Melt-in-Your-Mouth Sweet Potato Rum Tres Leches – Rich, Moist, and Indulgent

This Melt-in-Your-Mouth Sweet Potato Rum Tres Leches is a decadent twist on the classic Latin dessert. Moist sweet potato cake is soaked in a luscious blend of three milks with a hint of rum for extra depth of flavor. Topped with lightly sweetened whipped cream, it’s the ultimate show-stopping dessert that’s creamy, flavorful, and unforgettable.

Why You’ll Love This Recipe

Unique Flavor – Sweet potatoes add natural sweetness and a velvety texture.
Luxuriously Moist – Soaked in a rich three-milk mixture for maximum indulgence.
Rum Infusion – A splash of rum enhances the flavor without overpowering.
Perfect for Celebrations – Elegant yet easy to make ahead for gatherings.

Ingredients

For the Cake:

• 1 ½ cups cooked and mashed sweet potatoes (about 2 medium)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

For the Tres Leches Mixture:

• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1 cup heavy cream
• 2 tbsp dark rum (optional but recommended)

For the Topping:

• 1 ½ cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• Ground cinnamon (for garnish)

Instructions

1. Make the Cake
   Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add mashed sweet potatoes and vanilla. Mix in dry ingredients alternately with milk until combined. Pour batter into prepared dish and bake for 30–35 minutes, or until a toothpick comes out clean.
2. Prepare the Milk Mixture
   In a bowl, whisk together evaporated milk, condensed milk, heavy cream, and rum.
3. Soak the Cake
   Once the cake has cooled slightly, poke holes all over with a fork. Slowly pour the milk mixture evenly over the cake. Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors soak in.
4. Make the Whipped Topping
   Beat heavy cream with powdered sugar and vanilla until soft peaks form. Spread over chilled cake.
5. Serve
   Dust with ground cinnamon before slicing and serving.

Nutritional Information

Calories: ~390
Protein: 6g
Fat: 20g
Carbohydrates: 48g
Sugar: 32g
Fiber: 2g

Tips for Success

• Use Fresh Sweet Potatoes – Roasting brings out the best flavor.
• Adjust Rum – For a lighter flavor, reduce to 1 tablespoon or skip for alcohol-free.
• Make Ahead – This cake tastes even better the next day as it absorbs more milk.

Why This Recipe Works

The sweet potato base gives the cake a moist, rich texture, while the three-milk mixture with rum creates a luxurious depth of flavor. The whipped cream topping balances it all with a light, airy finish. It’s a creative upgrade to a beloved classic.

This Sweet Potato Rum Tres Leches is moist, creamy, and indulgent — the perfect dessert for holidays, celebrations, or whenever you want to impress with a unique twist on a classic favorite.