Sweet Potato Cake With Cream Cheese Frosting Recipe 55

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SWEET POTATO CAKE WITH CREAM CHEESE FROSTING



Sweet Potato Cake With Cream Cheese Frosting image

This wonderful sweet potato cake recipe is topped with a cream cheese frosting. Sprinkle the frosting with toasted coconut or pecans.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 1h5m

Yield 10

Number Of Ingredients 18

8 ounces/1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4 ounces/1/2 cup butter (softened)
1 cup light brown sugar (packed)
2 large eggs
2 teaspoons vanilla extract
1 cup sweet potatoes (mashed or pureed)
1/2 cup pecans (chopped)
For the Cream Cheese Frosting:
4 ounces cream cheese (softened)
2 tablespoons butter (softened)
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Optional: coconut (toasted)
Optional: pecans (chopped)

Steps:

  • Gather the ingredients.
  • Butter a 9- x 5- x 3-inch loaf pan then dust with flour to coat . Preheat the oven to 350 F/180 C/Gas 4.
  • In a bowl, combine the flour, baking powder, salt, nutmeg, and cinnamon. Blend well and set aside.
  • In a mixing bowl with an electric mixer, beat the butter and brown sugar together until fluffy, about 2 to 3 minutes. Beat in the eggs and vanilla until smooth and well blended.
  • Add the flour mixture and sweet potatoes to the first mixture and beat on low speed until well blended.
  • Stir in the 1/2 cup of chopped pecans.
  • Spoon the batter into the prepared loaf pan.
  • Bake the cake for 50 to 60 minutes, until a toothpick comes out dry when inserted in the center of the loaf.
  • Cool in the pan on a rack for 10 minutes. Remove from the pan and cool completely on a rack.
  • Gather the ingredients.
  • In a medium bowl with an electric mixer, beat the cream cheese with the butter until smooth and well blended. Slowly beat in the confectioners' sugar and vanilla.
  • Frost the top of the cake. Sprinkle with toasted coconut or chopped pecans, if desired.
  • Serve and enjoy!

Nutrition Facts : Calories 481 kcal, Carbohydrate 60 g, Cholesterol 132 mg, Fiber 3 g, Protein 7 g, SaturatedFat 11 g, Sodium 503 mg, Fat 25 g, ServingSize 8 to 10 servings, UnsaturatedFat 12 g

SWEET-POTATO CAKE (WITH CREAM-CHEESE FROSTING) RECIPE - (5/5)



Sweet-Potato Cake (with cream-cheese frosting) Recipe - (5/5) image

Provided by sugarbear

Number Of Ingredients 20

Cream-cheese frosting:
5 large eggs, beaten
2 1/2 cups all purpose flour
1 cup granulated sugar
1 cup light brown sugar
2 tablespoons wheat germ
1 tablespoon cinnamon
1/2 tablespoon allspice
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon coconut extract (optional)
1 2/3 cups canola oil
1 1/2 cups roasted and pureed sweet potatoes (or 3 4-ounce jars Stage 2 sweet-potato baby food)
2 cups finely chopped pecans (optional)
8 ounces cream cheese, softened
1/2 cup butter, softened
1 16-ounce box confectioners' sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk (optional)

Steps:

  • 1. Heat oven to 325 degrees and adjust rack to middle of oven. Grease and flour three 9-inch cake pans. Add eggs and all other ingredients except pecans to mixing bowl in order listed. Stir (or mix on low) for 30 seconds until blended. Stop to scrape bowl and then beat on medium speed for 3 minutes (no longer). Stir in 1 cup pecans, if desired, reserving 1 cup for garnish. Spread batter equally across the prepared pans. Place one pan in the refrigerator and bake other two pans for 23 to 27 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before inverting onto baking rack to cool completely (about 1 hour). Bake third layer for 30 minutes, test for doneness and cooling as for first two layers. (See Note.) 2. While cakes are cooling, prepare frosting. Beat cream cheese and butter on medium speed until creamy and well blended (with no yellow streaks). With mixer on low speed, slowly add in confectioners' sugar until just blended. Stop to scrape bowl, add vanilla and then beat on medium speed for 20 to 30 seconds or until creamy (and all sugar has been fully incorporated). If desired, add milk to thin frosting out to a (more) spreadable consistency. Use immediately. 3. To assemble cake, place one layer on cake plate and cover top with ¼ of frosting. Repeat with second layer and another ¼ of frosting. Top with final layer and use remaining frosting to cover sides and top of cake. For garnish, press 1 cup pecans around side of cake, if desired. Note: Johns Lindsay likes to bake the cake layers in two batches to ensure that that layers bake evenly. The time for the third layer is a bit longer because it has been chilled a bit in the refrigerator. It is possible to bake all three layers at once if space in the oven permits; if placing them on two different racks, rotate the layers halfway through.

SWEET POTATO CHEESECAKE



Sweet Potato Cheesecake image

Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.

