Sweet Potato Honey Bun Cake with Pecans
A moist spiced sheet cake made with roasted sweet potatoes, pecans, and a honey glaze.
Equipment
- 9 by 13 inch baking pan
- Large mixing bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 1 cup mashed baked sweet potatoes about 2 medium potatoes, baked, peeled, and cooled
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs at room temperature
- 300 g all purpose flour about two and a half cups, spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 2 tsp vanilla extract for the batter
- 1 cup powdered sugar for the glaze
- 3 tbsp honey for the glaze
- 2 tbsp unsalted butter melted, for the glaze
- 2 tbsp milk for the glaze, adjust for thickness
- ½ tsp vanilla extract for the glaze
- 1 cup chopped pecans for the batter
- ¼ cup chopped pecans for the topping
Instructions
Cooking
- Prep. Roast the sweet potatoes at 350 degrees F for about 45 minutes, then cool, peel, and mash them.
- Mix. Beat the mashed sweet potatoes with both sugars, oil, eggs, and vanilla. Whisk the flour, leaveners, spices, and salt, then stir the two mixtures together and fold in 1 cup pecans.
- Bake. Pour the batter into a greased 9 by 13 inch pan and bake 45 to 50 minutes until a toothpick comes out clean.
- Glaze. Whisk the powdered sugar, honey, butter, milk, and vanilla until smooth and pour it over the warm cake.
- Set. Sprinkle on the remaining pecans and let the cake set 10 to 15 minutes before slicing.
Notes
Substitutions: Use walnuts for the pecans or plain canned sweet potato puree, not pie filling.
Tips: Cool the mashed sweet potatoes before mixing and pour the glaze over the warm cake.
Storage: Keep covered at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months. Honey is not safe for children under 1 year.