Description
This Sweet Potato Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, featuring a moist cake infused with sweet potato puree and warm cinnamon flavors. Topped with a buttery cinnamon sugar topping and a crunchy pecan glaze, this cake is perfect for brunch or dessert.
Ingredients
Units
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For the Cake:
- 3 cups flour
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup sugar
- 4 tsp baking powder
- 2 cups cooked sweet potatoes
- 1 1/2 cups milk
- 2 eggs, beaten
- 2 tsps vanilla extract
- 1/2 cup butter, melted
For the Cinnamon Sugar Topping:
- 1 stick of butter, softened
- 1/2 cup brown sugar
- 1 tbsp flour
- 1 1/2 tsp cinnamon
For the Pecan Glaze:
- 1 cup powdered sugar
- 2 1/2 tbsp milk
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions
- Prepare the Cake: Mix dry ingredients, then add sweet potatoes, milk, eggs, vanilla, and melted butter. Pour into a pan.
- Make the Cinnamon Sugar Topping: Combine butter, brown sugar, flour, and cinnamon. Spread on top of the cake batter.
- Bake: Bake the cake until a toothpick comes out clean.
- Drizzle with Pecan Glaze: Mix powdered sugar, milk, and vanilla. Drizzle over the cooled cake and sprinkle with chopped pecans.
Notes
- You can substitute pumpkin puree for sweet potatoes for a similar flavor.
- This cake is best served warm.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg