Description
Moist and tender Sweet Potato Sheet Cake packed with mashed sweet potatoes, warm autumn spices, and blanketed in rich cream cheese frosting.
Ingredients
For the cake:
Cooking spray
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup melted unsalted butter or vegetable oil
1 cup granulated sugar
1 cup packed dark or light brown sugar
1/2 teaspoon kosher salt
4 large eggs
2 cups mashed, cooked sweet potatoes (from about 2 medium baked sweet potatoes)
1/4 cup sour cream
2 teaspoons vanilla extract
For the frosting:
8 ounces full-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 teaspoon kosher salt
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C), coat a 9×13-inch pan with cooking spray, and whisk flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt.
2. Whisk melted butter, granulated sugar, brown sugar, eggs, mashed sweet potatoes, sour cream, and vanilla extract until smooth.
3. Fold dry flour mixture into wet sweet potato mixture just until combined, then spread evenly into prepared pan.
4. Bake for 30 to 35 minutes until a toothpick inserted in center comes out clean; cool completely in pan on a wire rack.
5. Beat softened cream cheese and butter for 2 minutes, then beat in powdered sugar, vanilla extract, and salt until fluffy.
6. Spread frosting over cooled cake, chill for 20 minutes to set, slice into squares, and serve.
Notes
Use roasted mashed sweet potatoes for best flavor. Cool cake completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 46g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 18g
- Protein: 4g