Sweet Potato Honeybun Cake with Pecans Recipe
Hello, lovely bakers! Today, I’m thrilled to share a recipe that combines the earthy sweetness of sweet potatoes with the crunchy delight of pecans, all wrapped up in a delicious cake. Let’s dive into the making of this irresistible Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing!
Ingredients
- For the Cake:
- For the Icing:
Instructions
- In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, and vegetable oil. Mix well.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the sweet potato mixture, mixing until just combined.
- Stir in vanilla extract and chopped pecans.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- In a medium bowl, combine mashed sweet potatoes, powdered sugar, softened butter, and vanilla extract.
- Beat with an electric mixer until smooth and creamy. Add milk as needed to achieve a spreadable consistency.
- Allow the cake to cool in the pan for 10 minutes, then spread the icing evenly over the warm cake.
- Let the cake cool completely in the pan before slicing and serving.
Notes
For the best results with this Sweet Potato Honeybun Cake, make sure your mashed sweet potatoes are thoroughly cooled before mixing them with other ingredients. This prevents the eggs from cooking prematurely and ensures a smooth batter.