1. Bake the Sweet Potato Cake
Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish.
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
In another bowl, beat eggs + brown sugar until fluffy. Add melted butter, vanilla, and sweet potato.
Gently fold in dry ingredients until just combined.
Pour into the pan and bake 25-30 mins (until a toothpick comes out clean).
2. Poke & Soak
While warm, poke holes all over the cake with a fork.
Whisk together tres leches mixture (condensed milk, evaporated milk, cream, rum, and cinnamon).
Slowly pour all over the cake. Let it absorb 1 hour (chill overnight for maximum richness).
3. Top & Serve
Spread whipped cream over the cake.
Sprinkle with toasted pecans and caramel drizzle.
Dust with cinnamon and slice!
Pro Tips for Perfection
π Roast the sweet potato – For deeper flavor, roast instead of boiling.
πΉ Rum alternatives – Use bourbon or omit for a non-alcoholic version.
π‘ Make ahead – Tastes even better after soaking overnight.
π° Extra crunch – Candy the pecans with brown sugar before topping.
Serving Ideas
π Holiday showstopper – Serve at Thanksgiving or Christmas.
☕ Dessert pairing – Enjoy with spiced coffee or chai tea.
π¦ Γ la mode – Add a scoop of vanilla bean ice cream.
Storage Tips
❄️ Fridge: Keeps for 4 days (cover tightly).
⏳ Freeze: Slice and freeze up to 2 months (thaw in fridge).