Best Sweet Potato Streusel Cake Recipes

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PECAN SWEET POTATO COFFEE CAKE



Pecan Sweet Potato Coffee Cake image

This coffee cake is wonderfully spiced and moist with the delicious flavors of sweet potato. The pecan streusel topping is so good!

Provided by Nora from Savory Nothings

Categories     Dessert

Time 1h5m

Number Of Ingredients 17

1/2 cup butter (softened)
1/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1/4 cup maple syrup
2 cups mashed sweet potatoes (yield from about 3 medium-large sweet potatoes)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 teaspoons pumpkin spice mix (OR 1/2 teaspoon each ground nutmeg, cloves and allspice)
1/4 teaspoon salt
6 tablespoons flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup pecan nuts (roughly chopped)
1/4 cup cold butter (diced)
1/2 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 339 kcal, ServingSize 1 slice, Carbohydrate 50 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 58 mg, Sodium 177 mg, Fiber 2 g, Sugar 27 g

SWEET POTATO COFFEE CAKE



Sweet Potato Coffee Cake image

I found a recipe for an acorn squash streusel cake and had very little of the ingredients on hand, so I used it as a base recipe--but changed it so much that it became an original. It is rich and flavorful, so a small piece is enough. It has a heavy texture that is nice. Let cool or eat warm with a cup of coffee.

Provided by mandk6

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 16

cooking spray
2 cups soft white wheat flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup brown sugar
¼ cup honey
¼ cup butter, softened
1 egg
1 cup cooked mashed sweet potatoes
½ teaspoon vanilla
⅓ cup all-purpose flour
⅓ cup brown sugar
⅓ cup rolled oats
¼ cup butter, softened
1 teaspoon cinnamon

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.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 34.7 g, Cholesterol 26.9 mg, Fat 6.5 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 3.8 g, Sodium 290.8 mg, Sugar 16.4 g

STREUSEL SWEET POTATOES



Streusel Sweet Potatoes image

"When I was visiting my husband's family in North Carolina, I sampled this wonderful Southern specialty," recounts Marilyn Hallman of Mt. Prospect, Illinois. A sugary pecan topping sweetened the comforting creation spiced with cinnamon and nutmeg.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 13

1-1/2 cups mashed sweet potatoes
1/4 cup whole milk
1 large egg, lightly beaten
2 tablespoons sugar
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
TOPPING:
1/4 cup chopped pecans
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted

Steps:

  • In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

Nutrition Facts : Calories 740 calories, Fat 32g fat (13g saturated fat), Cholesterol 156mg cholesterol, Sodium 263mg sodium, Carbohydrate 107g carbohydrate (70g sugars, Fiber 6g fiber), Protein 10g protein.

SWEET POTATO STREUSEL CAKE



Sweet Potato Streusel Cake image

I used to make this cake alot to take to work,everyone enjoyed it. Sometimes it's hard to find canned sweet potato,I usually bake sweet potatoes,mash with sugar and nutmeg to taste,and a bit of canned milk to smooth out and thin.

Provided by L D

Categories     Cakes

Number Of Ingredients 13

1 1/2 c firmly packed brown sugar
1/2 c flour
1/2 c oatmeal
1/4 t. nutmeg
2 t. cinnamon
3/4 c butter,divided
1 1/2 c chopped pecans
1 pkg butter or yellow cake mix
1/4 t. nutmeg
1/4 t. cinnamon
3 eggs,lightly beaten
1 can (15 oz) sweet potato
powdered sugar

Steps:

  • 1. Preheat oven to 350°F. Spray 12-cup fluted tube pan with baking spray; set aside. Combine brown sugar, flour,oatmeal,nutmeg and cinnamon in small bowl. Cut in 1/2 cup of the butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; set aside. Beat the remaining 1/4 cup butter, dry cake mix and spices in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add sweet potato; beat 3 minutes, or until well blended. Sprinkle 1/3 of the brown sugar mixture onto bottom of prepared pan; cover with 1/3 of the batter, spreading to form even layer in pan. Repeat layers 2 more times. Bake 45 minutes, or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes; remove from pan to wire rack. Cool completely. Dust with powdered sugar.

POTATO STREUSEL CAKE



Potato Streusel Cake image

Another family recipe I grew up on. The potato keeps it moist. Freezes well. (Australian measurements)

Provided by auntchelle

Categories     Dessert

Time 40m

Yield 24 serving(s)

Number Of Ingredients 14

3/4 cup mashed potatoes
3/4 cup sugar
60 g butter
1 dash lemon essence
1 egg
1 pinch nutmeg
3/4 cup milk
2 cups self raising flour
1/2 cup sultana
3/4 cup sugar
3/4 cup plain flour
1 pinch nutmeg
1 pinch cinnamon
2 ounces soft butter

Steps:

  • Preheat oven to 190 deg Celsius then grease and paper line a swiss-roll tin.
  • Mix first 6 ingredients.
  • Add milk then fold in flour and sultanas.
  • Spread into tin so it is about 3/4 inch thick. Top with streusel.
  • Bake for 25-30 minutes.
  • Streusel: Mix all dry ingredients then blend, with fingers, enough butter to form crumbs and small lumps.

Nutrition Facts : Calories 159.1, Fat 4.6, SaturatedFat 2.8, Cholesterol 20.4, Sodium 55.1, Carbohydrate 27.7, Fiber 0.6, Sugar 14.7, Protein 2.3

SWEET POTATO STREUSEL BARS



Sweet Potato Streusel Bars image

Sweet potatoes and pecans pair up in these streusel bars - a great Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 11

2 cups crushed pecan shortbread cookies (18 cookies)
1/4 cup butter or margarine, melted
2 cans (15 oz each) sweet potatoes in syrup, drained, mashed
1/3 cup packed brown sugar
1 teaspoon grated gingerroot
1 1/2 teaspoons grated orange peel
1 egg
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup cold butter

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray.
  • In medium bowl, mix cookie crumbs and melted butter. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
  • Meanwhile, in large bowl, mix sweet potatoes, 1/3 cup brown sugar, the gingerroot, orange peel and egg. In medium bowl, mix flour, 1/2 cup brown sugar and the pecans. Cut in 1/3 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly.
  • Spoon and spread filling evenly over crust. Sprinkle topping over filling; pat gently.
  • Bake 35 to 40 minutes or until center is set and edges are golden brown. Cool completely in pan on cooling rack. Cut into 4 rows by 4 rows. Store in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 30 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg

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