Description

This Sweet Potato Cinnamon Roll Cake is a delightful and irresistible dessert combining the warm flavors of cinnamon and sweet potatoes into a moist, tender cake. Swirled with a cinnamon sugar mixture and drizzled with a sweet vanilla glaze, this cake offers the comforting taste of cinnamon rolls in an easy-to-make, crowd-pleasing dessert perfect for fall or anytime.

Ingredients

Scale

Cake Batter

1 cup mashed sweet potatoes (about 1 medium sweet potato)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1/2 cup unsalted butter (melted)
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Cinnamon Swirl

1/3 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter (softened)

Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, brown sugar, eggs, melted butter, milk, and vanilla extract until the mixture is smooth and combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg thoroughly.
Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing and ensure a tender cake.
Pour Batter into Pan: Pour the batter into the prepared baking dish and smooth the top evenly with a spatula.
Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar, ground cinnamon, and softened butter until crumbly and well combined.
Add Swirl to Batter: Drop spoonfuls of the cinnamon mixture evenly over the batter, then use a knife to gently swirl the mixture into the top of the cake batter to create a marbled effect.
Bake the Cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for at least 15 minutes to set before glazing.
Prepare and Drizzle Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled cake before serving.

Notes

You can substitute canned sweet potatoes for fresh ones—ensure they are unsweetened for best results.
For added texture and flavor, fold in chopped pecans or walnuts into the batter or sprinkle on top before baking.
For a seasonal twist, add a dash of maple syrup in the glaze or substitute part of the milk with maple syrup.
The cake is best enjoyed the same day but can be stored covered at room temperature for up to 2 days.
Ensure not to overmix the batter to maintain a light and fluffy texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 1/9 of cake)
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg