Description
Indulge in the delightful flavors of fall with this Sweet Potato Cinnamon Roll Cake. A moist and tender cake with a sweet cinnamon swirl and a vanilla glaze, this dessert is perfect for holiday baking or any time you crave a cozy treat.
Ingredients
Scale
Main Cake:
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon ground cinnamon
Cinnamon Swirl:
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons melted butter
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Mix Wet Ingredients: Cream butter, granulated sugar, and brown sugar. Add eggs, vanilla, and sweet potato.
- Combine Dry Ingredients: Whisk flour, baking powder, salt, and cinnamon. Add to wet mixture with milk.
- Layer Batter: Spread half of batter in dish. Swirl half of cinnamon mixture. Repeat layers and swirls.
- Bake: Bake for 35-40 minutes. Cool slightly.
- Make Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over warm cake.
Notes
- Use canned sweet potato puree for convenience.
- Add chopped pecans or walnuts for extra texture.
- Best served warm; store at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 32g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
