Oh my goodness, let me tell you about this sweet potato cinnamon roll cake! It’s like a warm hug on a plate! Seriously, the combination of the sweet, earthy flavor of sweet potatoes and the warm, comforting notes of cinnamon creates a cake that’s just heavenly. I first made this for Thanksgiving, and it was a total game-changer! Everyone kept going back for seconds (and thirds!). It’s so moist and tender, you’ll be dreaming about it long after the last slice is gone. Trust me, this is going to become one of your favorite desserts, too!

Ingredients

• 2 cups mashed sweet potatoes
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup chopped pecans (optional)

How to Prepare the Sweet Potato Cinnamon Roll Cake

Preheat the Oven

First things first, let’s get that oven preheating to 350°F (175°C). This step is super important because a properly heated oven is the key to a perfectly baked cake!

Mix Wet Ingredients

In a large bowl, combine your mashed sweet potatoes, granulated sugar, brown sugar, and softened butter. I like to use a hand mixer for this part because it makes it so smooth and creamy! Mix until everything is well combined and you have a lovely, velvety mixture.

Incorporate Eggs and Vanilla

Now, let’s add in those three large eggs and vanilla extract. Mix it all together until it’s beautifully blended. This is where the magic starts to happen, and your kitchen will smell amazing!

Combine Dry Ingredients

In another bowl, whisk together your all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Make sure there are no lumps; we want everything to be nice and airy!

Combine Mixtures

Now, it’s time to bring the wet and dry ingredients together! Gradually add the dry mixture to the sweet potato mixture. Stir gently until just combined. Don’t overdo it here; a few lumps are perfectly fine! This will keep your cake nice and tender.

Add Pecans

If you’re using chopped pecans, go ahead and fold them in gently. This adds a delightful crunch and a nutty flavor that pairs so well with the sweet potatoes and cinnamon!

Bake the Cake

Pour that delicious batter into a greased baking pan, spreading it out evenly. Pop it into your preheated oven and bake for about 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean—golden, fluffy perfection!

Cool and Serve

Once it’s baked, let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Trust me, it’s hard to wait, but this step is crucial! Cooling it down helps it set up nicely, making it easier to slice. Enjoy the anticipation, because it will be worth it when you finally dig in!

Nutritional Information

Alright, let’s chat about the nutritional side of our delicious sweet potato cinnamon roll cake! Each slice is packed with flavor and some pretty decent stats. Here are the typical estimates per serving:

• Calories: 250
• Fat: 10g
• Protein: 3g
• Carbohydrates: 35g
• Sugar: 15g
• Sodium: 200mg
• Fiber: 2g
• Cholesterol: 45mg

Keep in mind, these numbers can vary a bit depending on your specific ingredients and any changes you might make. But hey, it’s a sweet treat that also gives you a little bit of that nutritious sweet potato goodness, right?

Why You’ll Love This Recipe

• Quick and easy preparation—whip it up in no time!
• Unique flavors of sweet potato and cinnamon that create a delightful harmony.
• Moist and tender texture that melts in your mouth.
• Perfect for dessert or special occasions, and it’s sure to impress your guests!

Tips for Success

Alright, friends, let’s make sure your sweet potato cinnamon roll cake turns out absolutely perfect! Here are my top tips to keep in mind:

• Use fresh sweet potatoes: Freshly mashed sweet potatoes will give your cake the best flavor and moisture. If you can, roast them first for a deeper, sweeter taste!
• Don’t overmix: Remember, just mix until the ingredients are combined. Overmixing can lead to a denser cake, and we want it to be light and fluffy!
• Check for doneness: When you insert that toothpick, make sure it comes out clean, but if it has a few moist crumbs, that’s okay too! It will firm up as it cools.
• Let it cool: Patience is key! Letting the cake cool completely before cutting will help it hold its shape and make for prettier slices.
• Experiment with spices: If you love a bit of warmth, feel free to add a pinch of nutmeg or ginger to the batter for an extra flavor kick!
• Adjust sweetness to taste: If your sweet potatoes are particularly sweet, you might want to reduce the granulated sugar a bit. Always trust your taste buds!

