Go Back
–+ servings
5 from 1 vote

Sweet Potato Tres Leches

By Britney
Prep: 1 hour
Cook: 30 minutes
Chill Time: 4 hours
Total: 5 hours 30 minutes
Servings: 15
sweet potato tres leches on a plate with a spoon pouring salted caramel on top.
Pin Print
Cozy up with this Sweet Potato Tres Leches! Warm spices, creamy milk soak, cinnamon whipped cream, with salted caramel on top!

Equipment

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 1 lb (454 g) Sweet Potatoes, (you'll need 2 cups of sweet potato puree after roasted and pureed - avoid using the canned sweet potato puree)
  • 3 cups (375 g) All Purpose Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp (tsp) Baking Soda
  • 1 tbsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Ground Ginger
  • 1/4 tsp (tsp) Allspice
  • 1 1/2 tsp (tsp) Kosher Salt
  • 1 cup (224 ml) Vegetable Oil
  • 1 cup (220 g) Brown Sugar
  • 1 cup (200 g) Sugar
  • 1 cup (240 g) Buttermilk, (room temperature)
  • 4 large (200 g) Eggs, (room temperature)
  • 2 tsp Vanilla Extract

Milk Soak

  • 14 oz Sweetened Condensed Milk
  • 12 oz Evaporated Milk
  • 1/2 cup (120 g) Whole Milk

Cinnamon Whipped Cream

  • 2 cups (480 g) Heavy Cream, (cold)
  • 1/2 cup (60 g) Powdered Sugar
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • Salted Caramel Sauce, (for serving)

Instructions 

  • Preheat the oven to 425 degrees F. Rinse and pat dry the sweet potatoes, then place onto a baking sheet. Bake for 40-60 minutes, until they're soft to touch and begin to leak a syrupy liquid. Remove from the oven and allow them to cool until cool enough to touch, about 30 minutes. Remove the skins, place into a food processor and blend until smooth. Set aside. 1 lb Sweet Potatoes
  • Reduce oven temperature to 350 degrees F. In a medium bowl, whisk together the dry ingredients - all purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and kosher salt. 3 cups All Purpose Flour1 tbsp Baking Powder 1 tbsp Baking Powder 1/2 tsp Baking Soda 1 tbsp Cinnamon 1 tsp Nutmeg 1 tsp Ground Ginger 1/4 tsp Allspice 1 1/2 tsp Kosher Salt
  • In a separate large bowl, combine sweet potato puree, vegetable oil, brown sugar, sugar, buttermilk, and vanilla extract. Whisk together until combined, about 1 minute, then add eggs and whisk until smooth.  1 cup Vegetable Oil 1 cup Brown Sugar 1 cup Sugar 1 cup Buttermilk 2 tsp Vanilla Extract 4 large Eggs
  • Add the flour mixture to the wet ingredients and whisk together until smooth, about 30 seconds. Don't overmix - whisk until just combined. Pour into a parchment lined 9x13 baking pan. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. 
  • While the cake is cooling, mix together evaporated milk, whole milk, and sweetened condensed milk. Whisk together until smooth. 14 oz Sweetened Condensed Milk 12 oz Evaporated Milk 1/2 cup Whole Milk
  • Allow the cake to cool for 20 minutes, then use a fork to polk holes all over the cake. This allows for the milk to seep into the cake. Pour the milk mixture on top of the cake (it may seem like a lot but it'll all sink in!). Place the cake into the refrigerator and let it sit for at least 4 hours, ideally overnight. 
  • Just before serving, make whipped cream topping. Combine cold heavy cream, powdered sugar, vanilla extract, and cinnamon in a large bowl. Whip until stiff peaks, then smooth on top of the cake. Top with salted caramel sauce. 2 cups Heavy Cream 1/2 cup Powdered Sugar 1 tsp Cinnamon 1 tsp Vanilla Extract Salted Caramel Sauce

Notes

  • Blend the sweet potato puree super smooth. Any small sweet potato bits can weigh down the cake and can make it lumpy. If the puree seems thick, add a splash of buttermilk or milk to loosen it before mixing.
  • Weigh the ingredients if you can. Tres leches cake needs a soft, tender crumb. Too much flour or liquid makes it dense. Spoon and level if you’re not using a scale!
  • Poke LOTS of holes! Use a fork or large skewer to poke holes in the cake for maximum absorption (especially in the corners where milk sometimes avoids).
  • Chill overnight for best texture. The longer it rests, the more luscious and custardy it becomes. Overnight is ideal.
  • Whipped cream just before serving! Spread the whipped topping right before serving to keep it fluffy.

Nutrition

Calories: 618kcal, Carbohydrates: 77g, Protein: 10g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 483mg, Potassium: 411mg, Fiber: 2g, Sugar: 52g, Vitamin A: 5030IU, Vitamin C: 2mg, Calcium: 277mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!