Sweet Potato Cake
A lightly spiced cake made with mashed sweet potatoes, light cream cheese and chopped nuts.
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Sweet Potato Cake
A lightly spiced cake made with mashed sweet potatoes, light cream cheese and chopped nuts.
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| Servings |
| 16slices |
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Ingredients
Cake
- 8oz light cream cheesesoftened
- 1/2cup plant-based buttersuch as Earth Balance
- 3cup sugar substitutesuch as Splenda or Truvia
- 1tsp vanilla extract
- 4ea large eggs
- 2 1/2cups sweet potatoes, cooked, peeled and mashedabout 3-4 medium potatoes
- 3cups all-purpose flouror gluten-free flour
- 2tsp baking powder
- 1tsp baking soda
- 1/4tsp salt
- 1tsp nutmeg
- 1tsp cinnamon
- 1cup chopped walnutsor pecans
Icing
- 1 1/2cup powdered sugar
- 1 Tbsp fresh lemon juice
- 2Tbsp milkreduced fat
- 1tsp plant-based butter
- 1tsp vanilla extract
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.
