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Chocolate Frosted Sweet Potato Sheet Cake on a white plate

Chocolate Frosted Sweet Potato Sheet Cake

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This ultra moist sweet potato spice cake is packed with flavor! Full of walnuts and dried currants, this sheet cake recipe is a great fall dessert that the whole family will love.
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Servings 16

Ingredients

  • 1 16.5 oz. box spice cake mix
  • 1 cup from a 15 oz. can Bruce’s Yams Cut Sweet Potatoes; drained and smashed
  • 3 whole eggs
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 2 tbs. plain yogurt or sour cream
  • 1/2 cup dried currants or cranberries
  • 1/2 cup chopped walnuts
  • 1 16 oz. container dark chocolate frosting

Instructions

  • Grease and flour a 12″x8″ sheet pan; set aside.
  • Heat oven to 350°F.
  • In the bowl of a mixer, blend together the cake mix, Bruce’s Yams Cut Sweet Potatoes, eggs, water, oil and yogurt. When mixed, add in fruit and nuts just to blend.
  • Transfer to prepared sheet pan and bake for 35 minutes (or until a toothpick comes out clean).
  • Remove from oven and let sit 5 minutes in pan.
  • Transfer to a wire rack and cool completely before frosting.