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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I too had the issue that it did not come out like a cake. It was almost pie like only denser.
Kim this recipe gives me the most diverse comments ever. Either people love it or they have an issue with the texture. That being said, we loved it, I’m hoping you did too. Thank you for coming back to comment , I appreciate it.
I don’t understand why so many people are having problems reading this recipe it was clear as day to me I have made it several times it is awesome every time wouldn’t change a thing. I do agree that half the topping and rice is just right. Thank you so much for this wonderful wonderful recipe
Thank you Sonie!!
OMG, so good! My husband doesn’t like sweet potatoes so I waited until he stopped raving about it before I told him. He’s happy to eat sweet potatoes anytime, so long as I use them this way!
I have a question rather than a comment. Is the sweet potato mashed before measuring? Thanks!
Yes Kristi it’s mashed. Hope you like this one!
The issue comes from the filling being titled topping implying it goes on top under the glaze.
So good! I cut the recipe in half because it is just my husband and me in quarantine.
I don’t have the correct size pan so I used a glass loaf pan. It took about twice the time to bake.
Yesterday was my husband’s birthday and this was his cake.
How does he like it? Well, not 24 hours later it is almost all gone! A real winner of a recipe. Thank you
That is awesome to hear! You’re a stronger person than I am, it’s hard to cut things in half when we are home all the time, LOL!
Is there no print button?
There is a line that says “to print the recipe click here” 🙂 Hope that helps!
Can I make these into muffins/cupcakes??
I’ve never made them into muffins or cupcakes Heather. So I can’t really say you can or can’t. If you do make them into muffins or cupcakes, let me know how it turned out for you.
[…] 42- Sweet Potato Cinnamon Roll Cake by Bunny’s Warm Oven […]
The recipe listed is half or do I use half that’s posted? Hope that make sense.
Half the recipe ingredients for the topping and glaze if you don’t think you’d like the recipe as written Tammy. If you make the cake and decided you would like to make it again but would like to use the full recipe for the glaze and topping you can the next time you make it. But to be on the safe side, the first time you make it use half.
I have made this cake several times and it is good but wet in the middle. What am I doing wrong?
This cake is absolutely delicious I followed the exact recipe so delicious I have a small piece left in less than 30 minutes it was half way gone . Truly a new addition to my recipes. Thank you so much for sharing.
I can’t wait to make this cake. I am going to add coconut in topping.
The recipe does not indicate what type of pan to use. Is the 35 minutes for a bundt, 8″ or 9″ round, 8″ x 8″ square, or 9″ x 13″ pan?
Never mind. Once I tried to print the recipe I saw the size pan to use.
I bought a bag of reduced price prepared cubed sweet potatoes so I chose this recipe to use them in. For the milk I used a can of evaporated (was exactly 1 1/2 c) and used 1/2 c stevia and 1/4 c reg sugar. Replaced butter with coconut oil. I reduced the topping by half and used confectioners erythritol. Reduced the glaze to half and used brown sugar stevia. The batter was light colored but after baking it looked as if it was a chocolate cake! Maybe the dark brown sugar? It was very good though.
For the sweet potato cake do I use self rising flour or all purpose?