Let me set the scene for you. It’s Christmas Eve. Midday. I’m getting ready to head to the elliptical before finishing wrapping presents. Mom’s wrapping presents much better than I do (on the ironing board, which is a pretty genius way to do it). Dad’s about to vacuum. Then it happens.
The power goes out. On Christmas Eve. Pretty much my worst nightmare. Okay, so the power going out is always among my worst nightmares.
After a moment . . . or more of panic, I reported the outage. The restoration estimate was two hours away. I did take a bit of a sigh of relief, but estimates are just that . . . estimates.
Dad coolly read a book and divided up some of my old toys to give to friends. Mom went on with wrapping presents. And I panicked and exercised while I wore out my laptop battery playing iTunes. For the record, “Shake it Off” didn’t really help me shake my anxiety, but it did make my workout go fast.
Nearly exactly two hours later, the power came back on. With winds expected that night, my anxiety didn’t vanish, but I was definitely happy. The power company saved Christmas. The house didn’t get too cold. The food in the refrigerator and freezer was fine. The lights could go on.
I later Googled the incident. The power company said in a newspaper article they didn’t know the cause. So that’s . . . comforting.
Regardless, the high winds died down, so there were no further incidents and we had a lovely Christmas. Plus, I’ll never forget the Christmas Eve the power went out and we had a thunderstorm. Yep, a thunderstorm.
Mostly, I was worried about the freezer because my last few pieces of this Sweet Potato Sheet Cake are stashed there. I would have been sad to see any of this amazing treat go to waste. The original recipe calls for pumpkin, but sweet potato is pumpkin’s more flavorful cousin. It provided great flavor and moisture to these cake, and complemented the warming spices perfectly.
Then there’s the silky smooth, just sweet enough cream cheese frosting. I could eat it with a spoon, but it’s definitely better with the cake. Pecans decorated the top, adding another dimension of flavor and texture. You could also put a cup of pecans in the cake if you wish.
Just make this cake. You’ll be as thankful as I was when the power came back on.Print
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 cups mashed sweet potatoes
- 1 stick unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 cup packed light brown sugar
- 1 ½ cups confectioners’ sugar
- 1 tablespoon vanilla bean paste
- Make the cake. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan and set aside.
- In a large bowl, whisk oil, sugar, and eggs together.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Add to the oil mixture and whisk to combine. Whisk in the sweet potatoes until fully combined.
- Pour batter into the prepared pan and bake about 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool cake completely in the pan.
- Once the cake is cooled, make the frosting. Using a hand or stand mixer, beat the butter and cream cheese until fluffy and combined. Add the brown sugar and beat until fully incorporated. Add the confectioners’’ sugar slowly while mixing and mix until the frosting comes together. Mix in the vanilla bean paste. Spread into an even layer over the cooled cake.
- Serve immediately. Cake may be stored in the refrigerator in an airtight container for up to 3 days, or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator for about an hour.
Additional cooling time is necessary
Recipe adapted from Kitchen Trial and Error
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Make sure you check out the other Sunday Supper dishes!
Comfort Food Cravings
- Beef Tenderloin Citrus Arugula Salad from Family Foodie
- Chunky Beef Chili from MealDiva
- Cowboy Candy and Cream Cheese from Rhubarb and Honey
- Creamy Veggie and Chip Dip from La Bella Vita Cucina
- Golabki (Polish Cabbage Rolls) from Healthy. Delicious.
- Jalapeno Poppers Wrapped in Bacon from Peanut Butter and Peppers
- Lightened and Loaded Potato Soup from Momma’s Meals
- Prime Rib Roast from Confessions of a Culinary Diva
- Roasted Cashews & Walnuts with Honey and Herbs from Delaware Girl Eats
- Russian Black Bread from Curious Cuisiniere
- Sausage and Cheese Stromboli from Casa de Crews
- Steak and Eggs from Nosh My Way
- Steak Tartare from The Texan New Yorker
- Swiss Onion Bread from The Foodie Army Wife
Quench Your Thirst Cravings
- Crab Artichoke Bread from Hezzi-D’s Books and Cooks
- Mussels in Coconut Broth with Garlic Toasts from The Wimpy Vegetarian
- Seafood Scampi from Cindy’s Recipes and Writings
Satisfy Your Sweet Tooth Cravings
- Apple Bundt Cake from Pancake Warriors
- Dark Chocolate Potato Chip Fudge from Nik Snacks
- Dulce de Leche Rice Krispy Treats from Bobbi’s Kozy Kitchen
- Hot Chocolate Milky Way Brownie Pie from Take A Bite Out of Boca
- Lower-Sugar Carrot Cake Jam from What Smells So Good?
- Maple Syrup Creme Brule from Jane’s Adventures in Dinner
- Mint Infused Deep Dish Brownies from The Perfect Brownie
- Paleo Pound Cake from NinjaBaker
- Pizzelle from Eat, Drink and be Tracy
- Sweet Potato Sheet Cake from Pies and Plots
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