Sweet Potato Snack Cake with a Biscoff Cookie Crust

Recipe – one 9×9 cake

Cooking and baking those are my jobs. And those jobs I am happy to have, especially when I make things like this Sweet Potato Snack Cake with a Biscoff Cookie Crust. Oh and for good measure I did throw some cream cheese glaze on top. I mean it’s got sweet potato (vegetable), cream cheese (dairy), and cookies (carbs), it’s a balanced kinda snack cake.


22 Biscoff cookies (there are more than 30 in a pack)
1/4 c butter – melted
2 tbs granulated sugar


1 1/2 c mashed sweet potato – room temp
1/3 c lightly packed light brown sugar
1 tsp vanilla
1 egg – room temp
1 c all purpose flour
1 tsp baking powder
1 tbs cinnamon
1/4 tsp salt
3 tbs melted butter – room temp

Cream Cheese Glaze

1/4 c cream cheese – room temp
1/2 c confectioners sugar
1 tbs cream or milk


Preheat oven to 375 F. Line a 9×9 square pan with parchment paper.

Crush your cookies in to fine crumbs using a food processor or put them in a plastic bag and crush them with a rolling pin.

Add melted butter and sugar. Mix well until all the crumbs are wet. Pour into prepared pan and press down with your hands, making sure the crust is even and goes right to the sides and into the corners.

Bake for 7 minutes. Remove and let cool while you make your cake.


Turn oven to 350 F.

In a large bowl add sugar, egg and vanilla. Mix until no lumps remain. Add your sweet potato and mix well. Add in your flour, baking soda, cinnamon and salt all and once and mix just until no streaks of flour remain. It’s gonna be thick. Add in your melted butter and stir until the butter is incorporated into the batter. Pour on top of your Biscoff crust and spread out taking care not to pull up your crust as you move the cake mixture around.

Bake for 20 minutes.

Remove and slice into squares. You can totally just eat it this way. Or you can go one step further and add the cream cheese glaze.

Cream Cheese Glaze

With an electric mixer beat cream cheese until smooth. Sift in confectioners sugar and add vanilla. Beat again until well mixed. Add your cream or milk to thin. If you want it a bit thinner just add a little more milk.

Pour over top of your cake and proceed to lick the bowl.

*you can make the cake without the crust.



When I first took it out of the oven I was a little worried. It looks like it was going to be sort of dry and it wasn’t really pretty. So I sliced off a bit of the edge and my knees went a little weak. It was chewy and dense without being heavy or gummy. Moist, oh so moist and the biscoff crust adds crunch and all that spicy goodness. More of a bread pudding texture than a cake texture. I’m not gonna lie I have eaten more of this than I would have thought given how not pretty it is. I just can’t seem to get enough. Every time I open the container the smell that comes out is what I imagine heaven to smell like. It’s crazy good.