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Sweet Potato Snack Cake


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Rate this recipe 4.2/5 (11 Votes)


  • Crust
  • 22 Biscoff cookies (there are more than 30 in a pack)
  • 1/4 c butter – melted
  • 2 tbs granulated sugar
  • Cake
  • 1 1/2 c mashed sweet potato – room temp
  • 1/3 c lightly packed light brown sugar
  • 1 tsp vanilla
  • 1 egg – room temp
  • 1 c all purpose flour
  • 1 tsp baking powder
  • 1 tbs cinnamon
  • 1/4 tsp salt
  • 3 tbs melted butter – room temp
  • Cream Cheese Glaze
  • 1/4 c cream cheese – room temp
  • 1/2 c confectioners sugar
  • 1 tbs cream or milk


Preparation time 35mins
Cooking time 55mins
Adapted from


Step 1

Recipe – one 9×9 cake

Preheat oven to 375 F.
Line a 9×9 square pan with parchment paper.
Crush your cookies in to fine crumbs using a food processor or put them in a plastic bag and crush them with a rolling pin.
Add melted butter and sugar.
Mix well until all the crumbs are wet.
Pour into prepared pan and press down with your hands, making sure the crust is even and goes right to the sides and into the corners.
Bake for 7 minutes.
Remove and let cool while you make your cake.

Turn oven to 350 F.
In a large bowl add sugar, egg and vanilla.
Mix until no lumps remain.
Add your sweet potato and mix well.
Add in your flour, baking soda, cinnamon and salt all and once and mix just until no streaks of flour remain. It’s gonna be thick.
Add in your melted butter and stir until the butter is incorporated into the batter.
Pour on top of your Biscoff crust and spread out taking care not to pull up your crust as you move the cake mixture around.
Bake for 20 minutes.
Remove and slice into squares. You can totally just eat it this way. Or you can go one step further and add the cream cheese glaze.

Cream Cheese Glaze
With an electric mixer beat cream cheese until smooth.
Sift in confectioners sugar and add vanilla.
Beat again until well mixed.
Add your cream or milk to thin. If you want it a bit thinner just add a little more milk.
Pour over top of your cake and proceed to lick the bowl.

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