Nutmeg And Brown Butter Sweet Potato Cake
This moist, aromatic cake features the deep, nutty flavor of toasted brown butter paired with freshly grated nutmeg and roasted sweet potato. It is a sophisticated, less-sweet alternative to traditional pumpkin spice desserts, perfect for autumn gatherings.
Ingredients
Ingredients
- 0.75 cup unsalted butter to be browned
- 1 cup sweet potato puree roasted and mashed until smooth
- 1.5 cups all-purpose flour
- 1 cup dark brown sugar packed
- 2 large eggs room temperature
- 1.5 tsp freshly grated nutmeg freshly grated is essential for flavor
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp kosher salt
- 0.25 cup whole milk
- 1 tsp vanilla extract
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. Make-Ahead: The flavor actually improves the next day as the nutmeg and brown butter meld. Serving Suggestion: Serve with a dollop of maple-sweetened whipped cream or a simple dusting of powdered sugar.