I’m a big fan of potatoes, whether they’re baked, scalloped, fried, roasted, mashed…you name it! But what about potatoes for dessert…sweet potatoes, that is! That’s where this Sweet Potato Cinnamon Cake comes in, which I found in a cookbook called 300 Best Potato Recipes: A Complete Cook’s Guide. It has lots of different tasty potato recipes in it, from appetizers and soups to main dishes, sides, and desserts. This isn’t a new book—I actually reviewed it a few years ago, and I really loved this recipe from it!
If you like carrot cake, you’ll enjoy this cake. A friend of mine tasted it and said she actually liked it better than carrot cake! It’s wonderfully moist and the cream cheese icing is very yummy. The original recipe says to frost the top and sides of the cake, but I just frosted the top so I could put extra frosting between the layers–I think it looks nice that way! Sprinkling coarsely chopped walnuts on top of the cake would be a nice finishing touch, too—I didn’t think of that until after I took my photos! I used two round cake pans to make this cake, but you can also make it in a 9 x 13″ rectangular pan.
This cake is perfect for the fall and holiday seasons, when you’re craving that delicious sweet potato flavor!
Sweet Potato Cinnamon Cake
SWEET POTATO CINNAMON CAKE adapted from 300 Best Potato Recipes
- 2 cups all-purpose unbleached flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 to 1/2 teaspoon ground allspice
- 2 cups granulated sugar
- 1 1/4 cups canola oil or light olive oil
- 4 large eggs
- 2 cups shredded sweet potatoes
- 1 cup canned crushed pineapple, well-drained (or use finely-chopped fresh pineapple)
- 1 cup sweetened or unsweetened shredded coconut
- 1 cup chopped toasted or untoasted walnuts* (see toasting tips below—I didn’t toast mine)
- Optional: additional walnuts for sprinkling on top of the cake
CREAM CHEESE FROSTING
- 10 ounces plain cream cheese (not light or whipped), softened
- 5 Tablespoons butter
- 2 1/2 cups sifted confectioner’s sugar
- 1 teaspoon vanilla extract
Preheat oven to 350˚F. Grease and flour two 9-inch round cake pans or one 13 x 9-inch cake pan; set aside.
In a medium-size bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until blended. Set aside.
In a large bowl, beat sugar and oil until blended. Beat in eggs one at a time, beating well after each addition. Stir flour mixture into sugar mixture until blended and no traces of flour are visible. Stir in sweet potatoes, pineapple, coconut, and walnuts.
Evenly divide batter between prepared pans. Bake in preheated oven for 45 minutes or until a tester inserted in center comes out clean. Let cool in pans on a wire rack for at least 15 minutes before turning out onto rack. Cool completely.
While cake is cooling, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy. Beat in confectioner’s sugar about 1 cup at a time, beating well after each addition. Beat in vanilla. Cover with plastic wrap and refrigerate for about 30 minutes or until just firm enough to spread. Transfer one cake layer to a cake stand or platter. Spread almost half of the icing over the top, smoothing to the edges. Top with second cake layer, then spread the rest of the frosting on top.
Tips on toasting walnuts: Toasting the nuts in a dry skillet gives them a nice crispness—be careful not to burn them, since they take very little time to toast. Add the nuts to a skillet over medium heat, and cook, stirring for 6 to 8 minutes or until fragrant. Or, oven-toast nuts on a baking sheet in a 400-degree oven for just a few minutes.
Recipe adapted from 300 Best Potato Recipes | nancy-c.com
Enjoy making this cake…you’ll definitely enjoy eating it! 🙂 Have you ever made a cake with sweet potatoes?