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Sweet Potato Pecan Cake Recipe

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Sweet Potato Cake with Pecan Streusel Savory Nothings Sweet potato cake, Sweet potato
Sweet Potato Cake with Pecan Streusel Savory Nothings Sweet potato cake, Sweet potato from www.pinterest.com

Description

This sweet potato pecan cake is a delicious and unique dessert that combines the natural sweetness of sweet potatoes with the nutty flavor of pecans. The cake is moist and tender, with a crunchy pecan topping that adds a satisfying texture to each bite. This recipe is perfect for fall, as the warm flavors of cinnamon and nutmeg make it a comforting and cozy dessert.

Prep Time

Preparation for this cake takes about 20 minutes.

Cook Time

The cake should be baked for 30-35 minutes.

Ingredients

The following ingredients are necessary to make this cake:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed sweet potatoes
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Equipment

To make this cake, you will need:
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Mixing spoon
  • 9-inch cake pan

Method

1. Preheat the oven to 350 degrees F. 2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. 3. In a separate bowl, cream together the butter and sugar until light and fluffy. 4. Add the eggs one at a time, beating well after each addition. 5. Mix in the mashed sweet potatoes, milk, and vanilla extract. 6. Gradually stir in the dry ingredients until a smooth batter forms. 7. Fold in the chopped pecans. 8. Pour the batter into a greased 9-inch cake pan. 9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. 10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, it is recommended to use fresh sweet potatoes instead of canned. You can roast or boil the sweet potatoes until tender, then mash them with a fork or potato masher. Be sure to let the cake cool completely before slicing and serving.

Nutrition Info

This recipe yields 8 servings. Each serving contains approximately:
  • Calories: 423
  • Total Fat: 23g
  • Saturated Fat: 9g
  • Cholesterol: 75mg
  • Sodium: 259mg
  • Total Carbohydrate: 52g
  • Dietary Fiber: 3g
  • Sugars: 32g
  • Protein: 5g

Recipe Tips

To make this cake even more indulgent, you can add a cream cheese frosting on top. Simply beat together 8 ounces of cream cheese, 1/2 cup unsalted butter, 4 cups powdered sugar, and 1 teaspoon vanilla extract until creamy and smooth. Spread the frosting over the cooled cake and sprinkle with additional chopped pecans if desired. Serve and enjoy!

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