Chocolaty Sweet Potato Sour Cream Coffee Cake Recipe

Fall. A time for all things, well, you know. Fallish. A time for to be thankful. A time for layers. A time for cashmere and raincoats. A time for blankets and boots. It is time to place the teeny tiny outfits on the top shelf and bring down the scarves and sweatshirts. It is time to cozy up and hang on tight for the winds and rains are coming. Each one must choose how they will cope for it is fall. A time for layers.

Preheat oven to 350F.


  • 1 cup butter, softened
  • 2 cup sugar
  • 2 eggs
  • 1 – 15 ounce can sweet potatoes in syrup, pureed (including syrup)
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cloves
  • 1/2 teaspoon freshly ground nutmeg
  • 2 teaspoons baking powder
  • 2 cup flour


  • 1 cup chopped walnuts,
  • 1 1/2 teaspoon cinnamon
  • 3/4 cup brown sugar
  • 3 cups semi-sweet chocolate chips

Cream butter, sugar & eggs. Puree sweet potatoes by pour entire can (including syrup it’s packed in into the blender and blend until it becomes a puree). Mix sour cream & sweet potato puree into the batter then slowly add remaining ingredients. Pour half of batter into a greased 9X13 baking pan. Place walnuts, cinnamon and brown sugar in food processor until walnuts are chopped. Cover first cake layer with 1 1/2 cups chocolate chips then walnut streusel. Pour remaining cake batter over streusel then layer remaining chocolate chips and streusel again. Bake about 45 minutes or until toothpick comes out clean.

Who needs layers of cashmere and rain coats when we can stay in and have layers of moist coffee cake and chocolate around the fireplace. Please pass the wine and let us enjoy our denial together in a layered fashion.

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