Apple sweet potato coffee cake

Sweet Potato Cake

November 22, 2016 by Carrie Sellman

Sweet Potato Cake – a sweet potato cake with marshmallow frosting, drippy maple glaze, chopped pecans and cinnamon.

The food world has a serious love affair going on with sweet potatoes. And why not, they’re delicious and healthy and everything you want a super food to be. Stepping in as a healthy alternative in just about every recipe you can image. From sweet potato fries to sweet potato chili, sweet potato burgers – they’re baked, boiled, mashed and smashed! One quick Pinterest search and you’ll have a plethora of ways to eat more sweet potatoes!

But then the holidays approach and sweet potato casserole comes to town, with its gooey toasted marshmallow topping, taking sweet potatoes a step towards decadence and a step away from super food. So today we’re going all in! We’re giving sweet potatoes a not-so-gentle nudge into the full-blown sweets column with this cake. Yes, today’s cake takes all of the flavors from the classic sweet potato side dish but we’re subbing cake pans for casserole pans and adding a hefty dose of THIS….

It all starts with the browned butter. From there we’re adding creamy sweet potatoes, cinnamon and brown sugar to create a tender cake filled with all the flavors you love. Marshmallow fluff gets whipped up into a dreamy, creamy frosting that’s swirling around – only to find itself drowning in a glistening, drippy maple glaze. Small dollops of frosting add some texture while a sprinkle of chopped pecans and a dusting of cinnamon complete the yum.

Thanksgiving, Christmas, winter birthdays – whatever the occasion – this sweet potato cake will happily join in the celebration.

Sweet Potato Cake

5 from 1 reviews

A sweet potato cake with marshmallow frosting, drippy maple glaze, chopped pecans and cinnamon.

• Author: Carrie Sellman
• Yield: One 8 » Round Cake ( 3 layers) 1 x
• Category: ✽ ✽ ✽ ✽

Ingredients

For the Sweet Potato Cake:

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons salt
• 1 tablespoon cinnamon
• 1 ½ cups unsalted butter, melted and browned, bits included
• 1 ¾ cups granulated sugar
• 1 ¼ cup packed light brown sugar
• 6 eggs, lightly beaten
• 2 teaspoons vanilla bean paste or vanilla extract
• 22 ounces canned sweet potatoes puree

For the Marshmallow Buttercream:

• 1 cup unsalted butter, softened
• ½ cup salted butter, softened
• 16 ounces marshmallow fluff
• 4 cups confectioners’ sugar
• 2 tablespoons milk

For the Maple Drip Glaze:

• 1 cup confectioners’ sugar
• 4 teaspoons milk
• ½ teaspoon maple extract
• ¼ teaspoon cinnamon
• 2 teaspoons light corn syrup, optional

For the Assembly:

Instructions

Make the Sweet Potato Cake:

1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
2. Melt butter in saucepan over medium heat. Cook, swirling occasionally, until butter turns brown. Remove from heat and let cool.
3. Sift together flour, baking powder, baking soda, salt and cinnamon.
4. In large bowl combine browned butter (including any brown bits on the bottom of pan), granulated sugar, brown sugar, eggs and vanilla bean paste. Whisk until combined.
5. Whisk in dry ingredients, adding in two batches.
6. Add sweet potato puree and mix well.
7. Divide batter evenly between the three 8″ round pans.
8. Bake for 32-36 minutes, until toothpick inserted into center comes out clean.
9. Let cool in pans for 10 minutes, then remove to wire rack to finish cooling.

Make the Marshmallow Buttercream:

1. In bowl of stand mixer, beat butter and marshmallow fluff on medium speed for 2 minutes until creamy.
2. Add in confectioner’s sugar 1 cup at a time, mixing and scraping bowl as necessary.
3. Add milk and continue to mix on medium speed 3-4 minutes until fluffy.

Make the Maple Glaze:

1. Combine all ingredients in a small bowl. Whisk until smooth. Use immediately.

Assemble the Cake:

1. Once the cakes have cooled, trim off the top so that they are level.
2. Place one layer of cake onto serving plate or cake stand and top with one cup of marshmallow frosting. Repeat with second cake layer, more frosting and then last layer of cake.
3. Crumb coat cake and refrigerate 10 minutes until set. Frost the cake and smooth the sides and top, reserving about ½ cup frosting, for garnish. Using the tip of a spatula, create swirls on sides, if desired.
4. Make glaze and drizzle over the top with small drips overflowing the edge. (Find more tips for pretty drips here). Wait 5 minutes for the glaze to set up a tad.
5. Using a large round tip, pipe dollops of frosting on top of the set glaze, sporadically but in a circular form.
6. Sprinkle with chopped pecans and a light dusting of cinnamon to finish.

