Sweet Potato Cake
A lightly spiced cake made with mashed sweet potatoes, light cream cheese and chopped nuts.
Servings 16 slices
Calories 340kcal
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
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.
Notes
Recipe courtesy of Aramark Chef Shirley Miles.
Nutrition
Calories: 340kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 280mg | Fiber: 1g | Sugar: 12g