October 15th, 2013

Sweet Potato Sheet Cake with Bacon Cream Cheese Frosting

I know some of you are looking at the title of this recipe and thinking “really, is this for real?”. But it works, I promise. Think about it, sweet potatoes are used in all kinds of ways including desserts. {Sweet Potato Pie, anyone? } And well, salty and sweet make a great combination that has been proven in so many ways. So why not add a little bacon to the frosting? Why not go with the sweet and salty combination? And to be honest there is very little bacon in this recipe, so it really just gives that subtle hint of flavor that leaves your mouth wanting just a little more after each bite.

You know you want to try it!

Sweet Potato Sheet Cake with Bacon Cream Cheese Frosting


1 box yellow cake mix
3/4 cup milk
1/3 cup vegetable oil
3 eggs
1 1/2 cups mashed cooked sweet potatoes
1 1/2 teaspoons apple pie spice


1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 1/2 cups powdered sugar
2/3 cup packed brown sugar
1/2 teaspoon vanilla
7 slices bacon, crisply cooked, crumbled
1/2 cup coarsely chopped pecans


Heat oven to 350°F. Lightly grease 13×9-inch pan with shortening or cooking spray.

In large bowl, beat cake mix, milk, oil, eggs, sweet potatoes and apple pie spice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

Bake 34 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack, about 1 hour.

In medium bowl, beat cream cheese and butter with electric mixer on medium speed 2 minutes or until creamy. Beat in powdered sugar, brown sugar and vanilla. Stir in bacon. Frost cake. Sprinkle with pecans. Store covered in refrigerator.

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