There are two things I love to do with leftover sweet potatoes. One is the savory bread I wrote about last month. The other is sweet potato cake.
I follow my carrot cake recipe, but substitute sweet potatoes for the carrots. This one is always a crowd-pleaser. Moist, dense, and full of flavor, what's not to like? This time I topped it with a cinnamon cream cheese icing. A perfect complement, together it is sweet but not too sweet, and cinnamony enough to be a brunch treat.
The flavor combination is particularly well-suited for the fall. but if the leftovers are there, who can resist?