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a slice of sweet potato sheet cake made with Farmer's Market Foods organic sweet potato puree
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Sweet Potato Sheet Cake

Course Dessert

Equipment

  • 1 9x13 glass baking pan

Ingredients

  • 2 cups Farmer's Market Foods Organic Sweet Potato Puree
  • 3 each eggs
  • 1/4 cup avocado oil
  • 1/3 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 1/2 cups whole wheat pastry flour
  • 1/3 cup natural cane sugar
  • 1/3 cup coconut sugar (or brown sugar)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 each orange for the juice and zest

Instructions

  • Preheat the oven to 350 degrees F. Oil a 9x13 glass pan with oil.
  •  In a bowl, combine the sweet potato, eggs, oil, syrup, applesauce, and vanilla together and whisk fully.
  • Add the remaining ingredients and mix into the wet until fully combined, leaving no streaks of flour.
  • Pour the prepared dish, smooth the top, and bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center. Let cool before frosting.

For the Frosting

  • To make the frosting add 12 oz softened cream cheese, 1/2 cup plain full fat greek yogurt, 1/3 cup maple syrup, 2 tsp vanilla extract, juice of 1/2 an orange, and the zest from 1/2 an orange into the base of a standing mixer.
  • Using the mix attachment whisk until smooth. You'll need to scrape down the sides a few times.
  • Once the cake is fully cooled, evenly spread the cream cheese frosting on top. Slice and enjoy!