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Vegetarian indulgence: Caramel Sweet Potato Cake

Sweet potatoes aren't just serving as a brilliantly-hued side dish. These nutrient-dense naturally sweet root vegetables can also be a key ingredient for a vegetarian dessert. This caramel sweet potato cake is fitting for the holidays but can also be serv

Sweet potatoes aren't just serving as a brilliantly-hued side dish. These nutrient-dense naturally sweet root vegetables can also be a key ingredient for a vegetarian dessert. This caramel sweet potato cake is fitting for the holidays but can also be served any time you have sweet potatoes on hand.
Sweet potatoes aren't just serving as a brilliantly-hued side dish. These nutrient-dense naturally sweet root vegetables can also be a key ingredient for a vegetarian dessert. This caramel sweet potato cake is fitting for the holidays but can also be served any time you have sweet potatoes on hand.

Caramel Sweet Potato Cake

Serves 16

Ingredients:

  • 4 cups all-purpose flour

  • 1-1/2 tablespoons pumpkin pie spice

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 cups butter, softened at room temperature

  • 1 cup granulated sugar

  • 1-1/2 cups brown sugar, divided

  • 5 eggs

  • 2 teaspoons pure vanilla extract

  • 1 cup buttermilk

  • 2 cups peeled, very well cooked, mashed sweet potatoes

  • 1 cup toasted pecans

  • Caramel sauce of your choice


Directions:

  1. Preheat oven to 350 degrees F.

  2. Generously coat a large Bundt pan with cooking spray.

  3. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.

  4. In the bowl of a stand-up mixer fitted with the paddle attachment, combine butter and sugars. Beat on medium speed until light and fluffy. Beat in eggs, one at a time, until well-incorporated. Beat in vanilla.

  5. Alternately beat in flour mixture and buttermilk. Add sweet potatoes and beat on low until incorporated. Fold in pecans.

  6. Pour batter into prepared Bundt pan and bake for 1 hour or until a knife inserted near the center comes out clean.

  7. Cool cake in pan on a wire rack for 30 minutes. Invert cake onto wire rack and continue to cool.

  8. Serve slices generously drizzled with caramel sauce.


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