Best Sweet Potato Sheet Cake With Bacon Cream Cheese Frosting Recipes

SWEET POTATO SHEET CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
• Grate peel from orange to get about 1 1/2 tablespoons; set aside for Icing. Squeeze orange to get 1/3 to 1/2 cup juice. Place juice in large bowl.
• To bowl with orange juice, add remaining Cake ingredients. Beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
• In medium bowl, beat Icing ingredients until smooth. Spread onto cake. Store cake in refrigerator.

SWEET POTATO SHEET CAKE W/ CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees Fahrenheit and prepare an 11.5 x 17.25 sheet pan (or jelly roll pan) by lining the bottom with parchment paper and lightly spraying the edges with nonstick baking spray.
• In a medium-size bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cloves, nutmeg, cinnamon, and ginger).
• In a large bowl and using an electric mixer, cream together the butter and both sugars for 3-4 minutes. Add eggs one at a time, beating to incorporate after each addition and scraping down the sides as necessary. Then, add the vanilla extract and sweet potato puree, mixing to combine.
• Gradually add the dry ingredients, mixing on low speed after each addition until just incorporated.
• Use a spatula to spread the batter evenly in the prepared sheet pan, then bake at 350 degrees for 20 - 24 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs attached.
• Place sheet pan on a wire cooling rack and let the cake cool completely before frosting.
• Using an electric mixer, beat together the cream cheese and butter on medium-high speed until smooth.
• With the mixer on low speed, mix in the powdered sugar one cup at a time, scraping down the sides as necessary, until completely incorporated.
• Add a pinch of salt, vanilla extract, and heavy cream, then mix until smooth. If needed, add more cream or powdered sugar until the desired consistency is reached.
• Use an offset spatula to spread the frosting evenly on top of the cake. Decorate as desired with sprinkles.

SWEET POTATO SHEET CAKE

Steps:

• 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.
• 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.

SWEET POTATO CREAM CHEESE BARS

Steps:

• Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.