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.
My son 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. My son 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
Cake
Ingredients:
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.
Topping:
1 cup butter, softened
1 cup brown sugar
2 TBLS flour
1 TBLS cinnamon
Glaze
2 cups powdered sugar
5 TBLS milk
1 tsp vanilla
1 cup chopped pecans ( my addition)
Directions:
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.
Topping directions:
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.
Glaze directions:
Combine glaze ingredients mix until smooth. Glaze cake while still warm.
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Thanks for the recipe. I made it today for a church potluck and it came out really well. Mine was moist and tasted really great. Others enjoyed too. The only problem was it did not look great as it slid around while driving to church so it did look great but it tasted wonderful. I used about all the topping and the only thing I would change is to try to get down further into the cake. I did use half the glaze and that was the perfect amount. I made it as is, though I used self-rising flour and I added about 1.5 teaspoons of baking powder. I will have to make this again. I loved it!
Thank you Joshua for coming back to tell me you made it, you made my day! And thank you for stating your substitutions, it’ll be helpful to someone else thinking of making it with self rising flour.
I made this yesterday. Twice. I didn’t think the topping or glaze was too sweet at all. Love the addition of pecans. Already have requests to make this to start off our thanksgiving day.
Thanks
Anomar thank you for coming back to tell me you made it!! I love that! have a wonderful Thanksgiving!
I made this for my son’s preschool Thanksgiving program. Disappointingly, mine also came out dense and not cake-like. It was as if it never rose. Came out more like, mashed potatoes with a crust. It was; however, very moist as the recipe suggests. I followed recipe exactly (2 measured cups of cooked sweet potato, 4 tsps. of baking powder, etc.) Don’t know what went wrong. The flavor was great, just wasn’t thrilled with texture since I was expecting cake. Any suggestions for changes if I keep this in my baking repertoire? Any advice would be much appreciated. Thanks! Happy Thanksgiving!
Try cutting back on the sweet potato Carlyn, maybe by 1/2 to 3/4 cup.
Thanks! Will give it another whirl. As a side note, I brought it to my son’s preschool Thanksgiving program and received lots of compliments–not a piece was left to take home! (Hubby not happy about that!) 🙂
After the sweet potato cinnamon cake is made, will it have to be put in the frig.?
No Renee, it doesn’t need to be.
Thanks for the recipe! Baking it now for Thanksgiving, smells heavenly. Can’t wait to try it. I used one large can of Bruce’s yams, drained and pureed in the food processor. Measured almost perfect 2 cups. Only put nuts on one half since mom can’t have pecans. Been looking for a great sweet potato cake recipe.
Cake is delicious but very dense. Followed recipe every step. I give an A for taste and C for texture.
I’ve never commented in a recipe before, but I have some thoughts on this, so here goes…I made this for our Thanksgiving meal. I followed the recipe to a tee and as was suggested, halved the topping and glaze ingredients. It is a good cake, much better the day after baking. However, for my family and friends, I would make the entire amount of topping and glaze. The cake is a little bland and definitely needs it. I will be making this again as we have a plentiful supply of sweet potatoes. I am a Sourhern cook, so maybe that’s the need for more sugar for our palette. It would be a great coffee cake to serve with a brunch, so next time I make it, I’ll be going all in for the sugar, butter, and all other high cal yummy things!
Nanakay thank you so much for commenting! It really helps other people to see someone that has made the cake and commented on it. I hope your Thanksgiving with family and friends was wonder!
i just made the cake and it tuRend put very dense. I did use a jar of my home canned sweet potatoes so wonder if that was the problem.
It is a dense cake, maybe cutting back on the sweet potatoes by a 1/2 or 3/4 cup would help with the texture Trish.
Can you make the night before, all but the glaze and refrigerate over night, then bakeep in the morning? I am not a morning person but would love to make this for my kids for breakfast before school.
You mean make the cake batter and refrigerate it? I don’t know how that would work. maybe you could measure out all the dry ingredients and combine them and have the sweet potatoes ready and just mix everything together and make in the morning. You could make the glaze ahead.
