Sweet Potato Honey Bun Cake with Pecans
A warm, flavorful dessert that combines the hearty sweetness of sweet potatoes with honey and crunchy pecans, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes, baked and peeled) Ensure they're fully baked and soft for easy mashing.
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 3 tablespoons honey
- 2 tablespoons unsalted butter (melted)
- 2-3 tablespoons milk Adjust for desired glaze consistency.
- 0.5 teaspoon vanilla extract
- 1 cup chopped pecans (plus extra for topping) Can be substituted with walnuts or omitted.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Wash and pat dry the sweet potatoes, then poke them with a fork.
- Place them on a baking sheet and roast in the oven for about 45 minutes, or until they are fork-tender. Remove from the oven and let cool before peeling and mashing.
Mixing
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil. Mix well until smooth and fully blended.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to keep the cake light and fluffy.
- Gently fold in the chopped pecans.
Baking
- Pour the batter into a greased 9×13-inch baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool slightly on a wire rack.
Glaze Preparation
- Meanwhile, prepare the glaze. In a small bowl, whisk together powdered sugar, honey, melted butter, milk, and vanilla extract until smooth.
- Adjust the milk for desired glaze consistency if needed.
Serving
- Pour the glaze evenly over the warm cake, letting it sink into the top.
- Sprinkle with extra chopped pecans for crunch and garnish.
- Let the cake set for 10-15 minutes before slicing into squares and serving.
Notes
Serve warm or at room temperature. Pair with vanilla ice cream or whipped cream for added indulgence. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.