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Sweet Potato Sheet Cake

This Sweet Potato Sheet Cake is a moist and flavorful dessert that perfectly balances the natural sweetness of sweet potatoes with warm spices. Perfect for gatherings or a cozy family dessert, this cake is topped with a delectable cream cheese frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 260 kcal

Equipment

  • 1 large mixing bowl
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 spatula
  • 1 baking sheet (18x13 inches)
  • 1 parchment paper
  • 1 cooling rack

Ingredients
  

  • 2 cups cooked and mashed sweet potatoes about 2 medium sweet potatoes
  • 1.5 cups granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.75 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup chopped pecans optional
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons milk to reach desired frosting consistency

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until smooth using an electric mixer or whisk.
  • In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredient mixture to the sweet potato mixture, stirring gently until just combined. If desired, fold in the chopped pecans.
  • Pour the batter into the prepared baking sheet, spreading it evenly. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and allow it to cool in the pan on a cooling rack for about 15 minutes. Then, carefully remove the cake from the pan and let it cool completely on the rack.
  • While the cake cools, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until well combined. Add the vanilla extract and enough milk to reach your desired frosting consistency.
  • Once the cake is completely cool, spread the cream cheese frosting evenly over the top of the cake. Cut into squares and serve.

Notes

This cake can be stored in an airtight container in the refrigerator for up to 5 days.
For a spicier flavor, you can add a pinch of ground ginger or allspice to the batter.
Feel free to swap walnuts for pecans or omit nuts altogether if you prefer a nut-free version.