With these tips in your back pocket, you’re all set to create a delicious sweet potato cinnamon roll cake that will have everyone coming back for more. Happy baking!

Variations

If you’re feeling adventurous and want to change things up a bit, there are so many fun ways to customize your sweet potato cinnamon roll cake! Here are some of my favorite variations:

• Nutty Delight: Swap the chopped pecans for walnuts or almonds. Each nut brings a different flavor and texture that complements the cake beautifully!
• Chocolate Lover: For a decadent twist, fold in some chocolate chips or chunks into the batter. The rich chocolate pairs perfectly with the sweet potato and cinnamon.
• Spice It Up: Experiment with adding a pinch of nutmeg or ginger to the batter for an extra layer of warmth and complexity. You’ll be amazed at how it transforms the flavor!
• Fruity Twist: Stir in some raisins or chopped dried cranberries for a burst of sweetness and a chewy texture. It adds a fun surprise in every bite!
• Cream Cheese Swirl: Create a delicious cream cheese filling by mixing together 8 oz of softened cream cheese, 1/4 cup sugar, and 1 egg. Pour half the batter in the pan, spread the cream cheese mixture, then top with the remaining batter before baking!
• Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free flour blend. It works like a charm, and you won’t even miss the gluten!

Feel free to mix and match these ideas to create your own unique version of this sweet potato cinnamon roll cake. The possibilities are endless, and I can’t wait for you to discover your favorite! Enjoy the creativity and happy baking!

Storage & Reheating Instructions

Let’s talk about how to keep that delicious sweet potato cinnamon roll cake fresh and tasty! Once it’s cooled completely, you can store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it even longer, pop it in the fridge, where it’ll stay good for about a week. Just make sure it’s well-sealed to prevent it from drying out!

Now, if you’re ready to enjoy a slice again, reheating is super simple! You can pop a slice in the microwave for about 15-20 seconds to warm it up. Just keep an eye on it so it doesn’t get too hot! If you prefer a bit of a crispy edge, you can also use a toaster oven or a regular oven set to 350°F (175°C) for about 5-7 minutes. This way, you’ll get that lovely texture back, and the cinnamon aroma will fill your kitchen all over again!

Trust me, there’s nothing quite like savoring a warm piece of this cake, especially if you drizzle a little extra butter or cream cheese frosting on top. Enjoy every bite!

Sweet potato cinnamon roll cake: 5 reasons to adore it

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• Autor: Julia marin
• Całkowity Czas: 50 minutes
• Ustępować: 8 servings 1x
• Dieta: Wegańskie

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Opis

A delicious sweet potato cinnamon roll cake that combines the flavors of sweet potatoes and cinnamon in a moist, tender cake.

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Składniki

Skala 1x2x3x

• 2 cups mashed sweet potatoes
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup chopped pecans (optional)

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Instrukcje

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix mashed sweet potatoes, granulated sugar, brown sugar, and butter until smooth.
3. Add eggs and vanilla extract, and mix well.
4. In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the sweet potato mixture, stirring until just combined.
6. Fold in pecans if using.
7. Pour the batter into a greased baking pan.
8. Bake for 30-35 minutes or until a toothpick comes out clean.
9. Let it cool before serving.

Uwagi

• This cake can be served warm or at room temperature.
• Store leftovers in an airtight container.

• Czas Przygotowania: 15 minutes
• Czas gotowania: 35 minutes
• Kategoria: Dessert
• Sposób: Baking
• Kuchnia: American

Zasilanie

• Wielkość porcji: 1 slice
• Kalorie: 250
• Cukier: 15g
• Sód: 200mg
• Kwasy: 10g
• Nasycony tłuszcz: 5g
• Tłuszcze Nienasycone: 3g
• Tłuszcze trans: 0g
• Węglowodany: 35g
• Włókno: 2g
• Białko: 3g
• Cholesterol: 45mg

Słowa kluczowe: sweet potato cinnamon roll cake