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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Yum!!! I wish I had some sweet potatoes. I didn’t know until recently about the cinnamon either. I thought if it said cinnamon that meant the real deal. Not true.
Totally drooled all over my keyboard, this looks fantastic!!
Mary, your Sweet Potato Cinnamon Roll Cake is “out of this world” as my grandmother used to say! I love sweet potatoes in any form or fashion, so this cake is something I would enjoy. Thank you for bringing it to Treasure Box Tuesday! Pinning! 🙂
cake flour or all purpose?
I just made this cake today. Oh how I wish I had reread what you said about doing half the topping. I thought it seemed too much but didn’t want to mess it up. I will half it next time. Just way too much for us. It was good, but we would have liked it much better with less butter. Also, I used soft white wheat (I grind myself) and sucanat instead of sugar. I think I will add uns.coconut next time too. I didn’t put pecans either.
Charlotte, I guess that the reason they have so much topping is because they swirl it into the batter of the cake so some of it is inside and on top. My husband isn’t as much as a sugar lover as I am so I opted for half the topping recipe and just let it sit on top but you could swirl that to if you wanted to. I hope you do make it again with your adaptions!
Thank you Tara!!!
Joy, thank you for the opportunity to share at your party!
shall try the cinnamon roll cake 🙂 delicious 🙂
Mary, this is TOTALLY happening in my kitchen this weekend! I just bought a load of sweet potatoes yesterday for a recipe & got more than I’ll need! Yum; can’t wait to give it a go; it looks amazing!
Thank you Anyonita! I was so happy to find this little gem. I hope you love it as much as we did!
This has become a family favorite! I use yams and roast them to get all the sugar out of them that I can. I also halfed the topping, that worked better. What an incredibly most cake. Fabulous!!
Ummm yumm, I look so forward to trying this. So glad I was browsing Anyonita Nibbles on facebook and saw this!
Just made these! Smells yummy. Only down fall so far is that in the direction it left out the ingredient nutmeg. So I had poured batter in pan before I noticed the nutmeg part. I did add nutmeg into topping and did extra swirling.
Oh I’m sorry Terri! I just fixed that and put the nutmeg in the directions. Please let me know how you like the cake!
Followed the recipe to a t and the cake was dense and floury, not sweet and moist like we expected
Good morning Hannah, first to try and figure out why the cake wasn’t what it should have been, did you substitute anything in the recipe? As far a not being sweet, with the topping and the glaze on it, I don’t understand how it was not sweet?
Have you made these as bars vs the cake? Just wondering if one recipe would fit an 11×18 pan and what the baking time difference would be.
Good morning Kristie, I found this conversion chart that will be very helpful in figuring out a pan size. from the chart it looks like a 10x15x1 inch jelly roll pan would be good for a cake made in a 13×9 inch cake pan. I would bake at half the time of the cake made in the 13×9 inch pan, or at least start checking it to see if its done.
Pan conversion chart…http://allrecipes.com/howto/cake-pan-size-conversions/
I made this today and the cake is excellent! Incredibly moist and delicious. However I don’t like the glaze at all. I think it’s much too sweet and takes away from the actual cake. I will definitely make this again just without the glaze. 🙂
Julie thank you for coming back to say you baked it and loved it! Of course, omit the glaze if you like, it’s your kitchen! Thank you for stopping by!
As I have no fresh sweet potatoes nor yams at present, can I substitute canned yams or pumpkin with reasonable success?
Yes Karen you can, let me know how it works for you!
I love sweet potatoes and have to try your recipe Mary <3 Nettie
Thank you Nettie!
Do you bake the sweet potatoes or cook them on top of the stove. I have to confess I have never cooked sweet potatoes before so I want to do it right.
Hi Jerri! Just peel them, cube them and boil them until tender. If you have anymore questions, don’t hesitate to ask!!
You can also boil the potatoes whole in water until they are fork tender. Then peel and mash or run through your food processor. Much easier than cutting up the raw potato.
Thank you Debbie!!
Probably a Southern thing – we eat sweet potatoes year-round. Tasty, full of vitamins and fiber, inexpensive. Good plain or gussied up. Try cooking ’em this way:
Even easier than boiling. Just wash and bake like you would a white baked potato, at 350 to 400 degrees for 30 minutes to an hour, depending on the size of the potato. I put them on foil, on a baking sheet (some of the sugar/juices will usually leak during baking, and the foil saves clean-up). When the potatoes are soft, remove from the oven and allow to cool until you can peel them. Butter, like for white baked potato, and serve, or cool and mash the peeled potato for use in recipes like this. Plain cooked sweet potatoes also freeze and reheat well.
Thank you Diane for the great tips! I didn’t know you could cook and freeze! That’s awesome!
Yum!! This looks super moist and delicious! I don’t like cakes super sweet, so I would probably go half on the topping like you did. Pinning it for things to try!
Yes Thao, and half the glaze as well. Thank you for stopping by!