Delicious Weight Watchers Sweet Potato Cake: A Low-Point Recipe with Yogurt Frosting

Indulge in a delightful sweet treat without derailing your health goals with this incredible Weight Watchers Sweet Potato Cake. Perfect for any occasion, especially during the cozy fall and holiday seasons, this recipe delivers all the comforting flavors you crave in a surprisingly light package. If you’ve been searching for a dessert that’s both satisfying and smart, your quest ends here. This cake brilliantly utilizes the natural moisture and subtle sweetness of sweet potatoes, infusing each bite with a rich, earthy flavor profile that pairs beautifully with classic baking spices.

This isn’t just any sweet potato cake; it’s a carefully crafted version designed to be Weight Watchers friendly, coming in at only 5 WW points per serving. The inclusion of aromatic spices like cinnamon, nutmeg, and ginger elevates the humble sweet potato into an incredibly decadent experience, making it feel far more indulgent than it actually is. To complement the moist cake, we’ve topped it with a lightened-up yogurt frosting, naturally sweetened with maple syrup – an ingredient that perfectly harmonizes with the sweet potato’s earthy notes. While offering a fresh, unique twist, this cake still captures the essence of the beloved classic, making it a fantastic addition to your recipe collection.

Whether you’re hosting a gathering, looking for a comforting dessert to enjoy with your family, or simply need a sweet escape that aligns with your wellness journey, this cake is your answer. It’s designed to impress your loved ones while keeping you on track. For those eager to explore more health-conscious baking, be sure to check out my baking recipe collection, where you’ll find other scrumptious Weight Watchers-approved treats to pair with this delightful sweet potato cake.

Why This Weight Watchers Sweet Potato Cake is a Must-Try

• It’s a fantastic way to minimize food waste. Do you often find yourself with a few extra sweet potatoes lingering in your pantry? Instead of letting them go to waste, transform them into this delectable cake! Sweet potatoes are incredibly versatile, and turning them into a dessert is a delicious and satisfying way to ensure nothing goes uneaten. It’s a rewarding feeling to create something so wonderful from ingredients you already have on hand.
• It’s guaranteed to be a crowd-pleaser! This cake embodies warm, comforting flavors that evoke feelings of home and happiness. The rich, earthy sweetness of the sweet potato, combined with a fragrant blend of spices, creates a truly irresistible base. This is beautifully balanced by the light, tangy, and subtly sweet yogurt frosting, ensuring a harmonious taste experience that all your guests, regardless of their dietary preferences, are sure to adore. It’s perfect for holiday meals, potlucks, or any occasion where you want to serve a memorable dessert.
• It’s remarkably low in fat and points. Each generous slice of this cake contains only 1 gram of fat, making it an excellent choice for anyone monitoring their fat intake. This is achieved by cleverly replacing traditional fats with unsweetened applesauce in the cake batter and using nonfat Greek yogurt for the frosting. Despite its indulgent taste and the presence of real sugar and maple syrup, the recipe is carefully balanced to remain surprisingly low in Weight Watchers points, allowing you to enjoy a guilt-free slice of heaven.

Recipe Overview

• Serving Size: 1 slice (95g)
• Number of Servings: 12
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Resting Time: 30 minutes (for cooling cake and chilling frosting)
• Total Time: 1 hour 15 minutes
• WW Points Per Recipe: 5 WW points per serving, 61 for the entire cake (Click here to view the recipe in the WW app. WW login is required)

Essential Ingredients for Weight Watchers Sweet Potato Cake

Crafting this delicious cake involves a thoughtful selection of ingredients that contribute to its flavor, texture, and low-point status. Each component plays a vital role in creating a moist, flavorful cake that feels incredibly indulgent.

Cake Batter

• 1 ⅓ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¾ tsp dried ginger
• ½ cup + 2 tbsp granulated sugar
• 2 eggs
• ⅓ cup unsweetened applesauce
• 1 cup plain cooked and mashed sweet potatoes
• 1 tsp vanilla extract

The star of the show, mashed sweet potatoes, not only provides a natural sweetness but also incredible moisture, allowing us to reduce added fats. Unsweetened applesauce further helps in keeping the cake moist while acting as a healthy fat substitute. The blend of cinnamon, nutmeg, and ginger infuses the batter with classic warm, earthy notes, making it feel like a true autumn or winter delight. Eggs bind everything together, and the flour, baking powder, and baking soda provide the perfect structure and lift.

Yogurt Frosting

• 3 tbsp Pure maple syrup (plus more to taste)
• 1 ½ cups Nonfat plain Greek yogurt
• Pumpkin pie spice, to taste
• 1 tbsp Sugar-free cheesecake jello powder (or vanilla)

This frosting is a game-changer! Nonfat plain Greek yogurt provides a wonderfully tangy base, packed with protein and a creamy texture without the heavy fat of traditional buttercreams. Pure maple syrup adds a natural, rich sweetness that perfectly complements the sweet potato. The secret ingredient, sugar-free jello powder, helps to stabilize the yogurt, giving it a firmer, more spreadable consistency without adding excessive calories or points. A dash of pumpkin pie spice ties all the flavors together, creating a frosting that’s both light and incredibly flavorful.

Step-by-Step Instructions for Making Weight Watchers Sweet Potato Cake

Follow these simple steps to create a beautifully moist and flavorful sweet potato cake that’s light on points but big on taste.

1. Prepare the Batter: Begin by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the mashed sweet potatoes, eggs, unsweetened applesauce, granulated sugar, and vanilla extract. Whisk these wet ingredients together until the mixture is smooth and well-incorporated. In a separate bowl, whisk together the dry ingredients (baking powder, baking soda, salt, cinnamon, nutmeg, and dried ginger). Gradually add these spiced dry ingredients to the wet mixture, mixing until just combined. Finally, gently fold in the all-purpose flour in two additions until no dry streaks remain. Be careful not to overmix, as this can lead to a tough cake.

2. Bake the Cake: Once your batter is smooth and free of flour clumps, transfer it to an 8×8-inch square baking pan or a 9-inch round pan that has been either lightly greased and floured or lined with parchment paper. Ensure the batter is spread evenly in the pan for consistent baking.

3. Check for Doneness: Bake the cake for approximately 30 minutes, or until it achieves a beautiful golden-brown color and springs back when lightly touched in the center. Another reliable method to check for doneness is to insert a knife or a wooden skewer into the center of the cake; if it comes out clean, your cake is ready. Avoid opening the oven door too often during baking, especially in the first 20 minutes, to prevent the cake from sinking.

4. Prepare the Frosting: While the cake is baking and cooling, prepare your luscious yogurt frosting. In a medium bowl, combine the nonfat plain Greek yogurt, pure maple syrup, pumpkin pie spice, and sugar-free cheesecake (or vanilla) jello powder. Whisk all ingredients together until the mixture is completely smooth and creamy. Taste and adjust the sweetness by adding more maple syrup or the jello mix if desired. Once mixed, place the frosting in the refrigerator to firm up and chill while the cake finishes baking and cools completely. This chilling step is crucial for achieving the perfect spreadable consistency.

5. Assemble and Serve: After removing the cake from the oven, let it cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. This full cooling process is vital; attempting to frost a warm cake will result in a melted, runny mess. Once the cake is entirely cool, use a long, serrated knife to carefully slice it horizontally into two even layers. Spread half of the chilled yogurt frosting evenly over the bottom layer. Gently place the top cake layer over the frosting, then spread the remaining frosting over the top. Finally, slice the cake into 12 even pieces and savor every delicious, low-point bite!

Creative Variations and Smart Substitutions

This recipe is wonderfully adaptable, allowing you to tailor it to your dietary needs or flavor preferences. Feel free to get creative with these ideas:

• Reduce the Points Even Further: For an even lighter version, you can substitute the granulated sugar in the cake batter with a 1:1 zero-calorie sweetener, such as erythritol or stevia blend. For the frosting, replace maple syrup with a powdered zero-calorie sweetener to maintain a smooth consistency without adding points. Always check the conversion rates for your chosen sweetener, as they can vary.
• Alternate Frosting Types: While the yogurt frosting is a delicious and healthy choice, you can certainly experiment with other frostings if you have extra Weight Watchers points to spare or if you prefer a classic taste. A lightened-up cream cheese frosting made with reduced-fat cream cheese and a modest amount of sweetener could be a delightful alternative. Alternatively, a simple dusting of powdered sugar mixed with a touch of cinnamon can provide a minimalist, yet elegant finish.
• Sweet Potato Cake with Maple Pecan Glaze: Instead of a full frosting, consider drizzling a homemade maple pecan glaze over the cooled cake for an extra layer of flavor and crunch. To make a lighter version, combine a small amount of maple syrup with a splash of milk (dairy or non-dairy), a tiny bit of melted butter, and finely chopped toasted pecans. You would need to adjust the recipe in your Weight Watchers app to accurately determine the new point value, as the pecans will add points.
• Spice It Up: Don’t be afraid to customize the spice blend. If you’re out of nutmeg or ginger, or simply want to try something new, pumpkin pie spice is an excellent ready-made substitute that includes all the warm spices. Cloves or allspice can also be used, but remember that these spices have bolder flavors, so use them sparingly (perhaps half the amount of nutmeg or ginger) to avoid overpowering the delicate sweet potato flavor of the cake.

Expert Tips and Tricks for a Perfect Sweet Potato Cake

Achieve bakery-quality results with these helpful hints and common pitfalls to avoid:

• Sweet Potato Preparation: For a completely smooth cake texture, puree your cooked sweet potatoes in a food processor until silky. If you prefer a bit of rustic texture and fiber, a quick mash with a fork or potato masher will leave some delightful sweet potato strands, as shown in my photos. To cook sweet potatoes, you can bake them until very soft, boil them, or steam them, then allow them to cool slightly before mashing.
• Proper Storage: Due to the yogurt-based frosting, this cake must be refrigerated. Store it in an airtight container or wrapped lightly in plastic wrap to prevent it from drying out. It will stay fresh and delicious for up to 4 days. Freezing individual slices (without frosting or with a very stable frosting) can extend its shelf life for up to 2-3 months.
• Avoid Overmixing: This is a golden rule in baking, especially for cakes. Once you add the flour, mix the batter only until the ingredients are just combined and no dry streaks of flour are visible. Overmixing develops the gluten in the flour, which can lead to a tough, dense, or gummy cake texture.
• Thicken Your Frosting: If you desire an even thicker, more stable frosting that can hold up longer at room temperature (perfect for gatherings), you can add an additional half tablespoon to a full tablespoon of the sugar-free jello powder. This helps the Greek yogurt frosting maintain its structure and prevents it from softening too quickly.
• Patience with Cooling: It’s crucial to allow the cake to cool entirely before attempting to frost it. Applying cold frosting to a warm cake will cause the frosting to melt and slide right off, creating a messy situation. If you’re short on time, you can carefully place the cake in the refrigerator for about 30-60 minutes to speed up the cooling process, ensuring it’s completely chilled before frosting.
• Ingredient Temperature: Ensure your eggs are at room temperature. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and a lighter cake texture.
• Fresh Spices: For the best flavor, use fresh, high-quality spices. Ground spices tend to lose their potency over time, so check their expiration dates or give them a sniff to ensure they are still fragrant.

The Nutritional Powerhouse of Sweet Potatoes

Sweet potatoes are much more than just a delicious ingredient; they are packed with health benefits. They are an excellent source of beta-carotene, which the body converts to vitamin A, essential for vision, immune function, and skin health. They are also rich in vitamin C, an antioxidant, and several B vitamins. Furthermore, sweet potatoes provide a good amount of dietary fiber, promoting digestive health and helping to regulate blood sugar levels. Their natural sweetness means you often need less added sugar in recipes, making them an ideal choice for health-conscious baking.

Mastering the Lightened-Up Yogurt Frosting

The yogurt frosting in this recipe is a testament to how healthy can also be incredibly delicious. Nonfat Greek yogurt is a protein-packed ingredient that provides a pleasant tang and creamy texture, mimicking traditional frosting without the fat. The sugar-free jello powder acts as a brilliant stabilizer, transforming the yogurt into a spreadable, firm frosting that holds its shape. This combination creates a lighter, fresher taste that perfectly balances the rich spice of the sweet potato cake, making each bite feel bright and satisfying.

