I have been trying to get my family hooked on sweet potatoes for a L-O-N-G time. I would buy them if I knew for sure we would eat them and when I way “we” I mean my hubs. He does have quite an influence on what the boys eat. For example, we have an ongoing battle over Miracle Whip and Mayo. As of now I see no end in sight so our children will probably grow with psychological problems when it comes to what spread they want on their ham sandwich but that is a story for another day.
Knowing the trouble I have with condiments and realizing I could lose the sweet potato fight completely I told no one! I just watched smugly as they all took bites and relished in the fact that I had done it! Bite after bite they kept eating. My 5 year old even said, and I quote, “This is the best cake ever!” Yes, son, this IS the best cake ever. I had come out victorious after this battle; the fight, well that has just begun. Next battlefield, savory sweet potatoes with a lot less butter! Oh, and I did tell them eventually.
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 cups mashed sweet potatoes
- 3 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 cups all purpose flour
- 8 oz cream cheese, at room temperature
- 1 large egg
- 1/3 cup granulated sugar
- 1/2 cup butter
- 6 tablespoons milk
- 4 cups powdered sugar
- 1 cup pecans, roughly chopped and toasted
Instructions
- Preheat your oven to 350°. Grease and flour a 17x12 jelly roll pan.
- Cream the softened butter and both sugars in a large bowl. Add the mashed sweet potatoes and eggs, one at a time. Next add the buttermilk and vanilla. Mix until incorporated.
- In a separate medium bowl mix the dry ingredients. Add the dry ingredients to the sweet potato mixture and beat until all the ingredients are mixed. Pour the batter into the jelly roll pan and spread.
- Now in a medium bowl beat together the cream cheese, egg, and sugar. Place dollops of the cream cheese mixture onto the cake batter. Use a knife or rubber spatula to swirl the two mixtures together until there are ribbons of each throughout.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Just before the cake is done baking start to make the glaze. In a small saucepan melt butter and add the milk. In a medium bowl measure out the powdered sugar. Add the melted butter mixture to the powdered sugar and stir. Once it is mixed, fold in the toasted pecans. Pour the glaze onto the warm cake and spread gently with a rubber spatula. Allow the cake to cool completely and serve!
Here is the video I made for the Real Women of Philadelphia…I did a bit better on camera this time. All I can say is…wardrobe!? (Shouted as if someone would actually come and fix that bag of a sweater I was wearing. I swear it looked much better in the mirror.)
These were sooooo delicious!!!
Thanks for bringing them to share today!!!
I think this is my favorite dessert to date!
You never cease to amaze me!!!
Oh…I love you!
This looks fantastic! I’m always looking for ways to substitute butter and oil in cakes with veggies. I’ll definitely be giving this a try! Thanks for the recipe!
Thanks Candace! Unfortunately there isn’t a shortage of butter in this recipe but now that you mention it substituting sweet potato in a spice cake mix or even vanilla would so fantastic! Hmm, I may need to go buy some more sweet potatoes!
YOU ARE A NATURAL!!! That was an AWESOME video!! And not to mention a mouth watering dessert!! I really want to try that out, and the sweater looked great! We had snow yesterday here in Colorado too! Brr!!
Aww, thanks Shawn! I’m still trying (and when I say trying I really meaning hoping) to lose some more baby weight. I just started running again so hopefully that will help with my wardrobe! I hope this nice weather we are having right now comes your way!
This looks incredible. I can’t wait to try it.
What a delicious sounding recipe ! Love sweet potatoes in sweet or savory dishes and will definitly try this !
This recipe sounds so good… I’ve never tried adding sweet potatoes into a cake mixture! I checked out your video and it looks great! It’s got to be difficult trying to work through the recipe while talking to the camera at the same time.
Thank you Patty! It definitely is difficult to be in front of the camera. I hope to get more comfortable as time goes on
Oh my … this is amazing .. just made it for fathers day and WOW …I am so pleased with myself .. lol .. thank you so very much doll!!!! I will link to your site when I post up the pics
Amazing… thanks!
Awesome Natasha…I’m so glad you like it! Thanks so much!