Oh my goodness, let me tell you about this *sweet potato cinnamon roll cake*! It’s seriously one of my favorite desserts to whip up, especially during the cozy fall months. Just imagine a cake that’s not only richly flavored with sweet potatoes but also swirled with that warm, comforting cinnamon goodness. It’s super moist and has this lovely texture that just melts in your mouth. I first stumbled upon this recipe at a family gathering, and I’ve been obsessed ever since. Trust me, once you try it, you’ll be dreaming of it long after it’s gone!
Ingredients List
- 2 cups mashed sweet potatoes
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup milk
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
How to Prepare Sweet Potato Cinnamon Roll Cake
Making this sweet potato cinnamon roll cake is a breeze, and I promise you’ll feel like a pro in no time! First things first, preheat your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. While that’s happening, grab a large bowl and mix together the mashed sweet potatoes, sugar, and softened butter until it’s all creamy and well combined. Then, add in the eggs and milk, giving it a good blend to make it smooth.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. This step is super important because it helps evenly distribute the leavening agents and spices. Now, gradually fold the dry mixture into the sweet potato mixture—don’t rush this part; take your time to ensure everything is just combined. Once your batter is ready, pour it into a greased baking pan and spread it out evenly. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before diving in!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the mashed sweet potatoes, sugar, and softened butter until creamy.
- Add the eggs and milk, blending until smooth.
- In another bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the sweet potato mixture, mixing gently.
- Pour the batter into a greased baking pan, spreading it evenly.
- Bake for 30-35 minutes, checking with a toothpick for doneness.
- Allow the cake to cool before serving, letting those flavors settle in!
Nutritional Information
Now, let’s talk about the nutritional side of this delicious sweet potato cinnamon roll cake. Each slice is packed with flavor and a few essential nutrients that come from those wonderful sweet potatoes. Here’s a quick rundown of the estimated nutritional values per slice:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 12g
- Protein: 4g
- Cholesterol: 40mg
- Sodium: 150mg
Keep in mind that these values are just estimates and can vary based on the specific ingredients you choose. But hey, a little indulgence never hurt anyone, right? Enjoy every bite!
Why You’ll Love This Recipe
- It’s quick to prepare and requires minimal ingredients, making it a perfect weeknight treat.
- The combination of sweet potatoes and cinnamon creates a warm, rich flavor that’s simply irresistible.
- This cake is incredibly moist and tender, making each bite a delightful experience.
- It’s versatile enough for any occasion, whether it’s a cozy family gathering or a festive holiday dessert.
- Leftovers (if there are any!) taste just as good the next day, so you can savor it longer.
- With its beautiful golden hue, it’s as stunning to look at as it is to eat!
Tips for Success
To make your sweet potato cinnamon roll cake even better, here are some of my favorite tips! First, use freshly mashed sweet potatoes for the best flavor—canned is okay in a pinch, but fresh has that unbeatable taste. If you want to swap out the sugar, brown sugar adds a lovely caramel note that pairs perfectly with the spices. And don’t skip the cinnamon; it’s what makes this cake so comforting! For an extra touch, toss in some chopped nuts or raisins for added texture. Lastly, letting the cake cool completely before serving helps those flavors develop even more!
Serving Suggestions
This sweet potato cinnamon roll cake is delightful on its own, but there are a few extras that can really elevate your dessert experience! I love serving it warm with a generous dollop of cream cheese frosting—talk about a match made in heaven! Pair it with a steaming cup of coffee or chai tea for a cozy afternoon treat. You could even add a scoop of vanilla ice cream on the side to make it extra special. Trust me, you won’t regret it!
Storage & Reheating Instructions
To keep your sweet potato cinnamon roll cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. When you’re ready to enjoy a slice, simply pop it in the microwave for about 15-20 seconds for a warm treat. You can also reheat it in the oven at 350°F (175°C) for about 10 minutes—just until it’s warmed through. Enjoy every delicious bite!
FAQ Section
Can I use canned sweet potatoes instead of fresh?
Yes, you can! Canned sweet potatoes are a great time-saver, but I recommend draining them well and mashing until smooth to avoid excess moisture in your cake.
How do I know when the cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, you’re good to go!
Can I make this cake ahead of time?
Absolutely! This sweet potato cinnamon roll cake actually tastes even better the next day. Just store it in an airtight container and enjoy it within a week.
What can I substitute for eggs?
If you need an egg replacement, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg.
Is this cake gluten-free?
To make it gluten-free, simply substitute the all-purpose flour with a gluten-free blend. Just make sure your baking powder is also gluten-free!
Sweet Potato Cinnamon Roll Cake: 7 Reasons to Indulge
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious sweet potato cinnamon roll cake that combines the flavors of sweet potatoes and cinnamon in a moist cake.
Ingredients
- 2 cups mashed sweet potatoes
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup milk
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the mashed sweet potatoes with sugar and butter.
- Add eggs and milk to the mixture and blend well.
- In another bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the sweet potato mixture.
- Pour the batter into a greased baking pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- Serve with cream cheese frosting for extra flavor.
- Can be made ahead and frozen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: sweet potato cinnamon roll cake
