Friday, February 7, 2014

Sweet Potato Cinnamon Roll Cake

Sweet Potato Cinnamon Roll Cake

Incredibly delicious...a dense moist sweet potato cake that tastes like a cinnamon roll.
To Read More, Click On The Recipe Title.
Paul and I absolutely love sweet potatoes.  We love them any way we can have them, even in cake.  I saw this recipe on a Face Book recipe group called GFCAV Presents Food Recipe Central.  It was posted by Sharon Daniel-Roan.  Thank you so much Sharon for this amazing recipe!!  I copied and saved it because I knew I was going to make it, I just didn't know when.  Today was the day.  


Sweet Potato Cinnamon Roll Cake

The recipe calls for 2 cups of sweet potatoes. I peeled and diced up 3 small sweet potatoes.  I boiled them until tender and then gave them a whirl in my food processor to make sure they were nice and smooth. I got about 2 1/3 cups of sweet potatoes.  I followed the recipe exactly until it came to the cake topping.  Paul doesn't like sweets as much as the sugar queen does so I cut the topping recipe in half and added 1 cup chopped pecans to give the cake a nice crunch. It was more than enough to cover the top of the cake.  The topping is moist, I took it in my hands and broke pieces off until the top was covered.  Because I halved the topping I didn't swirl it through the cake, I just let it sit on top. Since we're making a cinnamon roll cake, let's take about cinnamon.  I've been baking for over 30 years and never knew there was a difference in cinnamons.  For this recipe I used Flavor Of The Earth Ceyon Cinnamon Powder.  After opening the Ceyon Cinnamon and comparing it to the brand that I always buy I couldn't believe the difference in aroma and taste, it also has health benefits to boot.  Another terrific reason to use it.  My cake baked at 350 degrees for about 35 minutes.  I let it cool slightly while I made the glaze and then poured that over the cake. Paul couldn't believe how good this was, he loved it! This is one amazing moist delicious cake!!  I hope you love this as much as we did!!



Sweet Potato Cinnamon Roll Cake

To Print The Recipe, Click Here.

Sweet Potato Cinnamon Roll Cake
Posted To GFCAV Presents Food Recipe Central
Posted By: Sharon Daniel-Roane

Cake
Ingredients:
3 cups flour
1/2 tsp nutmeg
1/4 tsp salt
1 cup sugar
4 tsp baking powder
2 cups cooked sweet potatoes
11/2 cups milk
2 eggs, beaten
2 tsps vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 TBLS flour
1 TBLS cinnamon
 Flavor Of The Earth Pure Ceylon Cinnamon Powder Spice Pack. All Natural - 1 Lb Premium Grade - Freshly Ground and Packed For Maximum Purity And Freshness. Resealable Pouch.


Glaze
2 cups powdered sugar
5 TBLS milk
1 tsp vanilla
1 cup chopped pecans ( my addition)

Directions:
Preheat oven to 350 degrees.  Grease a 13x9 inch baking pan.

In a large bowl combine flour,sugar,salt, and baking powder.  Stir with a fork to combine.  In another large bowl beat sweet potatoes and milk until smooth.  Add beaten eggs, and vanilla, beat until combined.  Slowly add flour to sweet potato mixture, mixing until just incorporated.  Slowly stir the melted butter into the batter until well combined.  Pour batter into prepared pan.  Make topping.

Topping directions:
Mix all the topping ingredients together until well combined.  Drop evenly over the batter and swirl with a knife.  Bake cake for 30- 35 minutes.   After cake is baked, cool slightly while making the glaze.

Glaze directions:
Combine glaze ingredients mix until smooth.  Glaze cake while still warm.




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12 comments:

Charlotte Moore said...

Yum!!! I wish I had some sweet potatoes. I didn't know until recently about the cinnamon either. I thought if it said cinnamon that meant the real deal. Not true.

Tara Noland said...

Totally drooled all over my keyboard, this looks fantastic!!

Joy said...

Mary, your Sweet Potato Cinnamon Roll Cake is "out of this world" as my grandmother used to say! I love sweet potatoes in any form or fashion, so this cake is something I would enjoy. Thank you for bringing it to Treasure Box Tuesday! Pinning! :)

Charlotte Moore said...

I just made this cake today. Oh how I wish I had reread what you said about doing half the topping. I thought it seemed too much but didn't want to mess it up. I will half it next time. Just way too much for us. It was good, but we would have liked it much better with less butter. Also, I used soft white wheat (I grind myself) and sucanat instead of sugar. I think I will add uns.coconut next time too. I didn't put pecans either.

Mary Bostow said...

Charlotte, I guess that the reason they have so much topping is because they swirl it into the batter of the cake so some of it is inside and on top. My husband isn't as much as a sugar lover as I am so I opted for half the topping recipe and just let it sit on top but you could swirl that to if you wanted to. I hope you do make it again with your adaptions!

Mary Bostow said...

Thank you Tara!!!

Mary Bostow said...

Joy, thank you for the opportunity to share at your party!

MonuTeena RecipesPassion said...

shall try the cinnamon roll cake :) delicious :)

anyonita green said...

Mary, this is TOTALLY happening in my kitchen this weekend! I just bought a load of sweet potatoes yesterday for a recipe & got more than I'll need! Yum; can't wait to give it a go; it looks amazing!

Mary Bostow said...

Thank you Anyonita! I was so happy to find this little gem. I hope you love it as much as we did!

Moira Anderson said...

This has become a family favorite! I use yams and roast them to get all the sugar out of them that I can. I also halfed the topping, that worked better. What an incredibly most cake. Fabulous!!

Treva said...

Ummm yumm, I look so forward to trying this. So glad I was browsing Anyonita Nibbles on facebook and saw this!