Best Sweet Potato Coffee Cake Recipes

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SWEET POTATO COFFEE CAKE



Sweet Potato Coffee Cake image

I found a recipe for an acorn squash streusel cake and had very little of the ingredients on hand, so I used it as a base recipe--but changed it so much that it became an original. It is rich and flavorful, so a small piece is enough. It has a heavy texture that is nice. Let cool or eat warm with a cup of coffee.

Provided by mandk6

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 16

cooking spray
2 cups soft white wheat flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup brown sugar
¼ cup honey
¼ cup butter, softened
1 egg
1 cup cooked mashed sweet potatoes
½ teaspoon vanilla
⅓ cup all-purpose flour
⅓ cup brown sugar
⅓ cup rolled oats
¼ cup butter, softened
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking dish with cooking spray.
  • Whisk white wheat flour, baking soda, 1 teaspoon cinnamon, and salt together in a bowl. Beat 1/2 cup brown sugar, honey, and 1/4 cup butter together in another bowl with an electric mixer until creamy; beat in egg. Add sweet potato and vanilla extract to butter mixture and beat until smooth.
  • Stir flour mixture into sweet potato mixture until batter is evenly moistened and smooth. Pour batter into prepared baking dish.
  • Mix all-purpose flour, 1/3 cup brown sugar, rolled oats, 1/4 cup butter, and 1 teaspoon cinnamon together in a bowl until combined. Sprinkle oats mixture over batter.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 34.7 g, Cholesterol 26.9 mg, Fat 6.5 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 3.8 g, Sodium 290.8 mg, Sugar 16.4 g

SWEET POTATO-CARAMEL TWIST COFFEE CAKE



Sweet Potato-Caramel Twist Coffee Cake image

Three different sweets create the yummy goodness in these twists: brown sugar, corn syrup and sweet potatoes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 12

Number Of Ingredients 9

1/3 cup butter or margarine
1/2 cup packed brown sugar
1/4 cup corn syrup
1/2 cup chopped pecans
2 1/2 cups Original Bisquick™ mix
2/3 cup mashed vacuum-pack sweet potatoes
1/3 cup milk
2 tablespoons butter or margarine, softened
3 tablespoons packed brown sugar

Steps:

  • Heat oven to 400°F. Melt 1/3 cup butter in ungreased square pan, 9x9x2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.
  • Mix Bisquick mix, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick mix. Knead lightly 10 times. Roll or pat into 12-inch square. Spread 2 tablespoons butter over dough. Sprinkle 3 tablespoons brown sugar over butter. Fold dough into thirds; press edges together to seal. Cut crosswise into twelve 1-inch strips. Twist ends of each strip in opposite directions. Arrange twists on pecans in pan.
  • Bake 25 to 30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 19 g, TransFat 1 g

SWEET POTATO COFFEE CAKE STACKS



Sweet Potato Coffee Cake Stacks image

It's like coffee cake but without the cake part because instead we have delicious slices of baked sweet potato flavored to taste like cake and it might just be your new favorite Thanksgiving side and/or dessert.

Provided by Jonathan Melendez

Categories     Breads

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 medium sweet potatoes, peeled
1/4 cup unsalted butter, melted
2 tablespoons brown sugar
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
4 tablespoons unsalted butter
1/2 cup chopped pecans
1/2 cup oats
1/4 cup mini chocolate chip
powdered sugar, for dusting

Steps:

  • Preheat oven to 425 degrees F. Line a baking sheet with foil, for easy cleanup, and set aside.
  • In a large bowl, toss together the sweet potato slices, melted butter, brown sugar, maple syrup, vanilla and salt until evenly combined and well coated. Transfer the sweet potato slices onto the prepared baking sheet, arranging them in a single layer. If they all don't fit on one baking sheet, you might need two; it's important to have them all in a single layer and not overlapping.
  • Bake until soft and golden brown, about 30 minutes, flipping them over halfway through baking for even browning. Remove from the oven and allow them to cool slightly.
  • In the meantime, to make the topping, in a large bowl, combine the brown sugar, flour, cinnamon, and butter until the mixture resembles coarse crumbs. Stir in the nuts, oats, and chocolate chips.
  • Pour about a tablespoon of filling onto half of the potato slices. Then place the remaining unfilled potato slices onto the filling to make a stack. Top with another 1 tablespoon of filling. Return to the oven and bake for another 15 minutes. Remove and let cool slightly. Arrange the stacks onto a platter and dust with powdered sugar, right before serving.

