You may have noticed… it’s October.
Actually it’s almost not October anymore.
But still, we’re in autumn.
It’s like all I blab about anymore. Apologies.
Anyhow, during this lovely time of year I feel morally obligated to make orange stuff. Ya know, to suit the season.
The natural autumn orange go-to: pumpkin.
I love it, I’m so into it, great gourd, I’ve been obsessed with gawking at pumpkin recipes all week… only thing is, pumpkin feels so played out.
But sweet potato… now there’s some carotenoids with character. Real talk, they taste essentially the dagum same as pumpkin in baked products, but sweet potato just seems to sound more hip or something.
I mean, it’s not really. Just comes across that way in my head. So there we go.
For arguments sake… let’s say someone offers you a slice of pumpkin cheesecake vs. a slice of sweet potato cheesecake.
Don’t know about you, but I’m gonna be taking both. However, I’ll feel a heck of a lot cooler while eating that sweet potato cake.
Of course, no one ever offers me cheesecake anymore. They only ask for it.
Blessed soul who someday brings me cheesecake, we will instantly become the best of friends. Pumpkin, sweet potato, doesn’t matter… as long as it has character.
Chocolate doesn’t hurt either.
I’m a major fan of cake with character. People with character are swell too.
Life’s too short and too hard to be monotonous. and boring. and a snoozefest. Let’s just not.
Beyond containing potatoes, this cake is unique in its nearly pound cake-like density, while maintaining incredibly moist spongyness.
Okay, that makes it sound sorta weird… more like if a pound cake and a sweet potato pie fell madly in love and had a baby in a bundt pan, that baby would be this here cake.
And now it sounds even weirder.
Weird… character… they’re practically synonymous.
And if all of the oddity above hasn’t sold you, a ridiculously addictive glaze made with Biscoff spread should definitely seal the deal.
No lie, I straight up annihilated that frosting with a spoon.
Because I’m a character. A character who had to deal an intense sugar hangover.
So worth it.
Sweet Potato Cake with Biscoff Glaze
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs
- 2 cups mashed sweet potato (roughly 2 medium… baked, cooled and mashed)
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup evaporated milk
Cool in pan on a rack for 10 minutes. Carefully unmold the cake onto the rack to cool completely.
- 4 oz cream cheese, softened
- 2 Tbsp butter, softened
- 1/4 cup Biscoff spread
- 1-1&1/2 cups powdered sugar
- 1-2 Tbsp milk