Description
This Sweet Potato Cinnamon Roll Cake blends the comforting flavors of cinnamon rolls with the natural sweetness of mashed sweet potatoes. Featuring a tender, spiced cake base with a cinnamon-sugar swirl and a smooth vanilla glaze, this dessert is perfect for fall or holiday gatherings. The addition of chopped pecans provides a delightful crunch, making every bite irresistibly delicious.
Ingredients
Scale
For the Cake
- 2 cups mashed sweet potatoes (cooked and cooled)
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1 tablespoon vanilla extract
- 1/2 cup chopped pecans (optional)
For the Cinnamon Swirl
- 1/2 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter (melted)
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until evenly combined.
- Mix Wet Ingredients: In another bowl, whisk together the mashed sweet potatoes, eggs, whole milk, melted and cooled unsalted butter, and vanilla extract until the mixture is smooth and well blended.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently just until incorporated to avoid overmixing. Fold in the chopped pecans if using for added texture.
- Prepare Cinnamon Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Drop spoonfuls of this mixture over the cake batter in the baking dish, then use a knife to gently swirl it through the batter to create a cinnamon swirl effect.
- Bake: Place the baking dish in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool slightly in the pan before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, milk (2–3 tablespoons to achieve desired consistency), and vanilla extract to create a smooth glaze.
- Glaze and Serve: Drizzle the glaze evenly over the warm cake. Cut into slices and serve warm for the best flavor, or enjoy at room temperature.
Notes
- You can substitute canned sweet potato puree for cooked sweet potatoes for convenience.
- Add a pinch of cloves to the batter or cinnamon swirl for an extra layer of warm spice.
- This cake is best served warm but also tastes great at room temperature, making it versatile for serving.
- Chopped pecans are optional but highly recommended for added crunch and flavor.
