# Components:
→ Sweet Potato Cake
01 - 1 1/2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - 1/2 cup packed brown sugar
11 - 3 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/2 cup whole milk
→ Cinnamon Swirl
14 - 2/3 cup packed brown sugar
15 - 2 tablespoons ground cinnamon
16 - 1/2 cup unsalted butter, melted
→ Cream Cheese Glaze
17 - 4 ounces cream cheese, softened
18 - 1 cup powdered sugar
19 - 2 to 3 tablespoons milk
20 - 1/2 teaspoon vanilla extract
# Method:
01 - Preheat oven to 350°F. Grease and flour a 9×13 inch baking dish.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy. Add eggs one at a time, then vanilla and mashed sweet potatoes; mix until smooth.
04 - Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry ingredients; mix just until blended.
05 - Spread half of the batter evenly into the prepared pan.
06 - In a small bowl, mix brown sugar, cinnamon, and melted butter. Drizzle half over the batter and create swirls by gently running a knife through it.
07 - Spoon remaining batter over the swirl layer, smooth the surface, drizzle remaining cinnamon mixture, and swirl again carefully.
08 - Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Allow to cool slightly.
09 - Beat cream cheese until smooth. Add powdered sugar, vanilla, and enough milk to achieve a drizzling consistency.
10 - Drizzle glaze over the warm cake. Slice and serve warm or at room temperature.
