You’re probably thinking, “SAY WUT?! A vegetable in a cake?!”
It’s good. The sweet potato makes this cake moist, though slightly dense, and has a hint of nutmeg and cinnamon. The cinnamon swirl on top makes it taste just like — you guessed it — a cinnamon roll! I did add icing to the top of this cake, but I would have preferred a cream cheese frosting because let’s face it, cream cheese frosting is the only way to go when it comes to cinnamon rolls. (See my recipe for cream cheese icing here.)
I think this is best served warm, with a hot cup of coffee or milk. Or a scoop of ice cream, because ice cream makes everything better.
P.S. To explain my absence in the last 4 months, I’ve been working a couple of new jobs and have been traveling all over the country for medical school interviews. Maybe a travel post is up next, once interview season is done and over with!
Sweet Potato Cinnamon Roll Cake
Makes 1 9×13 inch cake
Recipe adapted from Bunny’s Warm Oven
- 3 cups AP flour
- 1/2 tsp nutmeg
- 1/2 tsp of cinnamon
- 1/8 tsp salt
- 3/4 cup white sugar
- 4 tsp baking powder
- 2 cups of cooked sweet potato, smashed (I used about 2 medium-ish potatoes, peeled them, boiled them in a pot of hot water until tender, then smashed with a fork)
- 1 1/2 cups of milk (I used 2%)
- 2 eggs, beaten
- 1/2 cup of butter melted
- 1/2 cup of butter, softened
- 1/2 cup of brown sugar
- 1 tbsp of AP flour
- 1 tbsp ground cinnamon
Glaze: (I would substitute with cream cheese frosting)
- 1 cup of powdered sugar
- 2 1/2 tbsp of milk
- 1/2 tsp of vanilla
- 1 cup of pecans, toasted and chopped (optional, highly recommended!)
- Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch cake pan.
- In a large bowl, combine the flour, nutmeg, cinnamon, salt, white sugar, and baking powder. Stir to combine.
- In another bowl, beat the mashed up sweet potatoes and milk until smooth. Add the beaten eggs and vanilla, stir to combine.
- Slowly add the flour mixture to the sweet potato mixture, stirring until fully incorporated.
- Stir in the melted butter into the batter until well combined.
- Pour into the cake pan.
- Time to make the topping! Mix the softened butter, cinnamon, flour, and brown sugar until combined. Drop the mixture evenly over the top of the cake batter. Use a fork and make pretty swirls into the top of the cake by dragging the fork across the top of the batter.
- Bake for 30-35 minutes.
- Make the glaze/frosting! Stir all the ingredients together until you get the desired consistency. Once the cake is mostly cooled, drizzle the glaze or spread the frosting over the top of the cake.