Sweet Potato Sheet Cake with Maple Cream Cheese Frosting

This sweet potato sheet cake is soft, spiced, and perfectly cozy for fall. Made with wholesome ingredients like sweet potato puree, whole wheat pastry flour, and maple syrup, it’s a naturally sweetened dessert that feels just as homey on a weeknight as it does on a holiday table. And the best part? The creamy orange-kissed cream cheese frosting takes it to the next level!

Sweet Potato Sheet Cake with Maple Cream Cheese Frosting

This sweet potato sheet cake has totally won my family over. The first time I made it, everyone kept sneaking back for another slice – it was gone before the weekend was over!

The mix of cozy spices, that soft cake texture, and the creamy orange-maple frosting just make it so good.

I’ve made it for Thanksgiving and Christmas dinners, and it always disappears fast. It’s the kind of dessert that feels a little fancy but still super homey.

I’ve even served it for low-key weekend hangouts with friends – baked earlier in the day, frosted right before serving, and it’s always a hit.

A warm slice of this cake with coffee or tea? That’s the perfect ending to any night.

Plus, I love knowing I’m serving a dessert with a bit of extra nourishment in it, too!

Why you’ll love this easy sweet potato cake

Naturally sweet and nourishing – Sweet potato puree adds beautiful color, moisture, and natural sweetness, so you can use less refined sugar while keeping the cake soft and flavorful.

Perfectly spiced – A blend of cinnamon, ginger, and nutmeg gives that warm, cozy flavor you’ll crave all season long – like pumpkin spice, but even better.

Easy to make ahead – Since it’s a sheet cake, it’s simple to bake, frost, and slice – no layering required! Perfect for potlucks, holidays, or family gatherings.

Ingredients you’ll need

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Sweet potato puree – Homemade or canned both work; just make sure it’s smooth and cooled to room temperature.
• Eggs – Bring them to room temperature so they mix evenly.
• Avocado oil – Adds richness and keeps the cake moist without being heavy.
• Maple syrup – For natural sweetness and that caramel-like fall flavor.
• Unsweetened applesauce – Adds extra moisture and softness, while reducing the amount of oil needed.
• Vanilla extract – Enhances all the warm spice notes.
• Whole wheat pastry flour – Keeps the texture tender while adding a bit of fiber.
• Natural cane sugar – For sweetness and texture. A less processed option.
• Coconut sugar (or brown sugar) – Both contribute depth and moisture.
• Baking soda
• Baking powder
• Sea salt
• Cinnamon
• Ground ginger
• Nutmeg

For the cream cheese frosting

• Cream cheese – Let it come to room temperature for the smoothest texture.
• Plain full-fat Greek yogurt – Lightens the frosting and adds tang.
• Maple syrup – Natural sweetness without powdered sugar.
• Vanilla extract
• Orange – Brings brightness and balance to the creamy frosting.

How to make the perfect dessert with sweet potatoes

Step 1: Preheat your oven to 350 degrees F and oil a 9×13-inch glass baking pan (or line with parchment paper for easy removal).

Step 2: In a large bowl, whisk together the sweet potato puree, eggs, avocado oil, maple syrup, applesauce, and vanilla extract until smooth.

Step 3: To the same bowl, add flour, both sugars, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Mix the cake batter just until no streaks of flour remain – avoid overmixing for the fluffiest texture.

Step 4: Pour batter into the prepared pan, spread into an even layer, and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Transfer the pan to a wire rack and let the cake cool completely before frosting.

To make the frosting

In the bowl of a stand mixer fitted with the paddle or whisk attachment, combine cream cheese, Greek yogurt, maple syrup, vanilla extract, orange juice, and zest. Beat on medium-low speed, scraping down the sides as needed, until smooth and creamy. Once the cake is completely cooled, spread frosting evenly over the top of the cake using an offset spatula.

Note: You can also make the frosting without an electric mixer – simply add the ingredients into a medium bowl and whisk by hand until creamy. A food processor will work for it, too!

