Sweet Potato HoneyBunn Cake with Pecans & Grated Sweet Potato Icing is a delightful dessert that combines the earthy sweetness of sweet potatoes, the crunch of pecans, and a creamy icing that adds to its charm. This cake has earned a special place in my heart because it’s perfect for any occasion—from casual family gatherings to festive holiday celebrations. The moment you take a bite, you’ll understand why it’s a beloved recipe among friends and family.
Why you’ll love this dish
This Sweet Potato HoneyBunn Cake isn’t just a treat for the taste buds; it’s a versatile dessert that fits perfectly into various situations. Whether you’re looking for a cozy cake to share at a family brunch or something sweet to serve at a potluck, this recipe checks all the boxes. It’s easy to prepare and budget-friendly, making it ideal for anyone, including novice bakers. Plus, the health benefits of using sweet potatoes make this cake a guilt-free indulgence.
"This cake blew me away! The moist texture and the sweet icing made it an instant favorite in my house!" – A satisfied baker
Step-by-step overview
Making this cake is a straightforward process that anyone can master. The preparation is divided into two main parts: baking the cake and whipping up the delicious icing. You’ll mix the sweet potato base with dry ingredients, bake it until just right, and finally, top it off with a creamy icing. It may sound complex, but I promise it’s easier than you think.
What you’ll need
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup mashed sweet potatoes (cooked and cooled)
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup milk (as needed for consistency)
For variations, you could substitute walnuts for pecans or even use almond flour for a gluten-free version. The options are endless!
