Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 cups canned sweet potato puree
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup buttermilk, room temperature
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until pale and fluffy, approximately 3 minutes.
  3. Beat in the eggs one at a time, then stir in the sweet potato puree and vanilla extract until the batter is smooth and uniform.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Alternately add the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the flour, mixing on low speed until just combined.
  6. Pour batter into the prepared pan and bake for 45 minutes or until a toothpick comes out clean.
  7. Prepare frosting by beating softened cream cheese and butter together, then adding powdered sugar, vanilla extract, and heavy cream until smooth.
  8. Cool cake completely on a wire rack before frosting with an offset spatula.