Nutrition Facts : Calories 471.3, Fat 25.1, SaturatedFat 11.7, Cholesterol 40.7, Sodium 240.1, Carbohydrate 60.2, Fiber 5, Sugar 33.4, Protein 5.3

SWEET POTATO-PECAN COFFEE CAKE



Sweet Potato-Pecan Coffee Cake image

Make and share this Sweet Potato-Pecan Coffee Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

10 tablespoons butter, melted (1/2 cup plus 2 tablespoons)
3/4 cup sugar
2 large eggs
2 teaspoons vanilla
1 cup sour cream
3/4 cup cooked mashed sweet potatoes (cooked without any added ingredients)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup pecans, chopped
1/2 cup light brown sugar
1/2 cup flour
3 tablespoons butter, softened
2 teaspoons vanilla

Steps:

  • Preheat oven to 325 degrees F.
  • Set oven rack to second-lowest position.
  • Grease a 9-inch springform pan.
  • In a mixing bowl, combine butter sugar, eggs and vanilla; add in sour cream and mashed sweet potatoes.
  • In a large mixing bowl, combine flour, baking powder, baking soda and salt.
  • With a wooden spoon, stir in sour cream/butter mixture into flour mixture, just until blended.
  • Spread in prepared pan; sprinkle with topping.
  • Bake 65-75 minutes, or until cake tests done.
  • Let cool.
  • Loosen edges; remove sides of pan.
  • To make topping: In a small bowl, combine all topping ingredients; mix with a fork until mixture resembles coarse crumbs.

SWEET POTATO COFFEE CAKE



Sweet Potato Coffee Cake image

Moist, easy and unusual coffee cake with a chopped nut topping. Sweet potatoes add a delicate tint to the cake and a sweet creaminess. Not noticeably sweet potato flavored (unless you add additional chunks to it like I do!). From about.com's southern food recipe collection but modified to reduce fat and increase fiber.

Provided by Papagayita

Categories     Breads

Time 1h30m

Yield 10 cups, 12 serving(s)

Number Of Ingredients 17

2/3 cup nonfat yogurt (or applesauce, originally melted butter)
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla (original called for 1 tsp)
1 cup nonfat sour cream
3/4 cup cooked mashed sweet potatoes (I increase this to 1 C and increase the flour by about 2 T. Also have stirred in 1/2 C small chunks )
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans
1/2 cup light brown sugar, firmly packed
1/2 cup all-purpose flour (I add 1/4 C oats and decrease flour to 1/4 C)
1 tablespoon butter (original calls for 3 T)
2 teaspoons vanilla

Steps:

  • Heat oven to 325°.
  • Grease a 9 to 10-inch springform pan .
  • In mixing bowl, combine butter, sugar, eggs, and vanilla; add sour cream and mashed sweet potatoes.
  • In large mixing bowl, combine flour, baking powder, baking soda and salt. Stir first mixture into the flour mixture, stirring just until blended (if using additional sweet potato chunks add now).
  • Spread batter in prepared pan. Combine topping ingredients until crumbly and sprinkle over the batter.
  • Bake coffee cake for about 1 hour to 1 hour and 10 minutes, or until a wooden toothpick inserted near center comes out clean (I baked at 350 for 45 minutes and it was perfect). Let cool, loosen edges, and remove sides of pan.

Nutrition Facts : Calories 299.9, Fat 9.1, SaturatedFat 1.7, Cholesterol 35.7, Sodium 234.6, Carbohydrate 48.8, Fiber 2.7, Sugar 25.8, Protein 6.7

SWEET POTATO-PECAN COFFEE CAKE



Sweet Potato-Pecan Coffee Cake image

This is so moist it almost melts in your mouth!

Provided by Kristin Miller

Categories     Cakes

Number Of Ingredients 18

1/2 c plus 2 tablespoons butter or margarine melted
3/4 c sugar
2 large eggs
2 tsp vanilla
1 c sour cream
3/4 c mashed, cooked sweet potatoes
2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (optional)
1 tsp cinnamon
TOPPING
1 c chopped pecans
1/2 c brown sugar
1/2 c flour
3 Tbsp butter or margarine softened
1 tsp cinnamon
2 tsp vanilla

Steps:

  • 1. Heat oven to 325. Set oven rack to second lowest position. Grease a 9-in. spring form pan.
  • 2. In a mixing bowl combine butter, sugar, eggs and vanilla. Add mashed sweet potatoes and sour cream.
  • 3. In a large bowl, combine flour, baking powder, baking soda and salt (opt).
  • 4. With a wooden spoon, stir in sweet potato/butter mixture into flour. Stirring until just combined.
  • 5. Spread into pan. Mix together topping ingredients with a fork and sprinkle over top of cake.
  • 6. Bake 65-70 mins, or until tested and done. Cool and loosen edges of cake and remove sides from pan.

SWEET POTATO CRUMB COFFEE CAKE



SWEET POTATO CRUMB COFFEE CAKE image

Categories     Cake     Potato     Breakfast     Bake     Quick & Easy

Yield 6-8 squares

Number Of Ingredients 8

1 small sweet potato (orange flesh)
1/4 c brown sugar
1/4 c granulated sugar
1T Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ginger
1 box Krusteaz Coffee Cake Mix

Steps:

  • Boil first seven (7) ingredients in pot until potatoes are tender. When potatoes are done, remove from heat. Prepare Krusteaz Coffee Cake mix according to directions only use liquid from sweet potatoes instead of plain water. Smash sweet potato and add 1/2 cup to batter. Pour batter into square baking dish. Continue to follow cooking instructions.

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