Sweet Potato Coffee Cake Recipes

SWEET POTATO CAKE

Steps:

• In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

SWEET POTATO COFFEE CAKE

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.

SWEET POTATO-PECAN COFFEE CAKE

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.

PECAN SWEET POTATO COFFEE CAKE

Steps:

• Prep: Preheat oven to 350°F. Line a 7x11 inch baking pan with baking parchment.
• Beat wet ingredients: In a large bowl, beat the butter and both sugars with an electric mixer until creamy, about 5 minutes. Add the eggs and continue beating until light in color and foamy. Stir in the maple syrup and sweet potato purée.
• Make batter: Sift the remaining cake ingredients into the bowl and stir everything into a dense batter. Pour the batter into the prepared baking dish.
• Streusel: To make the streusel topping crumble all topping ingredients together in a small bowl until crumbs form. Scatter evenly over the batter.
• Bake: Bake the cake for 40-45 minutes, or until a toothpick inserted comes out just clean. Cool in the pan on a wire rack for 30 minutes, then serve warm.

POTATO COFFEE CAKE

Steps:

• In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes.
• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine.
• When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.
• Bake in preheated oven for 20 minutes, or until golden brown.

SWEET POTATO COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
• In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, and sugar together to combine. Create a well in the center for the wet ingredients. Crack the egg and measure out the remaining wet ingredients into the well. Stir slowly, incorporating more and more dry ingredients into the wet until just stirred.
• Scoop onto prepared baking sheets using a 1 1/2 tablespoon scoop. Wet your fingers and create indents in each cookie, as if you were creating thumbprint cookies. Set aside.
• For the streusel: stir butter, flour, brown sugar, salt and cinnamon together until crumbly. Sprinkle over each cookie, to fill up the indentation.
• Bake 8-10 minutes or until the bottoms are lightly golden and the cookies appear dull and no longer shiny. Cool 5 minutes on the baking sheet before transferring to cooling racks.
• Sprinkle with powdered sugar and serve. Store in airtight containers at room temperature for up to 3 days.

SWEET POTATO COFFEE CAKE

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.