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.

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