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 just made this cake today for my husband’s birthday & it couldn’t have been more delicious!
I took your advice about halving the topping/glaze part & it was perfectly sweet. I was out of pecans (and walnuts) but so badly wanted that little crunch factor on top, so after browsing through my cupboards I noticed some pretzels & decided those would do nicely. I added them to the glaze & said a prayer. But they honestly worked out beautifully. The saltiness works so well with the sweet glaze & they are just crunchy enough.
This recipe has earned a place in my recipe box. I am going to try making them as jumbo muffins & sending them to work with my husband for the next potluck. 🙂
Eden so very happy you made it and loved it!!! Thank you so much for coming back to tell me. Let me know how the muffins work out Eden!!
I made for the first time today. I used a gluten-free flour blend and it came out wonderful. Followed your directions about cutting topping and glaze in half and it was good. Didn’t make it overly sweet. Need to watch my sugars. Thanks for the recipe.
Thank you Renee! Very happy you made it and loved it!
I just made this cake, had 5mins left in the oven. when I realized I had completely forgotten about the topping and swirl, So I used a knife and did small slits on top of cake and then put the topping on top, left it in there the last 5mins, let it cool as per directions and topped it with the glaze and walnuts, since I didn’t have pecans. Also used 1/2 the topping and glaze. It was delicious. This recipe is a keeper.Thanks
I’m so happy you loved it Alicia, and great thinking there with the topping!!
hi! did you use half the recipe for the glaze also? or just the topping? i love sweet potatoes and was asking to make dessert for a big family gathering! i need to impress and this looks like it will blow their socks off!
I halved both the topping and the glaze Emily. I hope your family loves it Emily!
Geesh can you tell us the TYPE of flour please? This looks good but I’d hate to find out through trial and error which flour to use 🙂
Regular all purpose flour Dana.
Does anybody know where can I find the CEYON CIINNAMON? PLEASE HELP
Sandy you can buy it on Amazon here,https://www.amazon.com/s/ref=nb_sb_ss_sc_1_5?url=search-alias%3Daps&field-keywords=ceylon+cinnamon&sprefix=ceyon%2Caps%2C195 or just use the cinnamon you have.
I just made this cake and it also did not come out right for me. I cooked it an extra 5 mins since the toothpick was not coming out clean but you didn’t say to do the toothpick test so I went ahead and took out after that extra 5 mins thinking that maybe the topping was preventing it from being clean. It looks like pumpkin pie, a solid filling, nothing like a cake at all. And worse, to me it even tastes doughy. I’ve now put it back in the oven hoping it will at least lose the doughy taste, but I really don’t expect cooking it longer will restore the texture, especially since it had been out of the oven for at least 2 hours which would have given it plenty of time to set, I’m just hoping the raw flavor goes away. I know you are telling people to cut back 1/2 cup on the sweet potatoes but nobody is going to do that before they have made the cake. I would suggest that you just change the instructions to 1 1/2 cups because so many people are having this issue. Also, can you add how we are supposed to tell if the cake is cooked through? Does the toothpick test work on this cake if it is cooked through?
Is it really one and a half cups of milk? Or is it supposed to be a half cup of milk? Is this where the recipe is going wrong? You have written “11/2 cups milk”, with no space, not “1 1/2 cups of milk”, people are interpreting this as one and half cups of milk but is it a typo and it is really only supposed to be 1/2 cup of milk with no “1” in front?? When I added that much milk I said this looks more like a custard which would explain why it came out more like a pumpkin pie consistency. This consistency is so off it is just really unappealing. Cooking it longer did eliminate the raw dough taste but now it is dry around the edges and rubbery, really not good at all. The only part of it that is any good is the icing on top with the pecans. We are going to scrape off the icing and eat it and throw the rest in the trash, it is that bad. I am so disappointed because it looked so tasty in your picture.
Can I substitute the flour for coconut flour?
Good morning Linda. I had to look up coconut flour to find the answer to your question. Here’s what I found…In baking, you cannot substitute coconut flour for wheat or other grain-based flours at a 1:1 ratio. They are not equivalent.
Coconut flour is extraordinarily absorbent and very little coconut flour is needed to successfully produce a recipe. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs. In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk. When baking with coconut, it is best to use established recipes rather than waste considerable expense and time with experimentation.
I found this information on a blog called Nourished Kitchen, here’s her link to the article with more information…http://nourishedkitchen.com/baking-with-coconut-flour/
Hello! I’ve been drooling over this recipe for at least a year now, ever since a friend made it and said it was amazing. Sadly, it didn’t come out at all like I had hoped – it wasn’t cake-like, not fluffy like in your photos. It was almost rubbery/custard-like. Where could I have gone wrong? So my question is, how much milk is in the recipe? Is it 1 1/2 cups (1.5 cups) or is it 1/2 cup? It’s a bit difficult to read in the font. :/
Marla, it’s 1 and a half cups milk. This has to be the most controversial recipe on my blog. Some people make and love it others not so much. WE loved it as is, I guess it’s just a matter of texture.
