Perfect for the upcoming holidays, this Sweet Potato Cake will leave you with a taste of the season and a sweet surprise. Serve for dessert after your Thanksgiving dinner and save leftovers for when you're craving that sweet and savory flavor combination.

RECIPE

Ingredients: 

• 1 cup of granulated sugar
• 2 eggs
• 3/4 vegetable oil
• 1 cup all-purpose flour
• 1 tablespoon cinnamon
• 1 tablespoon baking powder
• 1 cup sweet potato puree

Buttercream Frosting:

• 4 cups confectioner's sugar
• 1 teaspoons salt
• 1/2 cup butter, softened
• 3 teaspoon vanilla extract
• (Up to) 1/2 cup heavy cream

Directions:

• Preheat the oven 350 F. 
• In a large bowl, whisk together sugar, eggs and vegetable oil.
• Sift together flour, cinnamon and baking powder.
• Add the dry mixture to the wet mixture. Whisk until well blended. 
• Add in the sweet potato puree and continue mixing.
• Pour batter into one, 6-inch buttered cake pan.
• Bake for 40 min.
• While cakes are in the oven, in a large bowl, using a handheld or stand mixer (fitted with a whisk), beat the butter on medium speed until smooth, about 2 minutes.
• With the mixer running on low, add confections' sugar, vanilla extract, and salt.
• Increase to high speed and beat for 3 minutes.
• Taste. Add an extra pinch of salt if needed.
• Once the cake is done, place on a rack to cool, then run a knife around the edges and place it on a plate to frost.
• Spread buttercream in between each cake layer.
• Apply #ChefanieSheet & enjoy!

Active Time 35 minutes. Total Time 1 hour.