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:

Quickview
530k Calories
5g Protein
17g Total Fat
89g Carbs
3% Health Score
Limit These
Calories
530k
27%

Fat
17g
27%

  Saturated Fat
10g
66%

Carbohydrates
89g
30%

  Sugar
68g
76%

Cholesterol
103mg
34%

Sodium
292mg
13%

Get Enough Of These
Protein
5g
12%

Vitamin A
3725IU
75%

Manganese
0.39mg
19%

Selenium
13µg
19%

Phosphorus
135mg
14%

Vitamin B2
0.23mg
13%

Vitamin B1
0.19mg
13%

Folate
51µg
13%

Iron
1mg
10%

Calcium
88mg
9%

Vitamin B3
1mg
7%

Potassium
245mg
7%

Vitamin B5
0.67mg
7%

Fiber
1g
6%

Vitamin B6
0.1mg
5%

Copper
0.1mg
5%

Magnesium
16mg
4%

Vitamin E
0.6mg
4%

Vitamin D
0.59µg
4%

Zinc
0.56mg
4%

Vitamin B12
0.21µg
4%

Vitamin K
2µg
2%

covered percent of daily need
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