Recipe: Sweet Potato Snacking Cake

The glorious sweet potato! North Carolina is one of the most prolific producers of this absurdly versatile tuber, so we created a dessert to celebrate its divine wonder, and now we're finally sharing our most requested recipe! Special thanks to my dad, Anthony Cueto, for his indispensable help on developing this one :) 

Sweet Potato Spice Snacking Cake
1 1/4 cups all-purpose flour
3/4 cups sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
3/4 cup peeled, cooked, mashed sweet potatoes
1/4 cup butter, softened
1/4 cup buttermilk
1/2 tsp vanilla extract
1 egg

Preheat oven to 350 degrees. Grease 9 x 9 inch metal cake pan with cooking spray then lightly coat with a dusting of flour. In large mixing bowl, combine all cake ingredients with electric mixer on low speed, scraping down sides of bowl until well-blended, then increase mixer speed to high and blend for 3 more minutes. Pour batter into prepared pan and bake for 35-40 minutes on center rack in oven until golden brown and toothpick inserted in center of cake comes out clean. Cool completely for approximately 1 hour before removing from pan. Once cool, spread frosting on top of cake.

Maple Cream Cheese Frosting
5 oz cream cheese
2 1/2 T unsalted butter, room temperature
1 1/4 cup powdered sugar
1/8 cup pure maple syrup

Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Add powdered sugar and beat at low speed until well-blended, then beat in maple syrup. Chill bowl of frosting in fridge until consistency is firm enough to spread on cooled cake, about 30 minutes.

Looking for more recipes with irresistible southern flavor? Try our Country Ham Biscuits with Brown Sugar Butter or Smoky Pimento Cheese.