If you can’t find canned yams, use 2 cups puréed roasted sweet potato instead.
Sweet Potato Sheet Cake
Ingredients
- 2 (15-ounce) cans yams in syrup, drained
- 3½ cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon pumpkin pie spice
- 1½ teaspoons kosher salt
- 3 cups sugar
- 2 cups vegetable oil
- 6 large eggs
- 1½ teaspoons vanilla extract
- Cream Cheese Frosting (recipe follows)
- Garnish: chopped toasted pecans
Cream Cheese Frosting
- 2 (8-ounce) packages cream cheese, room temperature
- 1 cup unsalted butter, softened
- ¼ cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 3 pounds confectioners’ sugar (about 11 cups)
Instructions
Sheet Cake:
- Preheat oven to 350˚. Line bottoms of 2 (13x9-inch) rimmed baking sheets or cake pans with parchment paper. Spray with baking spray with flour.
- In the work bowl of a food processor, place yams; process until smooth (about 2 cups).
- In a large bowl, whisk together flour, baking soda, pie spice, and salt. In another large bowl, whisk together puréed yams, sugar, oil, eggs, and vanilla. Make a well in center of flour mixture; add yam mixture, stirring just until combined. Divide batter evenly between prepared baking sheets, smoothing tops.
- Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes.
- Let cool in pans for 15 minutes. Turn out cakes onto wire racks and remove parchment paper; let cool completely.
- Spread one-third of Cream Cheese Frosting on top of 1 sheet cake. Add second cake layer on top, and spread remaining two-thirds Cream Cheese Frosting on top. Refrigerate for 30 minutes. Garnish with pecans, if desired.
Cream Cheese Frosting
- In a large bowl, beat cream cheese and butter with a mixer at medium speed until very smooth, 3 to 4 minutes. Add milk and vanilla; beat at medium speed until well combined.
- With mixer on low speed, add confectioners’ sugar, 1 cup at a time, until completely incorporated.
