Gingersnap-Crusted Sweet Potato Cake Recipe

Name: Gingersnap-Crusted Sweet Potato Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons plus 1 cup butter, softened, divided; 1/3 cup finely crushed gingersnap cookies (about 6 cookies); 2 cups sugar; 2 large eggs, room temperature; 2 cans (15-3/4 ounces each) sweet potatoes, drained and pureed; 3-1/2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground ginger; 1 teaspoon salt; 1/2 teaspoon ground cloves; 2-1/4 cups confectioners' sugar; 1/2 cup maple syrup; 3/4 teaspoon vanilla extract

Servings: persons

2 teaspoons plus 1 cup butter, softened, divided
1/3 cup finely crushed gingersnap cookies (about 6 cookies)
2 cups sugar
2 large eggs, room temperature
2 cans (15-3/4 ounces each) sweet potatoes, drained and pureed
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves
2-1/4 cups confectioners' sugar
1/2 cup maple syrup
3/4 teaspoon vanilla extract

1
Grease a 10-in. tube pan with 2 teaspoons butter and coat with crushed cookies; set aside.
2
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes. Combine the flour, baking soda, ginger, salt and cloves; gradually add to the creamed mixture.
3
Transfer to prepared pan. Bake at 350u00b0 for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4
For glaze, in a small bowl, combine the confectioners' sugar, maple syrup and vanilla. Pour over top of cake, allowing glaze to drape over sides.

1214

kcal

Calories

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons plus 1 cup butter, softened, divided, 1/3 cup finely crushed gingersnap cookies (about 6 cookies), 2 cups sugar, 2 large eggs, room temperature, and more.

Yes, Gingersnap-Crusted Sweet Potato Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap-Crusted Sweet Potato Cake

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