sweet potato cake with brown butter cream cheese frosting
Ingredients
- 1 ½ cups mashed sweet potatoes (2-3 medium sweet potatoes)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 ½ teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon kosher salt
- 2 sticks butter, softened plus 1 stick for the frosting
- 2 cups dark brown sugar
- 3 eggs
- 1 cup whole milk
- one 8 oz. package cream cheese
- 1 stick butter, softened
- 3 to 4 cups powdered sugar
- a pinch of kosher salt
Instructions
- boil sweet potatoes for 30-40 minutes, or until you can easily pierce a butter knife through each potato. remove from the water to cool. allow to cool & once ready to add to the cake, using your hands, peel the skin off of the sweet potatoes - the peeling should slide right off and mash the sweet potatoes in a bowl. in a small mixing bowl, combine flour, baking powder, baking soda, cinnamon and allspice, and salt.
- preheat the oven temperature to 350 degrees F. in a mixing bowl,
- in a separate mixing bowl, using an electric hand mixer, cream butter and sugar until smooth. add eggs and continue mixing, then slowly stream in the milk . once fully combined, mix in mashed sweet potatoes alternating with the flour mix until fully combined.
- pour cake batter into a greased 9x13 sheet cake pan or three greased round 9-inch cake pans. bake for 25-30 minutes until a knife comes out clean. meanwhile, make the icing by browning the butter in a saucepan over low to medium heat. the butter will start to foam and then quickly burn giving off a nutty aroma. remove from heat and cool. using an electric mixer, mix with cream cheese, sugar, and a pinch of kosher salt. ice the cake once it has fully cooled.