I have made this cake many times since finding this recipe. I have made it with fresh sweet potatoes as well as canned. I like it better with fresh, but both are amazing! It is hugely requested at family gatherings, especially around the holidays. It has become a new tradition to make it for Christmas morning breakfast. I always make it with the halved topping and glaze recipe, and add in some chopped, toasted pecans to the glaze. Heaven on a plate!!
Amanda this is probably the most controversial recipe on my blog. People either love it or have problems with the texture of the cake. I’m so happy you loved it!
I have a cousin whose name is Brenda and her nick name is Bunny or as her dad so fondly called her till the day he died Bun Bun🤗.
I live in San Antonio and went to church with the Bostows many moons ago. I am FB friends with Cierra and saw her birthday wish to her dad, so I went on his sight and he mentioned you blogging so I have spent the last 2 hrs looking at your recipes. I love to cook plus you just sound like my kinda gal.
So is your sight for your blog the same sight as your recipes Bunnys Warm Oven, or is it different?
I look forward to many more hrs. on your sights.
Tell Paul hello for me. What did you make for his birthday?🤗
Awe thank you Nanette! The Bostows are a special family aren’t they? I hope you come to visit my blog again, thank you for the kind words!
Is it “4” teaspoons of baking powder? Seems like a-lot.
Hi Donna, yes it’s 4 Teaspoons, I know it does sound like a lot but that’s what the recipe called for.
I made this with leftover sweet potatoes. I took it to a church meeting and everyone loved it. You were right half the topping and half the glaze is plenty.
Wonderful Deb! Thank you for coming back to tell me!
I read over a good portion of the comments, but didn’t see anything on a milk substitute. I rarely use milk, but have almond milk for its 3 month. Life. Any idea if it can be used? I’m already cooking at Altitude so floury outcomes are a norm. Still learning.
shley I found an article for you that says yes you can bake with almond milk. Check the article out here…https://www.livestrong.com/article/553567-substituting-with-almond-milk-for-baking/ Let me know how it goes if you use the almond milk, would be helpful to anyone else who wants to use it in the recipe.
Love this recipe, it has become my new go to cake! To save time, I cooked my sweet potatoes in the microwave, takes about 7 -12 minutes depending on size of potatoes and number of sweet potatoes you are cooking. I then place in freezer while I prepare recipe. Then remove from freezer, use a spoon to easily separate sweet potato from peel and add to recipe.
GrammsCandy thank you so much for coming back to comment. Your tips will be helpful to someone else wanting to make the cake. Thanks for taking the time to comeback, I love that.
THIS CAKE WAS AMAZING!!!!! Thank you for sharing!!! Made it last night and it was SO SO good! Halved the glaze and topping like you said and it was the perfect amount of sweet.
Wonderful Sarah, thank you for coming back to tell me!
I was excited to finally make this cake as I had it bookmarked for a while. Was so disappointed, feels like I wasted so many ingredients and so much time! It came out very dense and stodgy. Like a thick flan. I followed the recipe except I added a bit more nutmeg. I used to be great at baking as a kid/teen. I’ve been baking again for the past couple years and my cakes always turn out like this. What am I doing wrong? I’m not sure what happened.
I’m sorry Ada, it seems that people either love it or don’t. I don’t think you did anything wrong. it’s just a matter of taste.
Thanks for your response! It wasn’t the taste, it was the texture of the ‘cake’. It didn’t come out like a typical cake or your picture, it came out like sweet potato pie texture but much thicker/dense. I’m not sure how to make it ‘fluffier’ or lighter like in your picture.
Hi Bunny! I know I’m late to the party, but I saw that you consider this your “most controversial recipe, and I wonder if geography may come into play. I’ve lived in several states and have found that “sweet potato” is not always interchangeable with “yam” (as it is where I grew up in the Midwest). One commenter noted the color was different. If she used the white, “hard” sweet potato it would most definitely result in a different color and, more importantly, texture.
I am certainly not assuming this is the case, but having been scolded for referring to the white and orange potatoes interchangeably in a few states, I thought it might be beneficial to point out that we should be using the orange variety, frequently sold as “yams”. That is a whole other debate that can be found by Googling – LOL.
OH MY GOD. I made this for Thanksgiving because we had a whole bunch of sweet potatoes lying around. I literally would eat this for whole meals and dreamed about it when I wasn’t eating it. I halved the glaze and topping and it was PERFECT. I am making it now for my work Christmas party. I am so excited!
Thank you Elliese!