9 Serves
89 Mins
Preheat your oven to 175°C and grease an 8x8 baking pan with butter.
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Vitamin K
90 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
172 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
526 mg / 4,700 mgSodium
1112 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
4 g / 28 gSugar
82 g / 50 gSaturated Fat
13 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
89 gAlcohol
0 g
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Add the eggs one at a time to the butter mixture, beating thoroughly after each addition.
In a separate medium bowl, whisk together the sweet potato puree, diced apple, diced pear, milk, vanilla, cinnamon, nutmeg, and cloves.
In a third bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually incorporate the sweet potato mixture into the creamed butter base, then fold in the dry ingredients and mixed nuts until just combined.
Spread the batter evenly into the prepared baking pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack before spreading the cinnamon cream cheese frosting over the top.
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