temperature
1-8 oz pkg cream cheese room temperature
1 teaspoon cinnamon
1 teaspoon vanilla
4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking pan with non stick cooking spray.
- In a medium bowl add the all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and whisk until combined.
- In a large bowl using a hand mixer beat the sugars, eggs, vegetable oil, mashed sweet potatoes and vanilla until combined.
- Add in the dry ingredients and mix just until combined.
- Pour the cake batter into the prepared baking pan. Bake for 28-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- In a medium bowl add the butter, cream cheese, cinnamon and vanilla. Using a hand mixer blend until creamy.
- Add in the powdered sugar a little at a time until blended.
To cook the sweet potatoes:
- Wash sweet potatoes, pat them dry with a paper towel, and poke holes in them with a fork. Place sweet potatoes on a baking sheet lined with aluminum foil. Bake at 400 for 45 minutes or until you can easily poke them with a fork. Remove from oven to let cool for 10 minutes. Using a spoon scrape out the center and place in a bowl mash with a fork. You will need two cups of this for the cake batter.
- You can also poke holes in them and cook in the microwave for 15-20 minutes or until fork tender.
- Store leftover cake covered in the refrigerator for 4-5 days.
- Make sure your butter and cream cheese is room temperature to prevent any lumps.
Recipe and Photo Credit: Butter Your Biscuit
