Fall in Love with this Sweet Potato Spice Cake Delight

Indulge your senses with a delectable creation that transcends the ordinary – Sweet Potato Spice Cake. This moist and flavorful treat is a harmonious blend of warm spices like cinnamon and ginger, perfectly complemented by the natural sweetness of sweet potatoes. Whether it’s a cozy autumn evening or a sunny summer day, this cake recipe from Louisiana Cookin is a versatile delight for every season. Follow along as we guide you through the steps of creating this heavenly dessert, complete with a luscious Browned Butter Frosting and a delightful garnish of chopped toasted walnuts.

Sweet Potato Spice Cake Ingredients:

  • 1¼ pounds sweet potatoes, thoroughly rinsed
  • 2 large eggs
  • ½ cup whole buttermilk
  • ½ cup softened unsalted butter
  • 1⅓ cups all-purpose flour
  • ¼ cup firmly packed light brown sugar
  • 1½ teaspoons vanilla extract
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Garnish: chopped toasted walnuts

Browned Butter Frosting Ingredients:

  • 3 tablespoons heavy whipping cream
  • 1 cup softened unsalted butter
  • 3 cups confectioners’ sugar
  • 1 tablespoon cane syrup
  • 1 teaspoon kosher salt


  1. Begin by preheating your oven to 425°F and lining a rimmed baking sheet with foil for easy clean-up.
  2. Pierce the sweet potatoes all over with a fork and place them on the prepared pan. Bake until fork-tender, approximately 45 minutes to 1 hour. Once done, let them cool enough to handle, then peel and discard the skins. Mash the flesh with a potato masher, reserving 1½ cups for the cake. Reduce the oven temperature to 350°F.
  3. Spray a 9-inch round cake pan with baking spray that includes flour. In a large bowl, use a mixer to beat the softened butter and sugars at medium speed until fluffy, taking about 3 to 4 minutes. Scrape the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Mix in the vanilla until combined.
  4. In a separate medium bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger, salt, and pepper. Gradually add this flour mixture to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Beat at low speed just until combined after each addition. Stir in the reserved 1½ cups of sweet potato until well combined. Pour the batter into the prepared pan.
  5. Bake until a wooden pick inserted in the center comes out clean, which should take about 35 to 40 minutes. Allow the cake to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
  6. Once cooled, place the cake on a cake plate and generously spread the Browned Butter Frosting on top. For an extra touch of decadence, garnish with chopped toasted walnuts.
  7. For the Browned Butter Frosting, in a medium saucepan, melt the butter over medium heat. Stir occasionally and let it cook until the butter turns a medium-brown color, emitting a delightful nutty aroma. This process usually takes about 10 minutes. Remove it from the heat and allow it to cool completely.
  8. In the bowl of a stand mixer fitted with the whisk attachment, beat the browned butter, confectioners’ sugar, cream, cane syrup, and salt at low speed until well combined, which should take about 2 to 3 minutes. Increase the mixer speed to medium and continue beating until the frosting becomes fluffy, about 2 more minutes.

Indulge in the rich, comforting flavors of Sweet Potato Spice Cake, a delightful dessert that transcends seasons. With the warmth of cinnamon and ginger dancing on your taste buds and the sweet embrace of mashed sweet potatoes, this cake is a celebration of taste and texture. Top it off with the velvety Browned Butter Frosting and a sprinkle of toasted walnuts for a truly divine experience.

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The Classic Sunchoke & Sweet Potato Gratin Recipe

Sunchoke & Sweet Potato Gratin is a wholesome and flavorful dish that combines the earthy taste of sunchokes with the sweet richness of sweet potatoes. The creamy cashew sauce, fragrant herbs, and crispy breadcrumb topping create a symphony of flavors and textures that’s hard to resist. Whether you’re a seasoned chef or a novice in the kitchen, this recipe from Food52 is a must-try. Not only is it delicious, but it’s also a fantastic way to incorporate nutritious vegetables into your diet.

Ingredients for the Cashew Cream:

Ingredients for the Gratin:


  1. Begin by preparing the cashew cream. Combine the cashews with ½ cup of water in an airtight container and let them soak overnight in the refrigerator.
  2. After soaking, drain the cashews and blend them with olive oil, lemon juice, garlic, 8 tablespoons of water, salt, and pepper until you achieve a smooth consistency. Store the cashew cream in an airtight container for up to 5 days.
  3. Preheat your oven to 425°F. In a small bowl, combine the bouillon with 1 teaspoon of water to create a slightly thick paste. In a large bowl, mix the sunchokes, sweet potato, 2 ½ tablespoons of olive oil, garlic, shallot, sage, rosemary, 1 teaspoon salt, and pepper. Make sure the vegetables are well-coated.
  4. Grease an 11-inch ceramic baking dish or a 1-quart ceramic round gratin dish. Start layering the sunchokes and sweet potato slices, alternating them with slight overlap. Brush each layer with the bouillon glaze. Continue layering until all slices are used, then pour the cashew cream over the top. Sprinkle evenly with breadcrumbs, drizzle with the remaining ½ tablespoon of oil, and sprinkle with the remaining 1 teaspoon of salt and nutritional yeast if desired.
  5. Cover the dish with a lid or foil and bake for 30 to 45 minutes, or until the vegetables are tender. Turn on the broil setting and broil for an additional 5 minutes, or until the topping turns golden brown. Allow the gratin to rest for 5 minutes before serving. Enjoy it while it’s warm.

