Sweet potato cake with cream cheese topping and pumpkin spice

Immerse yourself in the world of autumnal delights with this irresistible sweet potato cake! The combination of juicy sweet potato, creamy cream cheese topping and the warm aroma of pumpkin spice makes this cake a real highlight.

Perfect for cozy afternoons or as a special end to a festive meal. Let yourself be enchanted by the harmonious flavors and enjoy every bite!

Preparation time

3 - 4 hours (without cooling times)

Equals

8 portions

Equipment

• hand mixer
• 1 large and 1 medium mixing bowl
• 1 small saucepan
• greased baking pan with a diameter of 24 cm

Ingredients

Ingredients for the base

Ingredients for the sweet potato dough

Ingredients for the cream cheese frosting

Preparation

Step 1: baking sweet potatoes

1. Preheat the oven to 185° C.
2. Prick the sweet potatoes several times with a fork and place them on a baking sheet. Bake them in the oven for about 1 hour until they are tender when pricked with the tip of a knife.
3. Set them aside to cool.

Step 2: biscuit base

1. Crush the cookies until there are no large pieces left. (I put the cookies in a bag and use a rolling pin to break them up. The crumbs shouldn't be too fine.)
2. Put the crushed cookies and melted butter into a large mixing bowl with a pinch of salt and mix well until all the ingredients are combined.
3. Pour the cookie mixture into your greased baking pan and press it firmly into the bottom with your fingers or a flat-bottomed glass.
4. Place in the refrigerator to chill.

Step 3: cake batter

1. Peel the sweet potatoes and put them in the mixing bowl.
2. Chop the sweet potatoes with a hand mixer; a few larger pieces may remain.
3. Add all ingredients except the eggs. Mix everything well.
4. Then work the eggs into the mixture one at a time.

Step 4: Bake

1. Pour the sweet potato mixture into the well-chilled pan and bake the cake at 185° C for about 1 hour.
2. Take the cake out of the oven and let it cool COMPLETELY before spreading the cream on it.

Step 5: cheese cream & garnish

1. In a medium-sized mixing bowl, mix the cold cream cheese well with vanilla, sugar and salt.
2. Bring the orange juice to a simmer in a small saucepan and then gradually stir in the agar agar. Let it simmer for 3 - 4 minutes, stirring constantly. Remove the pan from the heat and let it cool for 2 - 4 minutes.
3. Slowly add the cooled orange juice and agar agar mixture to the cream cheese and mix everything evenly.
4. Then spread the topping over the cooled cake filling and place it in the refrigerator for at least 3 hours or until the cream has set.
5. You can sprinkle the cake with orange zest before serving.

• You can also make this recipe with our winter magic!

• And for even more variety, you can swap the sweet potatoes for pumpkin. It's best to use Hokkaido!