Description
A delightful dessert featuring the natural sweetness of sweet potatoes complemented by toasted pecans and creamy icing.
Ingredients
Scale
- 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 powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup milk (as needed for consistency)
- Extra pecans for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the granulated sugar, vegetable oil, and eggs. Beat for 2-3 minutes until fluffy.
- Fold in the cooled mashed sweet potatoes until fully incorporated.
- Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until just combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Prepare the icing by mixing powdered sugar, softened butter, vanilla extract, and enough milk for a drizzling consistency.
- Once cooled, drizzle icing over the cake and garnish with extra pecans if desired.
Notes
Allow the cake to cool fully before icing. Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: sweet potato cake, honeybun cake, desserts with pecans, autumn treats, holiday baking