Provided by MARBALET

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h40m

Yield 12

Number Of Ingredients 13

1 ¼ cups graham cracker crumbs
¼ cup white sugar
¼ cup butter, melted
2 pounds sweet potatoes
3 (8 ounce) packages cream cheese, softened
⅞ cup white sugar
⅓ cup sour cream
¼ cup heavy whipping cream
3 eggs, room temperature
¾ cup packed brown sugar
¼ cup butter
¼ cup heavy whipping cream
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C ).
  • Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
  • Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
  • Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
  • Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
  • Turn off the oven. Let cake stand 1 hour in oven with door ajar.
  • Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 57.6 g, Cholesterol 144.8 mg, Fat 40.9 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 21.4 g, Sodium 343.3 mg, Sugar 38.6 g

SWEET POTATO CAKE WITH CREAM CHEESE ICING



Sweet Potato Cake With Cream Cheese Icing image

I first tried this cake at a homemaker's luncheon. It was so moist and different I had to ask for the recipe. One of the ladies sent it to me just before Thanksgiving. I made it for our holiday dinner and it didn't last very long at all. My grandmother (she isnt a great cook , but is a great eater) loves it.

Provided by foxysnana

Categories     Dessert

Time 55m

Yield 12-16 serving(s)

Number Of Ingredients 15

1 box white cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
1 1/4 cups water
1 cup mashed sweet potatoes (may be fresh or canned..if fresh needs to be cooked soft)
1/4 cup vegetable oil
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1 teaspoon vanilla
1 cup chopped nuts (walnuts or pecans..optional..or maybe reduced to 1/2 cup)
1 cup shredded coconut
1 can ready to spread vanilla frosting
3 ounces cream cheese, softened
2 teaspoons vanilla

Steps:

  • Preheat oven to 350°F Prepare 13x9 pan (I use pan spray).
  • In a large mixing bowl, mix all cake ingredients except nuts and coconut.
  • Mix at low speed until moistened, then beat 3 minutes at high speed.
  • Fold in the nuts and coconut.
  • Pour into pan and bake about 40 to 50 minutes or until cake test done.
  • Let cake cool.
  • To make frosting:
  • mix all ingredients well with electric mixer until the frosting is smooth.
  • Frost cake.
  • Sprinkle a bit of coconut or nuts on the frosting for garnish.
  • This can be made a day ahead and kept tightly covered in refrigerator.

SWEET POTATO CAKE WITH ORANGE-CREAM CHEESE FROSTING



Sweet Potato Cake With Orange-Cream Cheese Frosting image

Make and share this Sweet Potato Cake With Orange-Cream Cheese Frosting recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 20

1/2 cup crushed pineapple
1 cup butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup buttermilk
2 cups mashed sweet potatoes
3/4 cup chopped pecans, toasted
1/2 cup sweetened flaked coconut
1 teaspoon vanilla extract
1 navel orange, cut into quarters
1.5 (8 ounce) packages cream cheese, softened
3/4 cup butter, softened
6 cups powdered sugar
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°.
  • Grease 3 (9-inch) round cake pans with shortening; line pans with wax paper, and grease paper.
  • Dust with flour and shake out excess.
  • Drain and press pineapple between paper towels to remove excess moisture; set pineapple aside.
  • Beat butter and sugars at medium speed with an electric mixer until fluffy; add eggs, 1 at a time, beating just until yellow disappears.
  • Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
  • Stir in reserved pineapple, sweet potatoes, and next 3 ingredients until blended.
  • Pour batter into prepared pans.
  • Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
  • Make frosting-.
  • Peel orange sections, removing any bitter white pith.
  • Process cream cheese and butter in a food processor just until smooth.
  • Add 3 orange sections; process 20 seconds or until mixture is smooth (reserve remaining orange section for another use).
  • Transfer cream cheese mixture to a mixing bowl; gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
  • Spread frosting between layers and on top and sides of cake; garnish with candied pecans and orange zest, if desired.

Nutrition Facts : Calories 965.7, Fat 44.7, SaturatedFat 24.7, Cholesterol 149.7, Sodium 790.5, Carbohydrate 136.7, Fiber 3.4, Sugar 102.8, Protein 9.1

SWEET POTATO POUND CAKE



Sweet Potato Pound Cake image

A light-tasting, fine-textured cake. Excellent for the holiday season.

Provided by ANNE MCCULLOUGH

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 14

1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup sifted confectioners' sugar
5 teaspoons orange juice
2 tablespoons grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
  • In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
  • Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
  • To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 64.8 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 280.5 mg, Sugar 39.6 g

SWEET POTATO POUND CAKE WITH MARSHMALLOW FROSTING



Sweet Potato Pound Cake with Marshmallow Frosting image

This tender spice cake has flecks of sweet potatoes and is so moist that you can dig into it without any frosting. I, however, like a little dollop of sweetness. So, I add a bit of frosting directly on each warm slice. The frosting melts into the cake and it is fabulous. -Emma Chapman, Springfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
2 cups mashed sweet potatoes
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup 2% milk
MARSHMALLOW FROSTING:
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 jar (3-1/2 ounces) marshmallow creme
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla. , Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, cream butter and confectioners' sugar. Beat in marshmallow creme and vanilla. Serve warm cake with a dollop of frosting.

