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Heather's Dish

Heather's Dish

Sweet Potato Cake with Cream Cheese Frosting

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What’s a girl to do with sweet potatoes that look like carrots?

Make a cake with them of course!  Honestly I had big plans for these potatoes and none of them included cake.  Fries?  Yes.  Mashed?  Perhaps.  Cake?  Not really.

 

But there I was, stuck with sweet potatoes and no time to make them into something dinner-esque.  And a cake is what I thought of…naturally.

Besides, you all know that my fascination with fall and all things sweet potato and squash are kind of my thing right now.  I can’t get it off the brain.  In fact I think it’s here to stay…

 

Don’t believe me?  Ask Nate.  He’ll tell you about the fact that the fall-scented candles are being lit at 5:30am.  You know, just in case the day turns out to be 75 degrees and sunny and the leaves turn yellow.  Just in case.

The cake?  Full of fall flavors, a little extra sweet from the sweet potatoes, and well cream cheese frosting is the bee’s knees.

 

Get on it.

SWEET POTATO CAKE

  • 3 small or 2 large sweet potatoes, peeled and shredded (you can use a box grater but we have a shredding attachment on the food processor that saves so much time!)
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 4 eggs
  • 1 cup oil
  • 1/2 cup butter, melted
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 1/2 cups flour

Preheat oven to 350 and grease a 9×13 pan (or 2 8-inch cake pans).  Combine the oil, butter, and sugars and mix for about 1 minute to help dissolve the sugar.  Add in the eggs and mix til combined.  Sift together the flour, salt, baking powder, baking soda, and spices and stir into the wet ingredients until just combined.  Fold in the shredded sweet potatoes.  Pour into cake pans and bake at 350 for 30-45 minutes until a toothpick comes out clean (if it starts to get too brown on top just cover with a piece of foil).  Let cool completely before frosting.

CREAM CHEESE FROSTING

  • 8 oz cream cheese at room temperature
  • 1 stick butter, at room temperature
  • 1 tsp vanilla
  • 1 1/2 cups powdered sugar

Cream together the cream cheese and butter until soft and fluffy.  Add the vanilla and powdered sugar and mix until smooth.  Spread on cooled cake.

I’ll take delicious for 500, please and thank you!

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Comments

  1. Kelli H (Made in Sonoma) says

    September 7, 2011 at 7:57 am

    mmmm looks amazing! i love sweet potatoes. I’m totally bookmarking this one.

    Reply
  2. brandi says

    September 7, 2011 at 7:55 am

    love this idea! i like sweet potatoes more than pumpkin in some dishes, and this looks perfect!

    Reply
  3. Baking Serendipity says

    September 6, 2011 at 9:40 pm

    Craziest sweet potatoes ever! I love that you used them for cake though…especially because the cake included cream cheese frosting 🙂 Happy fall!

    Reply
  4. Kathleen says

    September 6, 2011 at 4:21 pm

    We are heading into Spring where I am but I can pretend it’s Autumn while I make this!! It looks scrumptious. Sweet potato is the way to my heart. Definitely bookmarking this. Thanks!

    Reply
  5. Amy says

    September 6, 2011 at 3:33 pm

    yum that looks so good!!

    Reply
  6. Meagan says

    September 6, 2011 at 2:47 pm

    This looks great…actually everything you post looks great!

    Reply
  7. Cassie (Bake Your Day) says

    September 6, 2011 at 2:26 pm

    Sounds fabulous, I love the creativity of this!

    Reply
  8. Maria says

    September 6, 2011 at 12:42 pm

    I need a piece right now!

    Reply
  9. KC Quaretti says

    September 6, 2011 at 11:46 am

    I am so glad I get your posts in my emails; I would not have missed this for the world! Can’t wait to give it a try!
    kc

    Reply
  10. Anna @ Newlywed, Newly Veg says

    September 6, 2011 at 10:47 am

    You are a master icer!!! That cake is beautiful!

    Reply
  11. Gina @ Running to the Kitchen says

    September 6, 2011 at 10:46 am

    If it has cream cheese frosting, I’m all over it! This looks like a carrot cake with an interesting twist.

    Reply
  12. Jessica @ How Sweet says

    September 6, 2011 at 9:59 am

    This cake looks fabulous. I love my sweet potatoes!

    Reply
  13. Lauren at Keep It Sweet says

    September 6, 2011 at 8:51 am

    That cake looks amazing- I am so excited for an excuse to eat sweet potatoes all day long:-)

    Reply
  14. Shanna, Like Banana says

    September 6, 2011 at 8:48 am

    I think I’d like this infinitely more than carrot cake. YUM! Minus the cream cheese frosting though..would you believe I sort of hate cream cheese?

    Reply
  15. Salah (BEAT) says

    September 6, 2011 at 8:45 am

    LOVEEEEEE me some sweet potatoes!!!!

    Reply
  16. Leanne (Bride to Mrs.) says

    September 6, 2011 at 8:43 am

    This looks SO great! I love sweet potatoes! 🙂

    Reply

Trackbacks

  1. Red Velvet Baked Donuts | Heather's Dish says:
    July 10, 2012 at 5:41 am

    […] Top with cream cheese frosting once the donuts are completely cooled – here’s my go-to cream cheese frosting recipe (if you make a big batch you can freeze it and then thaw and re-whip when you’re ready to use […]

    Reply
  2. Cinnamon Streusel Coffee Cake for One (in a Jar) | Heather's Dish says:
    May 3, 2012 at 7:55 am

    […] Let cool before eating, and be careful…the jar will be hot!  I topped mine with a little cream cheese frosting that I melted […]

    Reply
  3. Browned Butter Banana Whoopie Pies | Heather's Dish says:
    October 26, 2011 at 6:05 am

    […] 1 batch cream cheese frosting […]

    Reply

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