Sweet Potato Sheet Cake

Wholesome Indulgence: Sweet Potato Sheet Cake Extravaganza

Embark on a delightful journey of flavors with our Sweet Potato Sheet Cake – a wholesome indulgence that captures the essence of warmth and comfort. This moist and tender sheet cake, infused with the natural sweetness of sweet potatoes, is a testament to the joys of home baking. Join us as we explore the art of crafting this delectable dessert, from the carefully selected ingredients to the step-by-step instructions, cook’s notes, variations, and even keto and low-carb adaptations. Let the aromatic spices and velvety texture guide you through the creation of a sheet cake that not only satisfies the sweet tooth but also adds a touch of nourishment to your dessert repertoire.

Ingredients

For Sweet Potato Sheet Cake:

For the Cake:

  • 2 cups cooked and mashed sweet potatoes (about 3 medium-sized sweet potatoes)
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Chopped pecans or walnuts for garnish (optional)

Instructions

Crafting Sweet Potato Sheet Cake:

For the Cake:

  1. Preheating the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Preparing Sweet Potatoes:
    • Cook the sweet potatoes until fork-tender. Peel and mash them in a bowl. Set aside to cool.
  3. Creaming Butter and Sugar:
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Incorporating Eggs and Vanilla:
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Combining Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  6. Adding Sweet Potatoes:
    • Gradually add the mashed sweet potatoes to the butter-sugar mixture, mixing until well combined.
  7. Incorporating Dry Ingredients:
    • Gradually add the dry ingredients to the sweet potato mixture, mixing until just combined. Avoid overmixing.
  8. Baking to Perfection:
    • Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

For the Cream Cheese Frosting:

  1. Creaming Cream Cheese and Butter:
    • In a separate bowl, cream together the softened cream cheese and butter until smooth and creamy.
  2. Adding Powdered Sugar and Vanilla:
    • Gradually add the powdered sugar, beating well after each addition. Stir in the vanilla extract.
  3. Frosting the Sheet Cake:
    • Once the sheet cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with chopped pecans or walnuts if desired.

Cook’s Notes

  • Perfectly Mashed Sweet Potatoes: Ensure your sweet potatoes are well-cooked and mashed to a smooth consistency for a velvety texture in the cake.
  • Room Temperature Ingredients: Bring butter, eggs, and cream cheese to room temperature before starting to ensure even mixing.

Variations

Maple Glaze Drizzle:

  • Drizzle the cooled sheet cake with a maple glaze made from powdered sugar, maple syrup, and a touch of milk for a Maple Glaze Drizzle.

Pecan Praline Topping:

  • Create a pecan praline topping by melting butter, brown sugar, and chopped pecans together. Spread it over the cream cheese frosting for a delightful Pecan Praline Topping.

Keto Versions

Almond Flour Magic:

  • Substitute almond flour for all-purpose flour in the cake batter for a keto-friendly adaptation.

Monk Fruit Sweetener:

  • Use monk fruit sweetener instead of granulated sugar in both the cake and frosting for a keto-friendly sweetness.

Low-Carb Versions

Coconut Flour Twist:

  • Experiment with coconut flour instead of all-purpose flour for a low-carb alternative in the cake.

Greek Yogurt Frosting:

  • Replace the cream cheese frosting with a tangy Greek yogurt frosting for a lower-carb option.

Frequently Asked Questions (FAQs)

Q: Can I use canned sweet potatoes?

A: While fresh sweet potatoes are recommended for the best flavor and texture, canned sweet potatoes (drained and mashed) can be used as a time-saving alternative.

Q: How do I store the sheet cake?

A: Store the sheet cake in the refrigerator, covered, for up to 5 days. Bring it to room temperature before serving for the best taste and texture.

Q: Can I freeze the sheet cake?

A: Yes, the unfrosted sheet cake can be frozen for up to 3 months. Thaw in the refrigerator before frosting and serving.

Q: Can I make cupcakes instead of a sheet cake?

A: Absolutely! Adjust the baking time to approximately 15-20 minutes for cupcakes.

Sweet Potato Sheet Cake is more than a dessert; it’s a celebration of comfort and indulgence. Whether you follow the classic recipe, explore tempting variations, or opt for keto and low-carb adaptations, this sheet cake is a versatile canvas for your culinary creativity. Share it with friends and family, savoring the moments of togetherness that good food brings. Let Sweet Potato Sheet Cake become a staple in your baking repertoire, a dessert that effortlessly combines wholesome ingredients with heavenly flavors. Elevate your sweet indulgences with this moist and flavorful sheet cake that brings joy to every bite.