Savory Sweet Potato Hash: Crispy, savory, and sweet.:

My First Sweet Potato Cake

I made this cake for the first time years ago. My grandson helped me mix the batter. He got flour all over his nose. I still laugh at that.

This cake is not like a regular cake. It is both sweet and a little savory. The smell in your kitchen will be wonderful. Doesn’t that smell amazing?

Why This Recipe Matters

Sharing food is how we show love. This cake is perfect for a family breakfast. It brings everyone to the table.

Making it together is even better. It teaches patience. You have to wait for it to bake. That wait is always worth it.

A Little Story for You

My own grandma taught me to cook. She never used a fancy mixer. She used a wooden spoon and her strong arms.

I think of her when I swirl the filling. She would have loved this sweet potato cake. It feels like a hug from the past.

Let’s Talk About the Topping

The topping is the best part. You mix brown sugar and pecans. It gets so crispy in the oven.

Fun fact: The crunchy topping is called a streusel. It is a fancy word for a simple, yummy crunch. What is your favorite part of a cake? The inside or the top?

The Secret is in the Swirl

Do not skip the swirling step. Take a knife and swirl the filling into the batter. This makes pretty patterns.

Every slice will look a little different. That is what makes it special. It shows it was made by hand, with care.

Your Turn in the Kitchen

Now it is your turn to try. This recipe is hard to mess up. I promise.

Who will you share this warm cake with? Tell me about your favorite person to bake for. I would love to hear your stories.

Ingredients:

Ingredient	Amount	Notes
Light brown sugar	1/3 cup	firmly packed
Martha White® All-Purpose Flour	2 tablespoons
Butter	2 tablespoons	softened
Pecans	1/4 cup	chopped
Cream cheese	6 ounces	softened
Sugar	3 tablespoons
Egg	1 large
Crisco® Original No-Stick Cooking Spray		for pan
Martha White® Sweet Potato Muffin Mix	2 (7 oz.) packages
Buttermilk	1 1/2 cups
Butter	2 tablespoons	melted

My Cozy Sweet Potato Coffee Cake

Oh, this recipe is a hug in a pan. It reminds me of my grandson’s sleepy Saturday mornings. He always wanders into the kitchen, sniffing the air. That sweet and savory smell just pulls him right in. I love how simple it is to make. You probably have most of these things in your pantry already.

Let’s get our hands busy. First, we’ll make the three parts. Don’t worry, it’s like building a little flavor tower. The topping is crunchy, the filling is creamy, and the cake is so soft. Doesn’t that sound wonderful? I still laugh at the first time I made it. I was so excited I almost forgot the sugar!

Ingredients

• 1 (15.25 oz) box sweet potato muffin mix
• 1/2 cup buttermilk
• 1/4 cup butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• Cooking spray

For the Topping

• 1/2 cup all-purpose flour
• 1/2 cup chopped pecans
• 1/4 cup packed brown sugar
• 1/4 cup cold butter, cubed

Instructions

Step 1: Start by turning your oven on to 325°F. Get your cast iron skillet or a square pan. Give it a good spray with the cooking spray. This keeps our cake from sticking. A sticky pan is such a sad thing to see. (A hard-learned tip: Make sure your cream cheese is soft. It mixes so much better that way.)

Step 2: Now, let’s make the crunchy topping. Put all the topping things in a small bowl. Use a fork to stir it all up. You want it to look like little pebbles and sand. Those pecan pieces are my favorite part. They get so toasty and nice.

Step 3: Time for the creamy filling. In a medium bowl, mix the soft cream cheese and sugar. Keep mixing until it’s smooth. Then crack in the egg and mix again. This part is like a sweet, cheesy cloud. Do you like your desserts more sweet or more savory? Share below!

Step 4: This is for the cake itself. Put the muffin mix, buttermilk, and melted butter in a bowl. Stir it just until it’s smooth. No need to stir too much. Then pour this lovely batter into your prepared pan. It smells so good already.

Step 5: Here comes the fun part. Spoon the creamy filling over the batter. Now, take a knife and swirl it through. Bring some of that yellow batter up to the top. It makes such a pretty pattern. Then sprinkle your crunchy topping all over everything.

Step 6: Carefully put your pan in the hot oven. Bake it for about 30 to 35 minutes. You’ll know it’s done when the top is a light golden brown. Let it cool on a wire rack. We love to eat it when it’s still a little warm.

Cook Time: 30–35 minutes
Total Time: About 50 minutes
Yield: 8 servings
Category: Breakfast, Dessert

Three Fun Twists to Try

This cake is wonderful as it is. But sometimes, it’s fun to play with your food. I like to change it up depending on the season. Here are a few ideas from my kitchen. Which one would you try first? Comment below!

Apple Cinnamon Swap: Use apple muffin mix instead of sweet potato. Add a teaspoon of cinnamon to the topping. It tastes like a fall afternoon.

Berry Surprise: Fold a handful of fresh blueberries into the cake batter. They pop with juicy flavor in every single bite. My granddaughter loves this version.

Nutty Crunch: Swap the pecans for walnuts in the topping. Maybe add a pinch of salt. It gives a deeper, richer kind of crunch.

Serving Your Masterpiece

This coffee cake is a star all on its own. But I love to make a whole cozy meal out of it. For a weekend breakfast, serve it with some crispy bacon. The salty bacon is perfect with the sweet cake. Or just a big spoonful of cool whipped cream on the side.

What to drink? A big glass of cold milk is always the best choice. For the grown-ups, a hot cup of coffee with cream is just right. The bitter coffee and sweet cake are old friends. Which would you choose tonight?

Keeping Your Sweet Potato Hash Fresh and Tasty

This sweet potato cake is best served warm. But you can make it ahead. Let it cool completely first. Then cover it tightly and put it in the fridge. It will stay good for about three days.

I remember making this for my grandson’s birthday. We had so much left over. I wrapped a slice for him to take home. He said it was just as good the next day. Storing food well means no waste and happy memories.

You can also freeze the whole cake. Wrap it in plastic wrap and then foil. It will keep for two months. Thaw it in the fridge overnight before reheating. To warm it up, use your oven for that crispy topping.

This is a great dish for batch cooking. Make one for now and one for later. It saves you time on a busy week. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Kitchen Hiccups

Sometimes our baking does not go as planned. Do not worry. I have some simple fixes for you. First, if your topping sinks, your batter might be too thin. Make sure you just stir the ingredients until they are combined.

I once opened the oven door too early. My cake fell in the middle. Now I wait until the end to check it. This matters because patience gives you a beautiful, risen cake. It builds your cooking confidence.

If your cream cheese filling is lumpy, your cream cheese was probably too cold. Let it sit out to soften. This ensures a smooth, creamy swirl in every bite. Good technique makes the flavor perfect. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free all-purpose flour instead of the regular kind.

Q: Can I make it ahead? A: Absolutely. You can prepare it the night before and bake it in the morning.

Q: What if I do not have pecans? A: Walnuts are a great swap. Or you can leave the nuts out completely.

Q: Can I make a smaller portion? A: You can halve the recipe. Just use a smaller pan and watch the baking time.

Q: Any optional tips? A: A pinch of cinnamon in the topping is lovely. Fun fact: Cinnamon was once more valuable than gold! Which tip will you try first?

From My Kitchen to Yours

I hope you love making this sweet potato cake. It always makes my kitchen smell wonderful. Sharing recipes is how we share love. I would be so happy to see your creation.

Please show me your beautiful results. Your friends and family are in for a real treat. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Lena Morales.