Variations to Elevate Your Sunchoke & Sweet Potato Gratin

Now that you’ve mastered the classic Sunchoke & Sweet Potato Gratin recipe, let’s explore ten creative variations to impress your guests or simply add some variety to your meals. These ideas will not only make your taste buds happy but also encourage you to experiment with different ingredients and flavors. Here are five enticing variations to try:

  1. Cheesy Delight: Add a layer of your favorite cheese, such as Gruyère or cheddar, between the slices of sunchokes and sweet potatoes for an ooey-gooey gratin.
  2. Mediterranean Twist: Incorporate flavors of the Mediterranean by adding Kalamata olives, sun-dried tomatoes, and crumbled feta cheese to the gratin.
  3. Pesto Paradise: Replace the cashew cream with a basil pesto sauce for a fresh and herby twist on this classic dish.
  4. Vegan Dream: Make this dish entirely vegan by omitting the nutritional yeast or using a dairy-free cheese alternative.

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Fall Sweet Potato Dishes

Sweet potatoes are as unique as vegetables can be due to the fact that they have the dual benefit of being both a filling, savory side dish, and a satisfying, sweetened dessert all at the same time. Naturally, a single ingredient as versatile as this lends itself to a plethora of recipe options, and the fine culinary experts for Food52 have the perfect list of over three dozen sweet potato recipes to make your fall that much sweeter.

After reviewing this list, you’ll be sure to find the ideal recipe for the next time you’d like to incorporate the hearty, colorful vegetables into your breakfast, lunch, or dinner. From yogurt and nachos to frosted cake and hash browns, there’s little that sweet potatoes can’t do.

Sweet Potatoes Roasted In Coconut Oil

If your next dish is in need of a bite-sized, spectacularly simple snack, then this sheet tray recipe for 1-inch pieces of sweet potatoes is the perfect answer! While the original recipe only utilizes coconut oil, salt, and pepper when tossing the sweet potatoes, you’re encouraged to add some herby greatness to the mix. Try out adding some cumin, chili powder, and cayenne if you want it to have some kick or some grated orange zest, cinnamon, and maple syrup if you want to really accentuate the sugary flavor notes of your side dish. Any way you make it, the texture will be pitch-perfect if timed correctly in the 400° F oven.

Brown Butter-Roasted Sweet Potatoes With Arugula And Bacon

The savory trifecta of brown sugar, bacon, and sweet potatoes is on full display in this savory and sweet side dish that is sure to be popular at any autumnal buffet table. Collaborating brilliantly alongside the original flavor profile of the sweet potato’s savoriness is this recipe’s bacon strips, arugula, thyme, and sage. Similarly, the tossing of brown sugar atop the sweet potatoes before they touch a roasting pan is a brilliant move that saves the iconic sweetness that the main ingredient has come to be known for. It all results in a delicious cavalcade of herbs, protein, and sweet flavor that cannot and will not be beaten.

Sweet Potato Waffles, Sweet Or Savory

The brilliance of this recipe is that you get to choose the side of the sweet potato that you’re in the mood for: savory or sweet. These waffles break from the autumnal tradition of pumpkin spiced waffles and allow you to experiment a little bit in the kitchen as you may decide that they’re best served with cranberries, turkey, avocado, runny egg, or sausages instead of your standard maple syrup.

Fudgy Sweet Potato Brownies

It’s true that sometimes you just want to give in completely and allow your sweet potato to be a dessert, and there’s nothing wrong with that thanks to this recipe that dives into that arena head first. Sweet potatoes are the base of this brownie recipe alongside cocoa powder, semisweet chocolate chips, espresso powder, and your other standard brownie ingredients, resulting in a delicious assortment of sweetness both from the potato and chocolate at its core.

Whole Grain Sweet Potato Muffins

This is the perfect recipe for anyone wanting to get back to basics and be mindful about their health, as these whole-grain muffins rest on the subtle, flavorful laurels of the sweet potato itself. Accompanied by some aromatic spicessuch as cinnamon, allspice, and nutmeg, you can rest assured that these muffins will absolutely smell autumnal, and because they’re backed with whole-wheat flour, you’ll be happy to know that they’re not of the “hockey puck” texture consistency.

In the (likely) event that you read this recipe list and rush to buy a large number of sweet potatoes in bulk, be sure that you’re up-to-date on the best-storing practices for keeping these titans of culinary versatility fresher longer thanks to Food52.

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