Directions to follow
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Make the Cake: In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, and vegetable oil. Mix until well-combined. Add eggs one at a time, ensuring they are well mixed into the batter.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this to the sweet potato mixture, mixing until just combined. Fold in the vanilla extract and chopped pecans.
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Make the Icing: In a medium bowl, combine the remaining mashed sweet potatoes, powdered sugar, softened butter, and vanilla extract. Beat with an electric mixer until the mixture is smooth and creamy. Add milk as necessary to reach a spreadable consistency.
Ice the Cake: After allowing the cake to cool for about 10 minutes, spread the icing evenly on top. Let the cake cool completely in the pan before slicing and serving. Enjoy this cake as it melts in your mouth!
Best ways to enjoy it
This cake is delicious on its own, but you can create a full dessert experience by pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. For an autumn twist, serve slices with a warm spiced cider. You could even make it a centerpiece at your brunch table, dressed up with seasonal fruits like sliced apples or pears on the side.
Keeping leftovers fresh
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. If you’re looking to extend its life, you can also freeze portions of the cake. Just ensure it’s completely cool before wrapping and freezing. When you’re ready to enjoy it again, thaw in the refrigerator overnight and serve at room temperature.
Pro chef tips
- Use fresh, high-quality sweet potatoes for the best flavor. If you have the time, roasting them enhances their natural sweetness.
- Don’t over-mix the batter once the dry ingredients are added; doing so can create a dense cake.
- For a flavor boost, try adding a pinch of cayenne pepper or cardamom to the cake for an unexpected kick.
Creative twists
Feel free to get creative! You can swirl in caramel sauce into the batter for a decadent touch or replace half the all-purpose flour with whole wheat flour for a healthier option. Adding shredded coconut or chocolate chips could also take this cake in a whole new direction.
Common questions
How long does it take to make this cake?
From start to finish, you can expect about an hour of preparation and baking time.
Can I substitute the sweet potatoes in this recipe?
Yes, pumpkin or butternut squash purée can be used instead of sweet potatoes if you’re in a pinch.
How should I serve this dessert for the best appeal?
Cut the cake into squares and serve on a platter with fresh mint leaves for a pop of color. Don’t forget to include options like ice cream on the side!
This Sweet Potato HoneyBunn Cake with Pecans & Grated Sweet Potato Icing really is a stellar dessert. The unique flavor profile makes it a standout in any dessert spread. So why not give it a try? You won’t regret it!
