I’ve made a similar coffeecake based on a pumpkin cream cheese muffin recipe, but Mr had the idea to try it with sweet potatoes. {I made a few tweaks to the crumble topping as well}. The result turned out incredibly delicious; so good my niece told me to “make it again Aunt Becca!” If you’re looking for a cozy bake that doesn’t feel as seasonal as pumpkin, this may be an option.

Note: This recipe uses a lot of bowls and measuring cups. I feel like I used almost every cup and bowl I have, but it’s so very worth it.

For the Batter:
2 Cups sugar
2 Cups self-rising flour
2 tsp cinnamon
2 eggs
1/3 Cup melted butter
2 Cups sweet potato (baked, then rough mash; I used 2 potatoes)

For the Filling:
8 ounces cream cheese (softened)
1 egg
1/4 Cup sugar
1/2 tsp vanilla

For the Crumble Topping:
1/2 Cup brown sugar, loosely packed
1/2 Cup flour
1/4 Cup pecans, rough chop
1/4 Cup roasted pepitas (I used salted)
3 Tablespoons melted butter

Step 1: Prepare Oven and Baking Dish
1: Preheat oven to 375*
2: Lightly grease/butter 9×13 baking dish.

Step 2: Make the Filling
Mix filling ingredients together in bowl and set aside.

Step 3: Make the Topping
Mix topping ingredients until they form a crumble, set aside.

Step 4: Make the Batter
1: Beat eggs, sweet potato, and sugar together in a large bowl.
2: Add melted butter (should be cool enough to not scramble your eggs).
3: Add flour and cinnamon and mix until combined. May be a little lumpy.

Step 5: Prepare to Bake
1: Spread 1/2 to 2/3 of the batter in baking dish.
2: Layer cream cheese filling over batter.
3: Top with remaining sweet potato batter.
4: Sprinkle crumble topping over the top.

Step 6: Bake
Bake until golden, about 40-50 minutes or until a knife inserted comes out clean.

It is hard to wait, but allow to cool before serving.
This stores nicely in the fridge, and we found the flavors even richer the next day.
Perfect for dessert, an afternoon snack, or even breakfast.