Name: Melt-in-Your-Mouth Sweet Potato Tres Leches
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Cuisine: Latin American
Ingredients: 1 cup sweet potatoes, cooked and mashed; 3 large eggs; 1 cup granulated sugar; 1 cup all-purpose flour; 1 tsp baking powder; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1 cup whole milk; 1 can (12 oz) evaporated milk; 1 can (14 oz) sweetened condensed milk; 1 cup heavy cream (for topping); 2 tbsp powdered sugar (optional, for topping); 1/4 tsp ground cinnamon (for garnish)

Sweet Potato Tres Leches is a rich and indulgent twist on the classic Latin American dessert. It combines the earthy sweetness of mashed sweet potatoes with the moist, milky decadence of tres leches cake. Topped with whipped cream and a dusting of cinnamon, every bite feels like a cozy hug in dessert form. Melt-in-Your-Mouth Sweet Potato Tres Leches

Why You’ll Love This Recipe

I love how this recipe elevates traditional tres leches with the warm, comforting flavor of sweet potatoes. It’s perfect for fall gatherings, holiday dinners, or when I want to surprise guests with something familiar yet unique. The texture is incredibly soft, thanks to the triple milk soak, and the natural sweetness of the sweet potato makes it irresistible.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, cooked and mashed
Eggs
Granulated sugar
All-purpose flour
Baking powder
Vanilla extract
Ground cinnamon
Whole milk
Evaporated milk
Sweetened condensed milk
Heavy cream (for topping)
Powdered sugar (optional, for topping)
Ground cinnamon (for garnish)

directions

I start by preheating the oven to 350°F (175°C) and greasing a baking dish.
In a large bowl, I mix mashed sweet potatoes, eggs, sugar, and vanilla until smooth.
I sift in the flour and baking powder, stirring until fully incorporated.
I pour the batter into the baking dish and bake for about 30–35 minutes, or until a toothpick comes out clean.
Once the cake cools slightly, I poke holes all over the top with a fork.
I combine whole milk, evaporated milk, and sweetened condensed milk in a bowl and slowly pour the mixture over the cake, letting it soak in.
After refrigerating for at least 2 hours (overnight is best), I top it with freshly whipped cream and a sprinkle of cinnamon.
I serve chilled, letting all that milky goodness melt in every bite.

Servings and timing

This recipe serves 8 to 10 people. Preparation takes about 20 minutes, baking takes 35 minutes, and I recommend at least 2 hours of chilling time before serving.

Variations

When I want a little crunch, I add chopped pecans or walnuts on top before serving. For a lighter version, I use low-fat milk and reduce the sweetened condensed milk slightly. I’ve also tried adding a pinch of nutmeg for a warmer, spicier flavor profile that pairs beautifully with sweet potato.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. It actually tastes better the next day once the flavors meld. I don’t recommend reheating since this dessert is best served cold, but if I really want it warm, I microwave a slice for 10–15 seconds, just enough to soften it without ruining the texture.

FAQs

What kind of sweet potatoes should I use?

I use orange-fleshed sweet potatoes for their vibrant color and natural sweetness. They’re perfect for this dessert.

Can I make this ahead of time?

Yes, I always make this a day ahead. It gives the cake more time to absorb the milk mixture, making it even more moist and flavorful.

Do I have to use all three milks?

For the classic tres leches experience, I use all three milks. However, I’ve tried skipping the evaporated milk and substituting with regular milk and it still turned out delicious.

Can I freeze Sweet Potato Tres Leches?

I don’t recommend freezing it. The texture changes and it can become soggy once thawed. It’s best enjoyed fresh or refrigerated.

What’s the best topping for this dessert?

I love using freshly whipped cream and a dusting of cinnamon. Sometimes I’ll sprinkle a little powdered sugar or even toasted coconut for extra flair.

Conclusion

This Sweet Potato Tres Leches is my go-to dessert when I want something luxurious, comforting, and unique. It brings together the best of two worlds—traditional tres leches and the earthy sweetness of sweet potato—in one luscious bite. Whether it’s for a holiday feast or a cozy dinner at home, it never fails to impress.