Sweet Potato Cake
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Print Recipe
Print Recipe |
A lightly spiced cake made with mashed sweet potatoes, light cream cheese and chopped nuts.
| Servings |
| 16slices |
| Servings |
| 16slices |
Ingredients
- Cake
- 8 oz light cream cheese softened
- 1/2 cup plant-based butter such as Earth Balance
- 3 cup sugar substitute such as Splenda or Truvia
- 1 tsp vanilla extract
- 4 ea large eggs
- 2 1/2 cups sweet potatoes, cooked, peeled and mashed about 3-4 medium potatoes
- 3 cups all-purpose flour or gluten-free flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 cup chopped walnuts or pecans
- Icing
- 1 1/2 cup powdered sugar
- 1 Tbsp fresh lemon juice
- 2 Tbsp milk reduced fat
- 1 tsp plant-based butter
- 1 tsp vanilla extract
Servings: slices
Units:
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Ingredients
Servings: slices
Units:
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Instructions
- Preheat oven 350F.
- Combine cream cheese, butter and sugar together. Add vanilla flavor.
- Slowly add one egg at a time and beat lightly. Add cooked sweet potatoes.
- Combine flour, baking soda, baking powder, salt and spices together in a separate bowl. Slowly add flour mixture to the batter.
- Pour batter into a large tube pan (such as a Bundt cake pan) that has been coated with nonstick spray. Bake 1 hour and 10 minutes or until toothpick comes out clean.
- Let cake cool 10 minutes in the pan. Combine icing ingredients well. Drizzle over warm cake. Cut and serve.
Recipe Notes
Recipe courtesy of Aramark Chef Shirley Miles.
Nutrition Facts
| Calories | 340kcal |
| Total FatSaturated FatTrans Fat | 15g5g0g |
| Cholesterol | 60mg |
| Sodium | 280mg |
| Total CarbDietary FiberSugars | 40g1g12g |
| Protein | 7g |
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Recipe Notes Recipe courtesy of Aramark Chef Shirley Miles.
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Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.