Description
Whip up sweet potato cinnamon roll cake for a comforting twist that brings warmth to your kitchen table. Delicious layers of spiced sweetness guarantee smiles and happy memories with your favorite people.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked sweet potatoes
- 3 cups flour
- 1 cup sugar
- 1 ½ cups milk
- 2 eggs
Cake Enhancers:
- 4 teaspoons baking powder
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup butter, melted
Cinnamon Swirl and Glaze:
- 1 stick butter, softened
- ½ cup brown sugar
- 1 tablespoon flour
- 1 ½ teaspoons cinnamon
- 1 cup powdered sugar
- 2 ½ tablespoons milk
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
- Warm your oven to 350°F and generously coat a 13×9-inch baking pan with cooking spray or butter.
- Combine 2 cups of cooked sweet potatoes and 1 ½ cups milk in a large bowl, blending until completely smooth and creamy.
- Whisk 2 beaten eggs and 2 teaspoons vanilla extract into the sweet potato mixture until fully incorporated.
- In a separate bowl, mix 3 cups flour, 1 cup sugar, ¼ teaspoon salt, 4 teaspoons baking powder, and ½ teaspoon nutmeg.
- Gradually fold the dry ingredients into your sweet potato mixture, stirring until just combined.
- Gently stir in ½ cup melted butter, ensuring your batter remains light and airy.
- Transfer the batter into your prepared pan, smoothing the surface with a spatula.
- Create the cinnamon swirl by mixing 1 stick softened butter, ½ cup brown sugar, 1 tablespoon flour, and 1 ½ teaspoons cinnamon in a small bowl.
- Drop spoonfuls of the cinnamon mixture across the cake batter’s surface.
- Use a knife to create elegant swirling patterns throughout the cake.
- Bake at 350°F for 30-35 minutes, checking doneness with a toothpick inserted in the center.
- Allow the cake to cool in the pan for 20 minutes after removing from the oven.
- Prepare the pecan glaze by whisking 1 cup powdered sugar, 2 ½ tablespoons milk, ½ teaspoon vanilla extract, and ½ cup chopped pecans until smooth.
- Drizzle the glaze over the slightly warm cake and let it set for 10-15 minutes before slicing.
Notes
- Sweet potatoes add rich moisture and subtle sweetness to this cake, making it more complex than standard cinnamon rolls.
- Let the cake cool slightly before adding glaze so it doesn’t melt completely and maintains a beautiful drizzled texture.
- Use room temperature ingredients to ensure smooth mixing and even baking, which helps create a tender cake crumb.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and check that all other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 342 kcal
- Sugar: 27 g
- Sodium: 253 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 46 mg