Sweet Potato Honeybun Cake with Pecans and Sweet Potato Icing is a delicious and comforting dessert that brings together the sweetness of mashed sweet potatoes, aromatic spices, and the nutty crunch of pecans. This moist cake is topped with a unique sweet potato icing, adding a creamy layer of flavor that complements the spiced cake perfectly. It’s a must-try for anyone who loves Southern-inspired desserts.
INGREDIENTS
- Sweet potatoes: 1 cup, mashed (cooked and cooled), for moisture and flavor in the cake
- Granulated sugar: 1 cup, for sweetness in the cake
- Vegetable oil: 1 cup, for moistness
- Large eggs: 4, for structure
- All-purpose flour: 2 cups, for the base
- Baking powder: 1 tsp, for leavening
- Baking soda: 1 tsp, for rising
- Ground cinnamon: 1 tsp, for warm spice
- Ground nutmeg: ½ tsp, for added warmth
- Salt: ½ tsp, to balance flavors
- Vanilla extract: 1 tsp, for flavor
- Chopped pecans: 1 cup, for crunch
- Sweet potatoes: ½ cup, mashed (cooked and cooled), for icing
- Powdered sugar: 2 cups, for sweetness in the icing
- Unsalted butter: ¼ cup, softened, for creaminess in the icing
- Vanilla extract: 1 tsp, for flavor in the icing
- Milk: ¼ cup (adjust for consistency), for desired icing texture
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- Step 2:
- In a large mixing bowl, blend the mashed sweet potatoes, granulated sugar, and vegetable oil until well combined.
- Step 3:
- Add the eggs one at a time, stirring thoroughly after each addition.
- Step 4:
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Step 5:
- Slowly fold the dry ingredients into the sweet potato mixture, mixing gently until just combined.
- Step 6:
- Add the vanilla extract and chopped pecans, stirring until evenly distributed. Pour the batter into the prepared baking dish.
- Step 7:
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Step 8:
- For the icing: In a medium bowl, combine mashed sweet potatoes, powdered sugar, softened butter, and vanilla extract.
- Step 9:
- Use an electric mixer to beat the icing ingredients until smooth and creamy, adding milk to reach the desired consistency.
- Step 10:
- Let the cake rest in the pan for 10 minutes, then spread the sweet potato icing over the top while the cake is still warm.
- Step 11:
- Allow the cake to cool completely before cutting into squares and serving.
Serving and Storage Tips
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For an extra touch, top each slice with chopped pecans or a drizzle of caramel sauce.
Helpful Notes
- The icing should be added while the cake is warm to allow it to soak in and enhance moisture.
- Adjust the milk in the icing to achieve the desired consistency.
Tips from Well-Known Chefs
- Add a splash of orange juice to the icing for a citrusy twist.
Why You’ll Love This Sweet Potato Cake
This Sweet Potato Honeybun Cake is packed with warm spices, tender sweet potatoes, and a creamy icing that adds a unique twist. It’s a comforting dessert that’s perfect for fall gatherings or any occasion.
How to Make Ahead and Store
The cake can be made a day in advance and stored in the refrigerator. Let it come to room temperature before serving for the best flavor and texture.
FAQs
Can I use canned sweet potatoes?
Yes, canned sweet potatoes can be used, but make sure they are drained and mashed before use.
Can I make the icing thicker?
Add more powdered sugar to achieve a thicker consistency.
Can I add spices to the icing?
Yes, adding a pinch of cinnamon or nutmeg can enhance the flavor of the icing.
Can I use walnuts instead of pecans?
Yes, chopped walnuts can be used as a substitute for pecans.