The recipe calls for 2 cups of sweet potatoes. I peeled and diced up 3 small sweet potatoes. I boiled them until tender and then gave them a whirl in my food processor to make sure they were nice and smooth. I got about 2 1/3 cups of sweet potatoes. I followed the recipe exactly until it came to the cake topping.
Paul doesn’t like sweets as much as the sugar queen does so I cut the topping recipe in half and added 1 cup chopped pecans to give the cake a nice crunch. It was more than enough to cover the top of the cake. The topping is moist, I took it in my hands and broke pieces off until the top was covered. Because I halved the topping I didn’t swirl it through the cake, I just let it sit on top. Since we’re making a cinnamon roll cake, let’s take about cinnamon. I’ve been baking for over 30 years and never knew there was a difference in cinnamons. For this recipe I used Flavor Of The Earth Ceyon Cinnamon Powder. After opening the Ceyon Cinnamon and comparing it to the brand that I always buy I couldn’t believe the difference in aroma and taste, it also has health benefits to boot. Another terrific reason to use it. My cake baked at 350 degrees for about 35 minutes. I let it cool slightly while I made the glaze and then poured that over the cake. Paul couldn’t believe how good this was, he loved it! This is one amazing moist delicious cake!! I hope you love this as much as we did!!
Sweet Potato Cinnamon Roll Cake
Posted To GFCAV Presents Food Recipe Central
Posted By: Sharon Daniel-Roane
3 cups flour
1/2 tsp nutmeg
1/4 tsp salt
1 cup sugar
4 tsp baking powder
2 cups cooked sweet potatoes
11/2 cups milk
2 eggs, beaten
2 tsps vanilla
1/2 cup butter, melted
I made this cake and halved the topping and glaze recipe. It worked out perfectly for me and my husband. Other people have commented that made the recipe as is and decided the topping and glaze as written in this recipe was just to much and they would also half the recipe next time they make it. The ingredients for the topping and glaze are the original recipe amounts ( written below). Please half the topping and glaze if you don’t want that much sweet in the cake.
1 cup butter, softened
1 cup brown sugar
2 TBLS flour
1 TBLS cinnamon
2 cups powdered sugar
5 TBLS milk
1 tsp vanilla
1 cup chopped pecans ( my addition)
Preheat oven to 350 degrees. Grease a 13×9 inch baking pan.
In a large bowl combine flour,sugar,salt, and baking powder and nutmeg. Stir with a fork to combine. In another large bowl beat sweet potatoes and milk until smooth. Add beaten eggs, and vanilla, beat until combined. Slowly add flour to sweet potato mixture, mixing until just incorporated. Slowly stir the melted butter into the batter until well combined. Pour batter into prepared pan. Make topping.
Mix all the topping ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake cake for 30- 35 minutes. After cake is baked, cool slightly while making the glaze.
Combine glaze ingredients mix until smooth. Glaze cake while still warm.
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