Description
A delicious twist on traditional cinnamon rolls, this Sweet Potato Cinnamon Roll Cake combines the flavors of sweet potatoes and cinnamon in a moist, cake form.
Ingredients
Scale
- 3 cups flour
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup sugar
- 4 tsp baking powder
- 2 cups cooked sweet potatoes
- 1 1/2 cups milk
- 2 eggs, beaten
- 2 tsps vanilla extract
- 1/2 cup butter, melted
- 1 stick of butter, softened (for topping)
- 1/2 cup brown sugar
- 1 tbsp flour
- 1 1/2 tsp cinnamon
- 1 cup powdered sugar (for glaze)
- 2 1/2 tbsp milk
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Spray a 13×9 inch baking pan with nonstick cooking spray and set aside.
- In a KitchenAid stand mixer or a large mixing bowl, beat the sweet potatoes and milk until smooth. Add the beaten eggs and vanilla extract, mixing well until combined.
- In a separate mixing bowl, whisk together the flour, sugar, salt, baking powder, and nutmeg.
- Gradually add the dry ingredients to the sweet potato mixture, mixing just until combined. Be careful not to overmix.
- Drizzle the melted butter into the batter and fold it in gently until well incorporated.
- Pour the batter into the prepared 9×13 inch pan. Smooth the surface with a spatula.
- In a small bowl, mix together the softened butter, brown sugar, cinnamon, and flour until well combined. Drop this mixture in small dollops evenly over the batter.
- Using a knife, gently swirl the cinnamon sugar topping through the cake batter to create a marbled effect, mimicking the look of a cinnamon roll.
- Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is done, remove it from the oven. Let it cool in the pan for about 20 minutes to set properly.
- While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and chopped pecans until smooth.
- Drizzle the pecan glaze over the slightly warm cake, allowing it to seep into the cake and set on top.
- Allow the glaze to set for a few minutes before slicing the cake. Serve and enjoy!
Notes
- Ensure the sweet potatoes are well-cooked and mashed for a smooth batter.
- For a richer flavor, you can add more cinnamon to the topping.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Sweet Potato, Cinnamon Roll, Cake, Dessert