Sweet Potato Upside Down Cake

Sweet Potato Upside Down Cake | 0 Comments
From Breakfast Tacos, Aired on Wed 4/20
Chef Jeff Henderson, dessert, Pineapple, cake


1. Preheat oven to 350 degrees.

2. Mix brown sugar, butter and cane syrup together and set aside.

3. Add eggs and sugar to a mixing bowl mix well. Add flour, baking powder, salt and pineapple juice to bowl and mix until well combined.

4. Place brown sugar mixture in the bottom of an 8-inch cake pan lined with parchment paper; top with sweet potatoes slices. Pour cake batter evenly over sweet potatoes and place in oven. Bake cake for 35-40 minutes or until toothpick inserted in the center comes out clean. Remove pan from oven and cool for about 15 minutes. Place a serving plate on top of pan and flip cake onto plate. Sprinkle with pecans and serve with vanilla ice cream.





  • 1 c. brown sugar, firmly packed
  • 1 stick unsalted butter, melted
  • 1/3 c. cane syrup
  • 4 lrg. eggs
  • 1 c. granulated sugar
  • 1 ½ c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ c. pineapple juice
  • 3 lrg. sweet potatoes, peeled and thinly sliced
  • ½ c. pecans

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