Have You Tried Adding Sweet Potatoes To a Cake?
We’re so close to the big day. There’s so many foods and desserts that will be on our Thanksgiving table.
And Bobʼs Red Mill has a variety of products that can help make your Thanksgiving feast a huge success!
One thing that we absolutely have to have incorporated into Thanksgiving is sweet potatoes. Either as a side dish, like candied yams or in dessert like sweet potato pie, it has to be on our table. It definitely wouldn’t be Thanksgiving with it.
This year, we’ll be making this Sweet Potato Pecan Layer Cake! Yes, you heard me correct. Sweet potatoes in a cake! Can it get any better?
Start with roasting the sweet potatoes. You can also boil them too. I prefer roasting them because when I boil them, they sometimes retain too much water for me. But either method will work. After roasting or boiling, peel off the skin, add them to a bowl and fully mash them with a potato masher. You don’t want to leave any lumps. A food processor would work as well.
Then mix the potatoes with sugar, Bob’s Red Mill All Purpose Flour, eggs, oil, buttermilk and spices. The buttermilk and oil gives it that extra soft texture that you can’t get with whole milk and butter.
After the cake layers are baked, frost them with cream cheese frosting and add chopped pecans on top for the best sweet potato cake!
Sweet Potato Pecan Layer Cake
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 1/2 cups mashed sweet potatoes, (from 2-3 boiled or baked sweet potatoes)
- 3 large eggs
- 2 tsp vanilla
- 1/2 cup buttermilk
Frosting
- 8 oz cream cheese
- 1/2 cup butter
- 5 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 tsp vanilla
Topping
- 1/2 cup pecans, chopped
Instructions
Sweet Potato Cake
- In a stand mixer bowl add oil and sugars. Mix on medium speed. Add in eggs and vanilla. Blend again. Add in mashed sweet potatoes and blend well. Add in dry ingredients. As the batter is mixing, add in buttermilk. Mix until all ingredients are incorporated. Pre-heat oven to 350. Butter and flour three 6 inch pans. Divide batter between the 3 pans and bake for 35-40 minutes until the centers are risen and fully baked. Cool for 10 minutes, then invert onto a wire cooling rack. Cool completely. Use a knife to cut off the domes and level the cake layers.
Frosting
- In a stand mixer, add cream cheese and butter. Beat until incorporated. Add in powdered sugar one cup at a time while the mixer is on a low speed. Increase speed and add in heavy cream and vanilla. Beat until fluffy. Place one cake Layer onto a cake plate. Spread on a layer of frosting. Top with second cake layer. Add on another layer of frosting. Add third cake layer. Frost cake all over. Use a bench scraper to take off excess frosting. Add the rest of the frosting to a piping bag with a star tip. Pipe small mounds of frosting all around the top of the cake. Sprinkle with chopped pecans.
