Let me tell you about my absolute favorite dessert: the sweet potato cinnamon roll cake! This cake is a delightful twist on the classic cinnamon roll, with the added richness of sweet potatoes making it moist and flavorful. I remember the first time I baked this—it filled my kitchen with the warm, comforting aroma of cinnamon and sugar. The sweet potatoes not only enhance the flavor but also give the cake a beautiful, vibrant color. Trust me, every bite is a heavenly mix of sweet, spicy, and oh-so-satisfying. Whether I’m serving it at a family gathering or enjoying a slice with my morning coffee, this cake never fails to impress!
Ingredients List
Before you dive into making this scrumptious sweet potato cinnamon roll cake, gather these simple ingredients:
- 2 cups mashed sweet potatoes (cooked and cooled)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon (for the filling)
These ingredients come together to create a cake that’s not just delicious but also beautifully aromatic. Make sure your sweet potatoes are nice and smooth for that perfect texture!
How to Prepare Instructions
Alright, let’s get down to the fun part—making your sweet potato cinnamon roll cake! Start by preheating your oven to 350°F (175°C). You’ll want that warm, cozy heat ready for your cake.
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, and softened butter. Mix them together until it’s nice and creamy. Then, crack in those two large eggs and add the vanilla extract, blending everything until it’s smooth and well incorporated.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to your sweet potato blend, stirring gently until just combined. You don’t want to overmix—just until the flour disappears!
Now, let’s make that delicious cinnamon filling! In a small bowl, stir together the brown sugar and the tablespoon of ground cinnamon. Get ready to layer this goodness into your cake!
Spread half of the batter evenly into a greased 9×13 inch baking pan. Sprinkle the cinnamon filling over the batter, making sure it’s well distributed. Then, top it off with the remaining batter, spreading it gently to cover the filling. Bake in your preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once it’s done, let it cool in the pan before slicing into it. Enjoy every bite of this sweet potato cinnamon roll cake!
Why You’ll Love This Recipe
- It’s a delightful fusion of sweet potatoes and cinnamon, creating a unique flavor that’ll wow your taste buds.
- Super easy to make, even for beginner bakers—just mix, layer, and bake!
- Moist and fluffy texture that stays fresh for days, perfect for breakfast or dessert.
- Naturally sweetened with sweet potatoes, adding extra nutrition and fiber to each slice.
- A crowd-pleaser that’s sure to impress family and friends at any gathering!
Tips for Success
To ensure your sweet potato cinnamon roll cake turns out perfectly, here are a few tips I swear by! First, make sure your sweet potatoes are well-mashed and free of lumps—this helps create that dreamy texture. Don’t skip the preheating step; a hot oven is key to getting that nice rise. When mixing your batter, be gentle—overmixing can lead to a dense cake, and we want it light and fluffy! Lastly, keep an eye on the baking time; every oven is a bit different, so start checking for doneness a few minutes early. Happy baking!
Variations
If you’re feeling adventurous, there are so many fun ways to modify your sweet potato cinnamon roll cake! For a little extra kick, try adding a pinch of nutmeg or ginger for a spicier flavor profile. You could even swirl in some chopped nuts like pecans or walnuts for a delightful crunch. Want to take it up a notch? Top your cake with a simple cream cheese frosting or a sprinkle of powdered sugar for a sweet finishing touch. And if you’re not a fan of cinnamon, swap it out for pumpkin spice—this cake is versatile and ready for your creative twist!
Storage & Reheating Instructions
Once you’ve enjoyed your sweet potato cinnamon roll cake, storing it properly is key to keeping it delicious! Let the cake cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay fresh at room temperature for about 2 days, or you can pop it in the fridge for up to a week—just make sure it’s sealed well to avoid drying out.
If you want to enjoy a slice warm, simply reheat individual pieces in the microwave for about 15-20 seconds. You’ll be amazed at how the flavors come alive again! Enjoy your cake warm or at room temperature—either way, it’s a treat!
Nutritional Information
Before you dig in, let’s chat about the nutritional goodness of this sweet potato cinnamon roll cake! Keep in mind that nutrition can vary based on the specific ingredients and brands you use. But here’s a general idea of what you’re getting per slice:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Sugar: 15g
This cake not only satisfies your sweet tooth but also brings the benefits of sweet potatoes into your diet. Enjoy every slice knowing it’s a little healthier than your average dessert!
FAQ Section
Can I use fresh sweet potatoes instead of canned?
Absolutely! Fresh sweet potatoes work beautifully in this sweet potato cinnamon roll cake. Just make sure to cook and mash them until smooth before adding them to the batter.
How can I make this cake gluten-free?
You can easily swap out the all-purpose flour for a gluten-free blend. Just check that it has a good binding agent to keep the cake fluffy!
Can I freeze the sweet potato cinnamon roll cake?
Yes! Once it’s completely cooled, wrap it tightly in plastic wrap and foil for up to 2 months. Just thaw it in the fridge overnight before enjoying.
What can I use instead of eggs?
For an egg substitute, try using flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg). This works great in baking!
How do I know when the cake is done baking?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, your sweet potato cinnamon roll cake is ready to come out of the oven!
Sweet Potato Cinnamon Roll Cake: 5 Heavenly Bites
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious cake made with sweet potatoes and a cinnamon swirl.
Ingredients
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon (for filling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix mashed sweet potatoes, sugar, and butter.
- Add eggs and vanilla extract; mix well.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the sweet potato mixture.
- In a small bowl, mix brown sugar and cinnamon for the filling.
- Spread half of the batter in a greased pan.
- Sprinkle the cinnamon filling over the batter.
- Top with the remaining batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served warm or at room temperature.
- Pair with cream cheese frosting for added flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: sweet potato, cake, cinnamon roll, dessert
