Sweet Potato Cinnamon Roll Cake

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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!

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Sweet Potato Cinnamon Roll Cake

Makes 1 9×13 inch cake

Recipe adapted from Bunny’s Warm Oven

Ingredients:

Cake:

  • 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

Toppings:

  • 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!)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch cake pan.
  2. In a large bowl, combine the flour, nutmeg, cinnamon, salt, white sugar, and baking powder. Stir to combine.
  3. In another bowl, beat the mashed up sweet potatoes and milk until smooth. Add the beaten eggs and vanilla, stir to combine.
  4. Slowly add the flour mixture to the sweet potato mixture, stirring until fully incorporated.
  5. Stir in the melted butter into the batter until well combined.
  6. Pour into the cake pan.
  7. 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.
  8. Bake for 30-35 minutes.
  9. 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.
  10. Enjoy!

-Krisla

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2 thoughts on “Sweet Potato Cinnamon Roll Cake

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