Sweet Potato Cake

A moist, warmly spiced sweet potato cake topped with creamy cream cheese frosting. Made in a 9x13-inch pan, it's an easy dessert for fall and Thanksgiving.

Ingredients

▢ 1 1/2 pounds (680-750 grams) sweet potatoes

Cream Cheese Frosting:

▢ 8 ounces (225 grams) full-fat cream cheese softened
▢ 1/2 cup (113 grams) unsalted butter softened
▢ 2 -2 1/2 cups (240-300 grams) powdered sugar sifted if lumpy
▢ 1 teaspoon vanilla extract
▢ 1/4 teaspoon fine sea salt

Instructions

Prepare the sweet potatoes:

Instant Pot method - peel the sweet potatoes and cut into roughly 1 1/2- to 2-inch (4- to 5-cm) chunks. Pour 1 cup (240 ml) water into the Instant Pot and place the chunks in a steamer basket above the water. Cook on High Pressure for 5-6 minutes, then quick release. The sweet potatoes should be completely tender.
1 1/2 pounds (680-750 grams) sweet potatoes
Oven method - prick whole, unpeeled sweet potatoes several times with a fork. Bake at 400°F (205°C) for about 45-70 minutes, depending on their size, until completely soft through the center. Cool enough to handle, then scoop out the flesh.
Microwave method - prick the whole, unpeeled sweet potatoes several times with a fork and place them on a microwave-safe plate. Microwave on High for 5 minutes, turn the potatoes over, then microwave for another 5 minutes. Continue cooking in 1- to 2-minute increments until completely soft all the way through the center. For approximately 1 1/2 pounds (680–750 grams) of sweet potatoes, expect around 10–15 minutes total, possibly longer depending on their size and your microwave's wattage. Let cool enough to handle, then scoop out the flesh.
Stovetop steaming - peel and cut the sweet potatoes into roughly 1 1/2- to 2-inch (4- to 5-cm) chunks. Steam in a basket over simmering water for approximately 15-20 minutes, or until completely tender. Keep the sweet potatoes above the water rather than boiling them.
For all methods, let the cooked sweet potatoes sit uncovered for several minutes so excess steam can escape. Puree until completely smooth without adding water, milk or cooking liquid. Weigh out 456 grams (about 1 3/4 cups) of puree and let cool to room temperature before making the cake.

Make the cake:

Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33-cm) metal baking pan or line it with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
2 cups (250 grams) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 3/4 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg
In a large mixing bowl, whisk together the eggs, sweet potato puree, brown sugar, oil and vanilla until smooth and evenly combined.
4 large eggs, 1 1/2 pounds (680-750 grams) sweet potatoes, 2 cups (400 grams) packed light brown sugar, 1 cup (236 ml) canola or vegetable oil, 2 teaspoons vanilla extract
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Spread the batter evenly into the prepared pan.
Bake for 30-38 minutes, beginning to check at 30 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs and the center springs back lightly when touched.
Place the pan on a wire rack and let the cake cool completely before frosting.

Make the cream cheese frosting:

Beat the softened cream cheese and butter with an electric hand mixer or stand mixer until completely smooth and creamy.
8 ounces (225 grams) full-fat cream cheese, 1/2 cup (113 grams) unsalted butter
Add 2 cups (240 grams) powdered sugar, vanilla and salt. Beat on low until incorporated, then increase the speed and beat until smooth and fluffy. Taste and add the remaining powdered sugar, if desired.
2 -2 1/2 cups (240-300 grams) powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt
Spread the frosting evenly over the completely cooled cake.
Cover and refrigerate leftovers for up to 4 days. For the best texture, let individual pieces sit at room temperature for about 15-30 minutes before serving.

Notes

The cake was tested with all-purpose flour, regular eggs and a 9x13-inch metal baking pan. Alternative flours, egg substitutes and other baking pan sizes haven't been tested.
Cream cheese - If you're in the US or Canada, use 8 ounces (226 grams) of full-fat, brick-style cream cheese. If you're outside the US or Canada, you probably have cream cheese sold in tubs for spreading on toast. For this recipe, buy 300 grams of full-fat cream cheese. Place it in a clean tea towel or cheesecloth and squeeze out the excess liquid until you have 225 grams remaining. Don't use paper towels, as they'll tear.
Recipe adapted from my Pumpkin Cake with Maple Mascarpone Frosting, which was adapted from Ina Garten's Pumpkin Cupcakes.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Ingredients

Sweet Potato Cake:

Cream Cheese Frosting:

Instructions

Prepare the sweet potatoes:

Make the cake:

Make the cream cheese frosting:

Notes

Nutrition