French Quarter Sweet Potato Cake Sp5
Indulge in the warm, Southern charm of the French Quarter Sweet Potato Cake SP5—a show-stopping dessert that brings together the earthy sweetness of mashed sweet potatoes with a rich blend of spices like cinnamon and nutmeg. Perfectly moist and studded with crunchy pecans, this cake is layered with a luscious cream cheese glaze that adds a tangy sweetness to every bite. Ideal for holiday gatherings or special occasions, this easy-to-follow recipe balances comforting flavors with a touch of elegance. Garnish with extra chopped pecans for a stunning finish that will have guests reaching for seconds. Whether served as the centerpiece of your dessert table or as an after-dinner treat, this sweet potato cake is destined to be a crowd favorite.
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Recipe Information
Ingredients
- 2 cups sweet potatoes (mashed)
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar (packed)
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 1 cup chopped pecans
- 8 ounces cream cheese (softened)
- 2 cups powdered sugar
- 3 tablespoons milk
- 0.5 teaspoon vanilla extract (for glaze)
- 0.25 cup additional pecans (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth.
Add the mashed sweet potatoes and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the chopped pecans with a spatula.
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake(s) to cool in the pan(s) for 10 minutes before transferring to a wire rack to cool completely.
To make the cream cheese glaze, beat the softened cream cheese in a bowl until smooth. Gradually add the powdered sugar, milk, and vanilla extract. Mix until the glaze is creamy and pourable.
Drizzle the cream cheese glaze over the cooled cake.
Optional: Sprinkle additional chopped pecans on top for garnish.
Slice, serve, and enjoy!
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 59.5 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