Watch me make the sweet potato sheet cake

The full how to video can be watched below, or on my YouTube channel!

Pro tips

• Mash or puree sweet potatoes in advance: You can roast or steam large sweet potatoes, mash them, and refrigerate for up to 3 days. Just be sure they’re fully cooled before mixing into the batter.
• Room temperature matters: Cold eggs and cream cheese can make the batter and frosting lumpy. Let your ingredients sit out for 30–60 minutes before baking.
• Add a garnish: Sprinkle the top of the frosted cake with toasted pecans or a dusting of cinnamon for an extra festive touch.

Can you make it in advance?

Yes! This sweet potato sheet cake keeps beautifully.

You can bake it 1–2 days ahead, let it cool, and wrap it tightly in plastic wrap.

Frost just before serving for the freshest look.

The frosting can be made ahead, too – store it in an airtight container in the fridge for up to 3 days and re-whip before spreading.

How to store leftovers

Store the frosted cake in an airtight container in the refrigerator for up to 5 days.

For longer storage, wrap slices individually and freeze for up to 2 months.

Let thaw overnight in the fridge and enjoy chilled or at room temperature.

What to serve this with

This sweet potato sheet cake makes a perfect ending to a cozy fall meal! Try pairing it with:

• A harvest chicken bowl for a balanced dinner.
• A warm cup of protein matcha latte or collagen hot cocoa for an afternoon treat.
• Your favorite holiday spread – it fits right in with Thanksgiving classics or any weekend brunch.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this moist sweet potato cake recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Sweet potato puree – Substitute with pumpkin puree for a similar flavor and texture, mashed butternut squash for a slightly lighter taste, or mashed banana (use 1¾ cups) for extra natural sweetness and moisture.

Eggs – Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg), unsweetened applesauce (¼ cup per egg), or Greek yogurt (1/4 cup per egg) for added creaminess and protein.

Avocado oil – Swap for melted coconut oil, light olive oil, or melted butter/ghee for a richer flavor.

Maple syrup – Use honey (reduce slightly to 1/4 cup since it’s sweeter), agave nectar for a neutral flavor, or coconut nectar for a deeper caramel-like sweetness.

Unsweetened applesauce – Try mashed banana, pumpkin puree, or 3 tablespoons Greek yogurt in place of 1/4 cup applesauce.

Whole wheat pastry flour – Substitute with all-purpose flour 1:1, spelt flour for a nutty flavor, oat flour (use 2¼ cups) for a heartier texture, or a gluten-free 1:1 blend to make it gluten-free.

Natural cane sugar – Replace with coconut sugar for a more caramel-like taste, maple sugar for added maple flavor, or brown sugar for a moister crumb.

Coconut sugar (or brown sugar) – Swap for natural cane sugar, sucanat, muscovado, or date sugar for a less refined option.

Cinnamon – Replace with pumpkin pie spice or apple pie spice for a balanced fall blend, or use Ceylon cinnamon for a lighter flavor.

Ground ginger – Use 1.5 teaspoons fresh grated ginger for a bolder taste, or replace with cardamom or allspice for a twist.

Nutmeg – Swap for 1/4 teaspoon allspice or a small pinch of clove, or use pumpkin pie spice to cover all the warm spice notes together.

Frosting alternative – For a dairy-free option, use vegan cream cheese (like Kite Hill or Miyoko’s) blended with coconut cream, maple syrup, vanilla, and orange zest. For a lighter frosting, use Greek yogurt mixed with maple syrup, vanilla, and citrus zest. Or for a refined-sugar-free option, make a cashew cream frosting with soaked cashews, maple syrup, lemon juice, and vanilla, or even orange extract.

More healthy cake recipes you’ll love

• Spinach pistachio cake
• No sugar banana cake
• Gingerbread cupcakes with chai frosting 

If you try this delicious sweet potato cake recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather