Description

This Sweet Potato Cake is a moist, spiced dessert perfect for any occasion. Made with mashed sweet potatoes, warm spices, and a rich cinnamon brown sugar topping, this cake is topped with a creamy maple glaze and optional pecans for added texture and flavor. It combines the natural sweetness of sweet potatoes with comforting fall flavors for a delicious treat.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Wet Ingredients

2 cups sweet potatoes (cooked, peeled and mashed)
1 1/2 cups milk
2 large eggs (beaten)
2 teaspoons vanilla extract
1/2 cup unsalted butter (1 stick), melted

Topping Ingredients

1 cup brown sugar
2 Tablespoons all-purpose flour
1 Tablespoon ground cinnamon
1/2 cup butter (softened)
1/2 cup pecans (chopped, optional)

Glaze Ingredients

2 cups powdered sugar
3 Tablespoons milk
3 Tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray to prevent sticking and set it aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, ground nutmeg, and salt until evenly combined. This ensures the leavening agents and spices are well distributed.
Combine Wet Ingredients: In a medium bowl, mix the cooked, peeled, and mashed sweet potatoes with milk. Then add the beaten eggs and vanilla extract, blending until smooth.
Combine Wet and Dry: Pour the wet mixture into the dry ingredient bowl. Stir gently until just combined to avoid overmixing. Next, add the melted butter and fold it in thoroughly to enrich the batter.
Pour Batter into Pan: Transfer the batter into the prepared baking dish, spreading it evenly.
Make the Topping: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the softened butter until the mixture is crumbly. Sprinkle this topping evenly over the batter. Optional: sprinkle chopped pecans on top for crunch and flavor.
Bake the Cake: Place the pan in the preheated oven and bake for 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool.
Prepare the Glaze: While the cake cools, whisk together powdered sugar, milk, maple syrup, vanilla extract, and ground cinnamon until smooth and pourable.
Glaze the Cake: Drizzle the glaze evenly over the cooled cake before serving for a sweet, flavorful finish.

Notes

Make sure sweet potatoes are fully cooked and mashed smoothly for the best texture.
Do not overmix the batter to keep the cake light and tender.
Allow the cake to cool before glazing so the glaze sets nicely.
Chopped pecans are optional but add a lovely crunch and flavor.
You can substitute maple syrup with honey for a different but complementary sweetness.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.