Melt-in-Your-Mouth Sweet Potato Rum Tres Leches Cake 🍠🥛🍹



 

1. Bake the Sweet Potato Cake

  1. Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish.

  2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.

  3. In another bowl, beat eggs + brown sugar until fluffy. Add melted butter, vanilla, and sweet potato.

  4. Gently fold in dry ingredients until just combined.

  5. 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

🍠 Roast the sweet potato – For deeper flavor, roast instead of boiling.
🍹 Rum alternatives – Use bourbon or omit for a non-alcoholic version.
💡 Make ahead – Tastes even better after soaking overnight.
🌰 Extra crunch – Candy the pecans with brown sugar before topping.

Serving Ideas

🎄 Holiday showstopper – Serve at Thanksgiving or Christmas.
☕ Dessert pairing – Enjoy with spiced coffee or chai tea.
🍦 À 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).

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