Just glazed the cake and had to take a bite. I used 2 cups of leftover sweet potato streusel casserole and it came out tasty. Only used 1/2 cup of sugar in the cake batter and 1/2 the topping. I love it and mine did not come out dense. It was fluffy and moist. Thank you for sharing!! I’m betting tomorrow will be even better:)
Thank you for coming back to tell me you made it zeewmn!
I Made the Frosting (Only) and it was……..how do I say it calmly…..????? AMAZING!!!!!!!!!!!!!!!! if just the frosting is that good I wonder what the cake tastes like I will DEFINATLY try it!!!!!!!!
Hi Teresa, Thank you so much!! I would suggest you reading the comments on this cake before making it. Making the whole batch of glaze was too much for some people. Better to use half as I did, then make more if you want more. Thank you for visiting!
Mine turned out more like a dense pudding anyway it’s yummy.I figure out it’s my sweet potato.
Thank you Linda for stopping by, and I’ve very happy you made it and liked it!
Wow…..this is my recipe. Lol
I was looking for it because I got the original recipe from Pintrest and added sweet potatoes. Thanks for the credit Bunny
Your welcome Sharon!
Hi! Bunny it’s Linda fron Australia.Thank you so much for your kind response. I took the sweetpotato cake to shared it with my workmates & the response is unusual & incredible delicious. In future I will cut back the sweetpotato by 3/4 cup & I will let u know.
Linda thank you! Coming back and reporting how it does cutting back on the sweet potato will help other people that want to make it. You’re a gem, thank you!!
this looks really good. I make a honeybun cake that everyone loves but as much as I like sweet potatoes my husband is not a big fan. I was wondering if you could substitute the sweet potato for pumpkin. Your thoughts.
Hi Angel, this is just my opinion but I think it would work. You might want to cut back on the pumpkin by about 1/2 a cup, let me know how it works out if you try it that way!
Can you use a bunt pan????
Debbie this is best made in a 13×9 inch pan. it’s a very dense cake.
Hi Bunny! I just wanted to let you know that this cake is off the charts!!!!! I made this for ST PAtricks day …… I wanted to keep my Menu fun and incorporating potato in my dessert seemed like a good idea. It was a Great idea!!!! Everyone went Googoo over this cake , it’s got it all and then some 🙂 even the ones who brought it home ,called me the day after and went crazy over it.
I wanted to thank you for sharing this little Gem and know that you have been permanently stored in my Family Recipe Book; I just happen to be putting one in the oven now ….. Thanks and Happy Baking !
Candace mom of Six with many mouths to feed:))))
Thank you so much Candace!!! Happy Baking to you Mamma!!
Just made this cake (with topping and glaze halved) and it looks and smells to die for!!! I’m bringing it to work so I can’t taste it yet. I’m curious if I’m not serving it for a day or two, do I need to keep it in the fridge because of the sweet potato? I’m thinking that all the sugar would act as a preservative but I don’t want it to go “bad” if I leave it out on the counter. Thoughts?
Hi Liz, no need to put it in the fridge, it’ll be just fine. Let me know what you think of it!
Made this yesterday. Mine was not as orange as the picture, but sure delicious. I steamed the potatoes, maybe that made a difference. Still delicous, I am blogging about it too. I had three cakes for a 90th birthday party and this one was the most gone at the end of the party. Even over my favorite… Praline Pecan cake. Thanks
I love it Lori! Thanks for coming back to tell me you made it!
Just made this cake. Smelled amazing while it baked. Unfortunately, the texture was not that of a moist cake, but so moist it’s almost rubbery. Not sure what went wrong. Followed the cake recipe as written.
Lina, I’m going to guess the sweet potatoes , if you wanted to try it again, cut back on the sweet potatoes by about 1/2 cup.
I really like the flavor of the cake but it was not cake texture at all it was doughy kind of like pie. I followed your recipe exactly I halved the glaze but not the topping. What can I do next time to ensure the cake isn’t doughy. I also cooked it 10 extra minutes and have it back in the oven now to see if it need to cook longer.
Chae, see if cutting back on the sweet potatoes by 1/2 cup helps.