Instant Pot Sweet Potato Cake w/Brown Sugar Cream Cheese Frosting

Josie Smythe

by Josie Smythe

subheading: CAKE:

1 cup sugar

½ cup brown sugar, packed

½ cup oil

2 eggs

⅓ buttermilk

1 ¾ cups all-purpose flour

1 Tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon baking soda

½ teaspoon salt

1 cup cooked, mashed sweet potatoes

¾ cup chopped nuts

¾ cup raisins

subheading: FROSTING:

8 oz cream cheese (room temp)

½ cup butter, softened

½ cup brown sugar, packed

2 tsp vanilla extract

2 tsp cinnamon extract

3 cups powdered sugar

subheading: MASHED SWEET POTATOES:

Peel & chop a few medium sweet potatoes.

Place 1 cup water & steamer (or basket) into Instant Pot.

Place sweet potatoes into steamer.

Cook using the "Steam" setting for 6 minutes; Quick Release.

Remove sweet potatoes, mash & set aside to cool.

subheading: CAKES (makes two 7" cakes):

Beat sugars, oil, eggs & buttermilk until combined.

Combine flour, cinnamon, nutmeg, cloves, baking soda & salt.

Add dry ingredients to egg mixture & mix just until moistened.

Stir in sweet potatoes, nuts and raisins.

Pour ½ of the batter into a 7" springform pan; cover with foil.

Place 1 cup water & trivet into Instant Pot.

Lower cake onto trivet with a foil sling.

Cook on Manual for 35 minutes;

15 minute Natural Pressure Release.

Test cake for doneness with a toothpick.

If not done cook a few more minutes.

Repeat the cooking process for the second cake.

Frost when cooled.

subheading: FROSTING:

Cream together cream cheese & butter.

Add extracts & brown sugar;

Mix until combined

Gradually add powdered sugar & beat until fluffy.

*This recipe makes two 7" cakes.

You can serve as two separate cakes or as a layer cake.

*If you don't have cinnamon extract for the frosting you can

use ground cinnamon instead or omit.

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