Description
A warm, spiced cake that blends the cozy flavors of cinnamon rolls with creamy sweet potato for a comforting breakfast or dessert. Perfect for fall baking and holiday gatherings.
Ingredients
- 1 1/2 cups mashed sweet potato (about 1 large sweet potato)
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup powdered sugar (for drizzle)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, combine the mashed sweet potato, milk, maple syrup, and vanilla extract. Stir until smooth.
- In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
- Add the sweet potato mixture to the dry ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top evenly.
- In a small bowl, mix the melted butter, brown sugar, and cinnamon to create the swirl mixture.
- Drizzle the cinnamon mixture over the batter and use a knife to swirl it throughout the cake.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before removing. Drizzle with powdered sugar and serve warm.
Notes
- Ensure the sweet potato is fully cooled and mashed smoothly before mixing.
- For a dairy-free option, use plant-based milk and vegan butter.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Warm slices slightly before serving for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