Nutrition Facts : Calories 423 calories, Fat 19g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 270mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.

SWEET-POTATO LAYER CAKE WITH ORANGE-CREAM CHEESE FROSTING



Sweet-Potato Layer Cake with Orange-Cream Cheese Frosting image

Categories     Cake     Dessert     Bake     Thanksgiving     Cream Cheese     Orange     Walnut     Sweet Potato/Yam     Fall     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 23

Cake
2 pounds tan-skinned sweet potatoes (about 3 medium)
3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2/3 cup plus 1/4 cup chopped walnuts, toasted
2/3 cup plus 1/4 cup dried cranberries
Frosting
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
31/4 cups powdered sugar, sifted
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1/4 cup sliced candied orange peel
3 tablespoons sugar

Steps:

  • For cake:
  • Preheat oven to 400°F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350°F.
  • Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.
  • For frosting:
  • Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla.
  • Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)

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SWEET POTATO CREAM CHEESE BUNDT CAKE - IMPERIAL SUGAR
Directions. Preheat oven to 350°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside. 1. Prepare filling first. In a stand mixer, beat cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add egg, flour, vanilla and maple extract and continue beating until smooth.
From imperialsugar.com


SWEET POTATO CAKE WITH SALTED CREAM CHEESE FROSTING
2020-10-20 Step 3. Sift baking powder, cinnamon, nutmeg, salt, and 3¼ cups (374 g) cake flour into a large bowl (or just whisk to remove lumps). Combine granulated sugar, brown sugar, butter, oil, …
From bonappetit.com


SWEET POTATO CAKE WITH BOURBON SALTED CARAMEL FROSTING
2020-10-04 Preheat the oven to 350°. Prepare two 8-inch round baking pans, line the bottom with parchment paper and grease the sides, lightly dust with flour. Peel the sweet potatoes and use a grater or food processor to shred the sweet potatoes. Set …
From beyondfrosting.com


SWEET POTATO LAYER CAKE - MY CAKE SCHOOL
2020-10-08 For the Sweet Potato Cake Layers. Preheat the oven to 350 degrees, grease and flour three 8x2 inch round pans (you could also use two 9 inch pans) In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set Aside. In another bowl, add the sweet potatoes, milk and vanilla. Set Aside.
From mycakeschool.com


SWEET POTATO CREAM CHEESE BUNDT CAKE - THE NOVICE CHEF
2016-10-25 It starts with a homemade, super moist sweet potato spiced cake that is swirled with sweet maple scented cream cheese. You can just stop there, or you can top it with a pecan praline frosting! It’s truly pure heaven in bundt cake form. I feel like I haven’t been giving all the flavors of dessert their due diligence this year.
From thenovicechefblog.com


SWEET POTATO CAKE WITH BROWN BUTTER FROSTING - ELECTRIC BLUE FOOD
2019-09-25 Since in this sweet potato cake recipe we’re using brown butter both in the cake batter and the frosting, it is a good idea to start making a batch of brown butter that will serve the whole recipe. Add 175 g of salted butter to a saucepan and set it on medium-high heat. Let the butter melt completely. When it reaches boiling temperature, the surface will get frothy and the …
From electricbluefood.com


SWEET POTATO CAKE RECIPE - DESSARTS
2020-07-11 Add the egg and sweet potato puree and mix until incorporated. On low speed, add the dry mixture until just incorporated. Mix the last bit of flour with a spatula to avoid over mixing. Divide the batter evenly between the two cake pans. Bake for 20-25 minutes or until a toothpick placed in the center comes out clean.
From dessarts.com


SWEET POTATO SOUR CREAM CAKE - BAKES BY BROWN SUGAR
2021-01-10 Crack the eggs and place them in a small bowl. Place the flour, salt, baking powder, and baking soda in medium-sized bowl and whisk together for 30 seconds to thoroughly. Place the granulated sugar, the brown sugar, the butter, the cinnamon, ginger and nutmeg in a large bowl. Start the mixer on low speed.
From bakesbybrownsugar.com


SWEET POTATO LAYER CAKE WITH CARAMEL-CREAM CHEESE FROSTING
2018-10-24 Whisk until well blended, and whisk in salt. Transfer to a bowl, cover with plastic wrap, and chill until cold, about 4 hours. Meanwhile, prepare the Cake Layers: Place oven rack in center of oven; preheat oven to 350 degrees. Coat 2 (9 inch) round baking pans with cooking spray; lightly dust bottoms and sides of pans with flour.
From thejoyofeverydaycooking.com


SWEET POTATO CAKE WITH MAPLE CREAM FROSTING - LIFESTYLE TIPS, …
2020-11-17 1. Line the edges of your cake plate with 4-3 inch strips of parchment paper. Place one sweet potato cake layer on a pretty cake stand. Gently spread a two large dalops of maple cream frosting evenly to the edge of the sweet potato cake. 2. Carefully place the second layer on top of the frosting. 3. Frost the cake with a cake spreader. Use the ...
From sparklingcharm.com


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