I had a helper in the kitchen today. She didn’t get her hands dirty but she lent the emotional support baking sometimes requires :)
Sweet potato gives this cake flavor and texture. It also boosts the vitamin A content.
Start by creaming the butter. It’s always a good idea to cream the butter before you add the sugar.
Eggs and vanilla are added to the mix.
Flour, baking powder, salt, cinnamon and nutmeg comprise the dry ingredients.
One medium sweet potato yields about 3/4 of a cup.
Fragrantly spiced flour is mixed using one of Thomas’ beautiful handmade spoons.
The flour mixture and the sweet potato puree are alternately added to the creamed mixture.
The batter is spread into a greased 9×9 square pan.
After about 25 minutes in the oven, the baked cake is flecked with spice and orange sweet potato.
Top with frosting made with maple syrup.
Sweet Potato Spice Sheet Cake with Maple Syrup Frosting
- 8 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- pinch of nutmeg
- 3/4 cup sweet potato puree
Preheat the oven to 350 degrees F. Grease a 9×9 square baking pan.
Cream butter and sugar in the bowl of a stand mixer. Add eggs one at a time and mix until fully incorporated into the butter mixture. Mix in vanilla extract. In a separate bowl, combine flour, baking powder, salt and spices. Mix to combine. Alternately add the flour mixture and the sweet potato into the creamed mixture until a stiff batter is formed.
Spread batter into the prepared pan and bake for 25 minutes.
While the cake is baking, make the frosting.
- 2 cups confectioners sugar
- 2 tablespoons unsalted butter, softened.
- 3-4 tablespoons maple syrup
Combine all the ingredients in the bowl of a stand mixer. Add more or less maple syrup and confectioners sugar as required.
Let the cake cool completely before frosting.