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It’s sweet-potato season and with Thanksgiving around the corner, you may go into sweet potato overload! If you happen to have a few sweet potatoes left over from your turkey-day feast, try this dessert for a change.
Sweet potatoes aren’t just for side dishes or fries. They make a very moist, delicious cake, too! I found this recipe in Saveur magazine and switched up the frosting a bit to make it a little easier to prepare. Knock your guests socks off with this amazing dessert!
- 2 sticks unsalted butter, plus more for pan
- 3 cups flour
- 1 tsp. salt
- 1 tbsp. baking powder
- 1 ½ tsp. ground cinnamon
- 1 ½ tsp. ground ginger
- ¾ sp. ground cardamom
- ½ tsp. baking soda
- ¼ tsp. ground allspice
- 2 cups packed light brown sugar
- 4 eggs
- 2 cups mashed roasted sweet potatoes
- ¾ cup sour cream
- 1 ½ tsp. vanilla extract
1. Preheat oven to 350°.
2. Grease and flour a 9″ × 13″ baking pan and set aside.
3. Brown butter in a saucepan over medium-high heat, then chill until solid.
4. Whisk flour, salt, baking powder, cinnamon, ginger, cardamom, baking soda, and allspice in a bowl and set aside.
5. Beat browned butter and brown sugar on medium speed of a mixer until fluffy. Add eggs, one at a time, until smooth.
6. Beat in potatoes, sour cream, and vanilla.
7. Add dry ingredients and beat until combined.
8. Pour batter into prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in middle comes out clean, about 35-40 minutes.
- 1 package cream cheese
- 1 stick butter (room temperature)
- 3 cups powdered sugar
- 2 tablespoons orange juice
- 1 tablespoon grated orange zest
1. Beat cream cheese and butter with electric mixer.
2. Slowly add powdered sugar, then juice and zest.
3. Beat until light and fluffy.
4. Frost cake and decorate as desired.