Decadent Sweet Potato Pecan Cake with Creamy Sweet Potato Icing

Indulge in the delightful fusion of flavors with this Sweet Potato Pecan Cake topped with a luscious Sweet Potato Icing. The earthiness of sweet potatoes pairs perfectly with the crunch of pecans, while warm spices add depth to every bite. Whether for a special occasion or a cozy treat, this cake is bound to impress.

Ingredients:

For the Cake:

• 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

For the Icing:

• 1/2 cup mashed sweet potatoes (cooked and cooled)
• 2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 cup milk (adjust for consistency)

Directions:

Prepare the Cake:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan to ensure your cake doesn’t stick.

2. Mix Wet Ingredients:
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, and vegetable oil. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for added flavor.

3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. These spices will give your cake its warm, comforting flavor.

4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chopped pecans for a delightful crunch.

5. Bake:
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Icing:

6. Mix Icing Ingredients:
In a medium bowl, beat together the mashed sweet potatoes, powdered sugar, softened butter, and vanilla extract until smooth. Gradually add milk, one tablespoon at a time, until the icing reaches a smooth and spreadable consistency.

7. Frost the Cake:
Once the cake has cooled, spread the sweet potato icing evenly over the top. Allow the icing to set before serving.

Enjoy!

This cake is best enjoyed slightly chilled or at room temperature. Its rich, moist texture and creamy icing make every bite irresistible. Perfect for gatherings, holidays, or simply as a treat for yourself!

Prep Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: 50-55 minutes
Calories: 450 per serving
Servings: 12