Notes

1. Maple glaze should be thick yet pourable so that it flows down the side of your cake with a little resistance. Unsure if your glaze is the right consistency? Set a small bowl upside down on a larger plate and do a test drizzle onto the bowl. If it is too thick and doesn’t drip down the side, even with some assistance, add a few more drops of milk to loosen the glaze. If it is too thin and runs right off the side of the bowl and pools onto the plate beneath, add a little more confectioners’s sugar to thicken the glaze. Find more tips for pretty drips here.
2. Maple glaze should be used right after whisking, as it will harden as it dries. If needed, cover bowl of prepared glaze with a damp paper towel to prevent it from setting. Whisk again before using.
3. Milk can be substituted for the light corn syrup in the maple glaze, if desired. However the glaze will not have the same shine.
4. Serve at room temperature. Store in refrigerator.

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Sweet Potato Cake With Crumble Topping

October 13, 2019 by Sandra Shaffer

Tender sweet potato cake with an oatmeal and brown sugar crumble topping makes a wonderful morning snack or evening dessert!

Sweet Potato Cake

Sweet potatoes are one of my very favorite veggies and I look forward to making our most requested family recipe, Sweet Potato Casserole every year.

Each time I make that casserole I roast more than enough sweet potatoes to freeze the pulp to use another time.

I was planning on whipping it up into smoothies by re-creating my Pumpkin Pie Spice Smoothie.

Instead this delicious sweet potato cake happened!

Low Sugar Sweet Potato Cake

This recipe bakes in a 9 x 13 inch pan, so it’s perfect for a crowd.

When I first started to make this cake back in 2014 I used regular granulated and brown sugar. Since then I’ve cut back on my sugar intake significantly.

I left the cake recipe as originally written, but please check the notes for low sugar alternatives.

Remember that sweet potatoes are naturally sweet, so it doesn’t take a lot of extra sweetener to make this sweet potato cake a dessert.

The sugar in this cake can easily be halved and still taste like a treat.

On the other hand, if you use sugar alternatives like Truvia, erythritol, monk fruit or any other sweetener, feel free to experiment like I have.

How To Roast Sweet Potatoes

If you have time to roast sweet potatoes, which I highly recommend, you’ll love the delicious flavor they each potato yields.

Alternatively, if you are in a rush, use canned sweet potatoes (without sugar).

When I can’t find sugar free canned sweet potatoes, I’ll buy the lightly sweetened potatoes and rinse them well under water.

To roast sweet potatoes follow these steps, which is similar to the way I roasted the potatoes for this sweet potato soup:

1. Line a baking sheet with foil and set aside.
2. Pick sweet potatoes that are approximately the same size.
3. Wash each potato and slice in half.
4. Place on baking sheet and drizzle with oil.
5. Place in the oven on 375°F and roast for 45-60 minutes or until tender.
6. Cool and with a spoon remove pulp.

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Sweet Potato Cake Recipe Instructions

Once the sweet potatoes are prepared the cake comes together quickly!

First, whisk together flour, sweetener, pumpkin pie spice.

Next, in a separate bowl mix together sweet potato pulp, milk, butter, eggs and vanilla.

Finally, mix all ingredients together until well incorporated and put batter in a lightly greased baking pan.

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Note – I used self-rising flour for this recipe, which has baking powder and salt already mixed in the blend.

To make with all-purpose flour, whisk your own self-rising flour by adding 1 tablespoon of baking powder and 1/2 teaspoon of salt to 2 cups of all-purpose flour.

Crumble Topping Ingredients For Sweet Potato Cake

• stick butter at room temperature
• one cup each of the following brown sugar or sugar alternative
• flour
• old fashioned quick oats
• 1 teaspoon pumpkin pie spice

Crumble Topping Instructions

The crumble topping can be used in two different ways.

Either layer the cake with batter, half the crumble and repeat the layering OR add all the crumble to the top.

How To Make Crumble topping

1. In a large bowl mix together sweetener, flour, oats and pumpkin pie spice.
2. Add butter and with two forks or a pastry blender work butter into ingredients until large crumbs form.
3. Top on sweet potato batter or layer as mentioned above.
4. Bake at 350°F for 45 minutes or until the center comes clean after sticking a toothpick in the center of the cake.

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I brought this sweet potato cake to work before leaving on vacation and although I usually write a note explaining what I’m sharing, this time I left no hints to what was in the pan.

I was worried that if I mentioned that the cake was made with sweet potatoes, then it would sound too healthy and wouldn’t be eaten! haha!

First, just because it has a root veggie in it, it doesn’t make this completely healthy. Sweet potatoes do add a few extra vitamins that you might not get in other coffee cakes!

Second, silly me for thinking no one would like this!

The whole pan was clean by the end of the day, and no one questioned the ingredients.

I take that as a major win for The Foodie Affair.

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Brown Sugar Sweet Potato Pie Recipe

This creamy homemade Sweet Potato Pie Recipe is an ultimate Southern classic made with baked sweet potatoes, butter, milk, eggs, brown sugar, cinnamon & nutmeg!

Table of Contents

My Favorite Sweet Potato Pie Recipe

I precisely remember the first time I had a bite of Sweet Potato Pie and falling immediately in love. It’s similar to pumpkin pie, but with a softer flavor. Since that first bite, I have been on the hunt for my version of a perfect sweet potato pie and I have finally got it just right.

