Sweet Potato Sheet Cake

If you can’t find canned yams, use 2 cups puréed roasted sweet potato instead.

Sweet Potato Sheet Cake
 
Ingredients
  • 2 (15-ounce) cans yams in syrup, drained
  • 3½ cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1½ teaspoons kosher salt
  • 3 cups sugar
  • 2 cups vegetable oil
  • 6 large eggs
  • 1½ teaspoons vanilla extract
  • Cream Cheese Frosting (recipe follows)
  • Garnish: chopped toasted pecans
Cream Cheese Frosting
  • 2 (8-ounce) packages cream cheese, room temperature
  • 1 cup unsalted butter, softened
  • ¼ cup whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 3 pounds confectioners’ sugar (about 11 cups)
Instructions
Sheet Cake:
  1. Preheat oven to 350˚. Line bottoms of 2 (13x9-inch) rimmed baking sheets or cake pans with parchment paper. Spray with baking spray with flour.
  2. In the work bowl of a food processor, place yams; process until smooth (about 2 cups).
  3. In a large bowl, whisk together flour, baking soda, pie spice, and salt. In another large bowl, whisk together puréed yams, sugar, oil, eggs, and vanilla. Make a well in center of flour mixture; add yam mixture, stirring just until combined. Divide batter evenly between prepared baking sheets, smoothing tops.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes.
  5. Let cool in pans for 15 minutes. Turn out cakes onto wire racks and remove parchment paper; let cool completely.
  6. Spread one-third of Cream Cheese Frosting on top of 1 sheet cake. Add second cake layer on top, and spread remaining two-thirds Cream Cheese Frosting on top. Refrigerate for 30 minutes. Garnish with pecans, if desired.
Cream Cheese Frosting
  1. In a large bowl, beat cream cheese and butter with a mixer at medium speed until very smooth, 3 to 4 minutes. Add milk and vanilla; beat at medium speed until well combined.
  2. With mixer on low speed, add confectioners’ sugar, 1 cup at a time, until completely incorporated.

 

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