![['Side view of a moist sweet potato snacking cake adorned with cream cheese frosting and chopped pecans.', 'Close-up shot of a delicious sweet potato cake, featuring a golden-brown crust and creamy icing on top.', 'Detailed view of a freshly baked sweet potato cake, showcasing its fluffy texture and nutty toppings.', 'Appetizing slice of sweet potato snacking cake, highlighting the rich frosting and sweet potato layers.']](https://snacknova.com/wp-content/uploads/2026/07/sweet-potato-snacking-cake_1_U1.webp)
Sweet Potato and Brown Butter Snacking Cake
A moist and flavorful cake combining sweet potatoes, warm spices, and a rich brown butter frosting, perfect for snacking or dessert.
Ingredients
Cake ingredients
- 130 grams vegetable oil (plus more for greasing the pan)
- 160 grams all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 0.25 teaspoon baking soda
- 0.25 teaspoon ground nutmeg
- 100 grams granulated sugar
- 106 grams maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs (at room temperature)
- 180 grams grated peeled sweet potato (from 1 large sweet potato)
- 115 grams chopped pecans (toasted)
- 113 grams unsalted butter
- 113 grams cream cheese (at room temperature)
- 150 grams powdered sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon kosher salt (such as Diamond Crystal)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment.
- Mix dry ingredients; whisk wet ingredients, then combine. Fold in sweet potato and pecans, then bake for 30-35 minutes.
- Cool the cake, then prepare the brown butter frosting by melting butter until foamy and browned.
- Beat cream cheese and brown butter until smooth, then add powdered sugar, vanilla, and salt. Frost the cooled cake and top with remaining pecans.
Notes
Ensure butter is browned properly for a rich flavor.