Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 tbsp (15g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (6g) kosher salt
  • 1.5 cups (300g) granulated sugar
  • 1 cup (235ml) vegetable oil
  • 2 cups (480g) unsweetened sweet potato puree
  • 3 large eggs
  • 0.5 cup (120g) plain Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 0.25 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 10x15 inch sheet pan and line it with parchment paper.
  2. Sift together all-purpose flour, baking soda, pumpkin pie spice, and kosher salt in a medium bowl.
  3. In a large bowl, beat granulated sugar and vegetable oil until combined. Mix in sweet potato puree, Greek yogurt, and vanilla extract on medium speed until smooth.
  4. Add eggs one at a time, beating well after each addition to ensure a stable emulsion.
  5. Gradually fold in the dry ingredients using a spatula. Mix only until no streaks of flour remain to avoid overmixing.
  6. Pour the batter into the prepared pan, smoothing the top with a spatula.
  7. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool completely in the pan for 1 hour before frosting.
  9. Prepare frosting by beating softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar, vanilla extract, and lemon juice until fluffy.
  10. Spread the cream cheese frosting evenly over the cooled cake and slice into 16 portions.