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If you’re looking for a sweet treat that won’t derail your healthy eating goals, this Weight Watchers Sweet Potato Cake is the answer! With only 5 WW points per slice, it’s a delightful way to satisfy your cravings while enjoying the natural sweetness of sweet potatoes. The cake is moist and infused with warm spices like cinnamon, nutmeg, and ginger, creating a comforting dessert that feels indulgent. Topped with a light yogurt frosting sweetened with maple syrup, this recipe brings a unique twist to the classic cake enjoyed during the fall and holidays.
Ingredients for Weight Watchers Sweet Potato Cake
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For the Weight Watchers Sweet Potato Cake, you’ll need to start with the cake batter, which includes 1 ⅓ cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ¾ teaspoon of dried ginger for a warm spice profile. In a separate bowl, cream together ½ cup plus 2 tablespoons of granulated sugar with 2 eggs, then mix in ⅓ cup of unsweetened applesauce, 1 cup of plain cooked and mashed sweet potatoes, and 1 teaspoon of vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture and stir until just combined. For the yogurt frosting, combine 3 tablespoons of pure maple syrup (adjusting to taste), 1 ½ cups of nonfat plain Greek yogurt, and a sprinkle of pumpkin pie spice to achieve your desired flavor. You can also add 1 tablespoon of sugar-free cheesecake jello powder (or vanilla) to enhance the frosting. This cake is a deliciously light treat that perfectly balances the sweetness of sweet potatoes with the creamy yogurt frosting!
Preheat the Oven
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Start by preheating your oven to 350°F. In a large mixing bowl, combine the mashed sweet potatoes with all of the wet ingredients. Whisk the mixture until it’s smooth and creamy. Gradually add the dry ingredients, excluding the flour, and stir to combine. Finally, gently fold in the flour to create a smooth cake batter.
Transfer the Batter
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Once the batter is free of any flour clumps, pour it into a greased or parchment-lined 8×8-inch square baking pan or a 9-inch round pan. Make sure to spread it evenly for uniform baking.
Bake the Cake
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Bake the cake in the preheated oven for 30 minutes, or until it turns golden brown and springs back when lightly touched. To ensure it’s fully baked, insert a knife into the center; it should come out clean when the cake is done.
Prepare the Frosting
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While the cake is baking, prepare the frosting by mixing all of the ingredients together until smooth and creamy. If desired, adjust the sweetness by adding more maple syrup or Jell-O mix. Place the frosting in the refrigerator to firm up while the cake cools.
Assemble the Cake
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After allowing the cake to cool in the pan for about 10 minutes, carefully remove it. Once it’s completely cool, slice the cake in half horizontally. On the bottom layer, spread half of the frosting evenly. Place the top layer of cake over the frosting, and then spread the remaining frosting over the top.
Slice and Enjoy
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Cut the assembled cake into 12 even slices. Serve and enjoy this delicious Weight Watchers Sweet Potato Cake with friends and family!
Variations and Substitutions
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To reduce the Points in your recipe, you can substitute sugar with a 1:1 zero-calorie sweetener and use a powdered zero-calorie sweetener in place of maple syrup in the glaze. Feel free to switch up the frosting to a classic buttercream, cream cheese frosting, or another type if you have extra points to spare. For an alternative to frosting, consider making a homemade Maple glaze with pecans to elevate your Sweet Potato Cake, just be sure to adjust the recipe in the Weight Watchers recipe builder to reflect the new points. If you’re out of nutmeg or ginger, you can easily replace them with another spice like pumpkin pie spice or cloves; however, it’s advisable to use less of these stronger spices to avoid overpowering the cake’s flavor.
Tips and Tricks for Making Weight Watchers Sweet Potato Cake
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To achieve a smooth consistency in your Sweet Potato Cake, you can puree the sweet potatoes for a fully blended texture, but a quick mash will leave some strands visible if you prefer that look. Since this cake features a yogurt frosting, it’s essential to refrigerate it; just wrap it lightly to prevent drying out and enjoy it within four days. Be cautious not to overmix the batter—stop mixing once the flour is incorporated to avoid a tough or gummy texture. If you want a thicker frosting that holds up better at room temperature for gatherings, you can add extra jello powder to the yogurt frosting, which will also firm up in the refrigerator. Lastly, ensure the cake is completely cooled before frosting to prevent the frosting from melting; if you’re short on time, place the cake in the refrigerator to cool it more quickly.
