Description

A moist and spiced fall-inspired dessert made with real sweet potatoes, soaked with caramel sauce, and topped with fluffy whipped cream. This Sweet Potato Caramel Poke Cake is perfect for gatherings and cozy nights alike.

Ingredients

1 1/2 cups mashed cooked sweet potato (about 2 medium sweet potatoes)

1/2 cup maple syrup or agave

1/2 cup unsweetened applesauce

1/4 cup melted coconut oil or butter

1/2 cup milk of choice

1 tbsp apple cider vinegar

2 tsp pure vanilla extract

1 1/2 cups all-purpose flour (or spelt flour)

1 tbsp cornstarch or arrowroot

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup thick caramel sauce (store-bought or homemade)

2 cups whipped topping or whipped coconut cream

Optional: chopped pecans or walnuts for garnish

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Instructions

Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking dish.
In a large bowl, whisk together the mashed sweet potato, maple syrup, applesauce, melted coconut oil, milk, vinegar, and vanilla extract.
In a separate bowl, mix the flour, cornstarch, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine the wet and dry ingredients just until fully incorporated. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 28–32 minutes or until a toothpick inserted comes out mostly clean.
Allow the cake to cool for 10–15 minutes, then poke holes all over the surface using the handle of a wooden spoon.
Pour the caramel sauce over the cake, letting it seep into the holes. Let cool completely.
Spread whipped topping evenly over the top of the cooled cake.
Optional: sprinkle chopped pecans or walnuts over the topping for added crunch.
Chill the cake in the fridge for at least 1 hour before slicing and serving.

Notes

Use canned sweet potato puree if you’re short on time — just ensure it’s 100% pure.

Make it vegan by using plant-based milk, caramel, and whipped topping.

A gluten-free 1:1 flour blend works well as a substitute for all-purpose flour.

Store covered in the fridge for up to 4 days; reheat slices briefly in the microwave to warm.

Unfrosted cake can be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 180mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg