Sweet Potato Sheet Cake #SundaySupper
Sweet Potato Sheet Cake #SundaySupper might be a good recipe to expand your side dish repertoire. This recipe makes 12 servings with 534 calories, 6g of protein, and 18g of fat each. For 87 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have ground cinnamon, eggs, kosher salt, and a few other ingredients on hand, you can make it. 8 people were impressed by this recipe. From preparation to the plate, this recipe takes around 55 minutes. It is brought to you by Pies and Plots. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 26%, this dish is rather bad. Similar recipes include Sweet Potato Sheet Cake, Sweet Potato Sheet Cake with Bacon Cream Cheese Frosting, and Caramel Apple Sheet Cake #SundaySupper.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ cups confectioners' sugar
8 ounces cream cheese, room temperature
4 large eggs
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
½ teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon kosher salt
1 cup packed light brown sugar
2 cups mashed sweet potatoes
1 stick unsalted butter, room temperature
1 tablespoon vanilla bean paste
1 cup vegetable oil
Equipment:
whisk
bowl
oven
frying pan
stand mixer
toothpicks
aluminum foil
Cooking instruction summary:
Make the cake. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan and set aside.In a large bowl, whisk oil, sugar, and eggs together.In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Add to the oil mixture and whisk to combine. Whisk in the sweet potatoes until fully combined.Pour batter into the prepared pan and bake about 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool cake completely in the pan.Once the cake is cooled, make the frosting. Using a hand or stand mixer, beat the butter and cream cheese until fluffy and combined. Add the brown sugar and beat until fully incorporated. Add the confectioners sugar slowly while mixing and mix until the frosting comes together. Mix in the vanilla bean paste. Spread into an even layer over the cooled cake.Serve immediately. Cake may be stored in the refrigerator in an airtight container for up to 3 days, or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator for about an hour.
Step by step:
1. Make the cake. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan and set aside.In a large bowl, whisk oil, sugar, and eggs together.In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
2. Add to the oil mixture and whisk to combine.
3. Whisk in the sweet potatoes until fully combined.
4. Pour batter into the prepared pan and bake about 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool cake completely in the pan.Once the cake is cooled, make the frosting. Using a hand or stand mixer, beat the butter and cream cheese until fluffy and combined.
5. Add the brown sugar and beat until fully incorporated.
6. Add the confectioners sugar slowly while mixing and mix until the frosting comes together.
7. Mix in the vanilla bean paste.
8. Spread into an even layer over the cooled cake.
9. Serve immediately. Cake may be stored in the refrigerator in an airtight container for up to 3 days, or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator for about an hour.
Nutrition Information:
covered percent of daily need