My sweet potato pie recipe is sweet, creamy and perfectly spiced with cinnamon, nutmeg and a pinch of cloves. It’s in a basic pie crust and uses baked sweet potatoes to keep it extra moist and easy to make. Brown sugar gives it a slightly caramel flavor that is beyond delicious!

I’m excited to share this recipe and all my tips and tricks on how to make the best sweet potato pie!

What is Better: Sweet Potato Pie or Pumpkin Pie?

This is the ultimate Fall dessert debate isn’t it? If you ask me they are both must-make pies this time of year. Why not make a sweet potato pie and a pumpkin pie? Or if you want to mix things up slightly, you could make a Pumpkin Cheesecake.

Baked Sweet Potatoes Make the Best Pie

I highly recommend you bake your sweet potatoes for this sweet potato pie recipe. Why?

• Keeps your sweet potatoes moist: When you boil your sweet potatoes in water on the stove top, once you mash the sweet potatoes, they are actually much drier when compared to a baked sweet potato. By contrast, when you bake a sweet potato, the moisture inside the potato stays inside.
• Less dishes to clean! Another bonus to baking your sweet potatoes — you won’t dirty a big pot boiling them or have to watch them on the stove top as they boil. You just need foil and a baking sheet to bake the sweet potatoes in the oven! It’s easy hands off prep time that you don’t have to worry about.
• More flavor: When you bake your sweet potatoes you get a hint of caramel that comes from sugars in the sweet potato cooking in the oven. It’s an incredible combination with the brown sugar in this recipe!

Note: If you do decide to boil your sweet potatoes, you may need to add a little extra butter and milk to your pie mixture. Otherwise, the finished pie may turn out very dry.

Sweet Potato Pie Ingredients

There are a few key ingredients to ensure this Sweet Potato Pie recipe turns out perfect:

• Sweet potatoes – Baked, for the reasons I mentioned above.
• Unsalted butter – At room temperature so it is easier to mix in.
• Granulated sugar
• Brown sugar
• Whole milk or evaporated milk – Do not use a milk with lower fat content.
• Eggs
• Vanilla extract
• Spices: Cinnamon, nutmeg (freshly grated is great if you have it), cloves.
  • You could also use a little pumpkin pie spice instead. I recommend doing 1 1/2 teaspoons pumpkin pie spice in place of the cinnamon, nutmeg and cloves.
• Salt
• 1 (9 inch) unbaked pie crust – Homemade pie crust or store bought. Cookies & Cups has a nice pie crust recipe you could use.

How to Make Sweet Potato Pie from Scratch

This sweet potato pie is easy to make! Here’s how you do it:

1. Bake the sweet potatoes: Heat your oven to 400F. Wrap the sweet potatoes in foil and bake them on a cookie sheet until soft, about 45 minutes. Allow them to cool when done.
2. Skin sweet potatoes: Once cooled, remove the skins from your sweet potatoes. You can do this by just pulling the skins back and scooping out the soft sweet potato flesh.
3. Heat oven to 350F.
4. Make the sweet potato pie filling: Mash the sweet potatoes and room temperature butter together in a large bowl. Whisk in the sugars, milk, eggs, vanilla, spices and salt. Keep whisking until the filling is well combined.
5. Bake your pie: Pour the filling into an unbaked pie crust. Bake for 50-6o minutes. You will know your sweet potato pie is done when a toothpick inserted in the center comes out clean. The pie will rise while baking and then deflate after it cools.
6. Serve. You can serve it warm or chilled. If you chill your pie you can add a dollop of whipped cream or marshmallow fluff on top!

Toppings Ideas

You absolutely do not need any toppings for this particular sweet potato pie recipe, it is perfect as is! However, I have a few suggestions of possible fun toppings you can add:

• Whip Cream
• Marshmallow Fluff (as seen in the photos)
• Ice Cream
• Cool Whip

I personally like mine best topped with a dollop of Marshmallow Fluff and then if I am feeling fancy I hit it with a cooking blow torch (affiliate link). Second best topping option, is a dollop of homemade whip cream. It’s the most classic topping and always delicious.

Can I make this pie ahead of time?

Yes! This Sweet Potato Pie is delicious served warm, room temperature or chilled. You can’t go wrong, it’s all about personal preference. However, no matter which way you choose to serve it, you can easily bake this Sweet Potato Pie up to 24 hours before and no one will be the wiser!

How to Store Homemade Sweet Potato Pie

1. Allow sweet potato pie to cool completely on the counter. If you try to put it into the fridge too early, the top can crack and condensation can form and ruin the top of the pie.
2. Wrap the sweet potato pie tightly with saran wrap (or cling wrap/foil) and place in the fridge.

You can serve the sweet potato pie chilled, reheat a slice for 20 seconds in the microwave to serve it warm or serve it at room temperature.

This Sweet Potato Pie is a Southern classic that absolutely deserves it’s prime spot on your Thanksgiving dessert table! While pumpkin pie may be the king of Thanksgiving, I highly recommend you give this Sweet Potato Pie recipe a try.

If you are looking for more awesome Thanksgiving recipes, make sure and check out these other Southern classics that my family loves:

When you try this recipe, please leave a review/comment below to let me know how it turns out!

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