Pecan Praline Sweet Potato Cake is a delightful blend of natural sweetness and decadent toppings, making it an irresistible treat for any occasion. This cake combines the earthy flavors of sweet potatoes with the rich, buttery goodness of pecans and a dreamy praline frosting. It’s the perfect dessert to bring to family gatherings, holiday celebrations, or even just a cozy dinner at home. Once you taste this cake, you’ll understand why I always keep the recipe close at hand!
What Makes This Recipe Special
You’ll fall in love with this Pecan Praline Sweet Potato Cake for so many reasons. It’s not just a cake; it’s a warm hug in dessert form. Sweet potatoes add moisture and a subtle sweetness that pairs beautifully with the rich, crunchy pecans. Plus, the layered textures—from the fluffy cake to the creamy frosting—create an experience that’s both comforting and indulgent. This dish is perfect for a cozy family brunch or a festive holiday dessert.
"This cake is a total game-changer! Moist, flavorful, and the praline frosting is simply divine. My family couldn’t get enough!" – Happy Baker
Preparing Pecan Praline Sweet Potato Cake
Making this cake is a straightforward, enjoyable process you can complete in a few simple steps. You’ll start by preparing the batter with sweet potatoes and a mix of dry ingredients, then layer everything together to bake in the oven. As it cools, you’ll whip up a rich pecan praline frosting that will elevate your dessert to new heights.
What You’ll Need
Here’s the list of ingredients that will make your Pecan Praline Sweet Potato Cake a reality:
- 2 cups cooked sweet potatoes, mashed
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2/3 cup buttermilk
- 1/2 cup vegetable or canola oil
- 2 eggs
- 3/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1/2-3/4 cup pecans, chopped
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
Some quick notes: You can easily swap buttermilk with regular milk mixed with a bit of lemon juice, and if you’re nut-sensitive, feel free to leave out the pecans or use another type of nut alternative.
