Tender sweet potato cake with an oatmeal and brown sugar crumble topping makes a wonderful morning snack or evening dessert!
Sweet Potato Cake
Sweet potatoes are one of my very favorite veggies and I look forward to making our most requested family recipe, Sweet Potato Casserole every year.
Each time I make that casserole I roast more than enough sweet potatoes to freeze the pulp to use another time.
I was planning on whipping it up into smoothies by re-creating my Pumpkin Pie Spice Smoothie.
Instead this delicious sweet potato cake happened!
Low Sugar Sweet Potato Cake
This recipe bakes in a 9 x 13 inch pan, so it’s perfect for a crowd.
When I first started to make this cake back in 2014 I used regular granulated and brown sugar. Since then I’ve cut back on my sugar intake significantly.
I left the cake recipe as originally written, but please check the notes for low sugar alternatives.
Remember that sweet potatoes are naturally sweet, so it doesn’t take a lot of extra sweetener to make this sweet potato cake a dessert.
The sugar in this cake can easily be halved and still taste like a treat.
On the other hand, if you use sugar alternatives like Truvia, erythritol, monk fruit or any other sweetener, feel free to experiment like I have.
How To Roast Sweet Potatoes
If you have time to roast sweet potatoes, which I highly recommend, you’ll love the delicious flavor they each potato yields.
Alternatively, if you are in a rush, use canned sweet potatoes (without sugar).
When I can’t find sugar free canned sweet potatoes, I’ll buy the lightly sweetened potatoes and rinse them well under water.
To roast sweet potatoes follow these steps, which is similar to the way I roasted the potatoes for this sweet potato soup:
- Line a baking sheet with foil and set aside.
- Pick sweet potatoes that are approximately the same size.
- Wash each potato and slice in half.
- Place on baking sheet and drizzle with oil.
- Place in the oven on 375°F and roast for 45-60 minutes or until tender.
- Cool and with a spoon remove pulp.
Sweet Potato Cake Recipe Instructions
Once the sweet potatoes are prepared the cake comes together quickly!
First, whisk together flour, sweetener, pumpkin pie spice.
Next, in a separate bowl mix together sweet potato pulp, milk, butter, eggs and vanilla.
Finally, mix all ingredients together until well incorporated and put batter in a lightly greased baking pan.
Note – I used self-rising flour for this recipe, which has baking powder and salt already mixed in the blend.
Crumble Topping Ingredients For Sweet Potato Cake
- stick butter at room temperature
- one cup each of the following brown sugar or sugar alternative
- old fashioned quick oats
- 1 teaspoon pumpkin pie spice
Crumble Topping Instructions
The crumble topping can be used in two different ways.
Either layer the cake with batter, half the crumble and repeat the layering OR add all the crumble to the top.
How To Make Crumble topping
- In a large bowl mix together sweetener, flour, oats and pumpkin pie spice.
- Add butter and with two forks or a pastry blender work butter into ingredients until large crumbs form.
- Top on sweet potato batter or layer as mentioned above.
- Bake at 350°F for 45 minutes or until the center comes clean after sticking a toothpick in the center of the cake.
I brought this sweet potato cake to work before leaving on vacation and although I usually write a note explaining what I’m sharing, this time I left no hints to what was in the pan.
I was worried that if I mentioned that the cake was made with sweet potatoes, then it would sound too healthy and wouldn’t be eaten! haha!
First, just because it has a root veggie in it, it doesn’t make this completely healthy. Sweet potatoes do add a few extra vitamins that you might not get in other coffee cakes!
Second, silly me for thinking no one would like this!
The whole pan was clean by the end of the day, and no one questioned the ingredients.
I take that as a major win for The Foodie Affair.
You’re welcome for the extra veggies.
- 2 cups self rising flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 3/4 cups sweet potato pulp
- 1 cup milk
- 1 stick (1/2 cup) butter, melted and cooled
- 2 eggs
- 1 teaspoon vanilla
- 1 stick (1/2 cup) butter, softened
- 1 cup brown sugar
- 1 cup self rising flour (you can use regular flour)
- 1 cup Old fashioned quick oats
- 1 teaspoon pumpkin pie spice
In place of granulated sugar use replacements like Truvia, stevia, erythritol or a blend of your favorite sugar free sweetener.
To substitute brown sugar in the crumble topping use Monk Fruit Golden.
Amount Per Serving: Calories: 370 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 33mg Sodium: 418mg Carbohydrates: 74g Net Carbohydrates: 0g Fiber: 2g Sugar: 43g Sugar Alcohols: 0g Protein: 6g