Serving Suggestions for Your Sweet Potato Cake

This sweet potato cake is fantastic on its own, but a few simple additions can elevate the experience. Serve it with a hot cup of coffee or a warm mug of spiced tea for a cozy treat. For a delightful finish, garnish each slice with a tiny sprinkle of extra pumpkin pie spice or a very light dusting of powdered sugar (account for points if using). A dollop of light whipped cream or a small scoop of low-fat vanilla ice cream would also complement its warm flavors beautifully.

Frequently Asked Questions (FAQs)

• Can I use canned sweet potato puree? Yes, you can! Just ensure it’s plain canned sweet potato puree without any added sugars or spices. Measure out the same amount as cooked and mashed sweet potatoes.
• How long does this cake last? Stored properly in an airtight container in the refrigerator, this cake will stay fresh for up to 4 days, thanks to its yogurt frosting.
• Can I make this recipe gluten-free? While not tested, you could likely substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum for best results.
• Is this cake freezer-friendly? The unfrosted cake can be wrapped tightly and frozen for up to 2-3 months. Thaw in the refrigerator overnight before frosting. The frosted cake can also be frozen, but the yogurt frosting’s texture might change slightly upon thawing.
• How do I mash sweet potatoes for this recipe? You can boil, steam, or bake whole sweet potatoes until they are very tender. Once cooled slightly, peel them and mash thoroughly with a fork, potato masher, or blend in a food processor for a smoother consistency.

Related Weight Watchers Desserts

If you loved this low-point sweet treat, you might also enjoy these other healthy baking recipes:

Skinny Pumpkin Cake

Weight Watchers Carrot Cake

Honey Spice Loaf

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Weight Watchers Sweet Potato Cake

Servings:
12 people

Prep:
15 mins

Cook:
30 mins

Resting Time:
30 mins

Total:
1 hr 15 mins

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Layered sweet potato cake with homemade frosting.

Ingredients

Cake Batter

• 1 ⅓ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¾ tsp dried ginger
• ½ cup + 2 tbsp granulated sugar
• 2 eggs
• ⅓ cup unsweetened applesauce
• 1 cup plain, cooked and mashed sweet potatoes
• 1 tsp vanilla extract

Yogurt Frosting

• 3 tbsp Pure maple syrup, plus more to taste
• 1 ½ cups Nonfat plain Greek yogurt
• Pumpkin pie spice, to taste
• 1 tbsp Sugar-free cheesecake jello powder, or vanilla

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Instructions

1. Preheat oven to 350°F. In a large bowl, mix the mashed sweet potatoes and all of the wet ingredients. Whisk until smooth. Add in all of the dry ingredients except for the flour, and start to combine.
2. Gently fold in the flour to make the cake batter. Once there are no flour clumps left, transfer the batter to a greased or parchment-lined 8×8-inch square baking pan or a 9-inch round pan.
3. Bake the cake for 30 minutes or until it is golden brown and springy to the touch. You can also check its center by inserting a knife and ensuring that it comes out clean.
4. Meanwhile, make the frosting by mixing all of the ingredients together until smooth. Add more maple syrup or jello mix to your liking. Pop it in the refrigerator so it can firm up while the cake finishes baking and cooling.
5. Remove the cake from the pan after about 10 minutes out of the oven. When it is fully cool, slice it in half horizontally. On the bottom layer, spread half of the frosting. Place the top piece of cake over the frosting layer, then spread the rest of the frosting over the top. Slice the cake into 12 even slices and enjoy!

Notes

5 WW points per serving

Nutrition

Serving: 95g
Calories: 149kcal
Carbohydrates: 30g
Protein: 5.1g
Fat: 1g
Cholesterol: 28mg
Sodium: 96mg
Potassium: 131mg
Fiber: 1.3g
Sugar: 16g
Calcium: 51mg
Iron: 0.6mg

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

Additional Info

Course: Baking, Dessert

Cuisine: Baking