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!
Introduction
Welcome to a culinary adventure that blends tradition and innovation in a single, delectable cake. This Sweet Potato Honeybun Cake is not just another dessert; it’s a tribute to the rich, comforting flavors of sweet potatoes, perfectly complemented by the crunch of pecans and a luscious grated sweet potato icing. Inspired by the classic Southern love for sweet potatoes, this cake brings warmth and nostalgia with every bite. Whether you’re making it for a family gathering or a special occasion, it’s bound to be a crowd-pleaser.
Ingredients
To prepare this comforting recipe, you’ll need:
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 (as needed for consistency)
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How to Make Sweet Potato Honeybun Cake
Follow these steps to create your own delicious Sweet Potato Honeybun Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Make the Cake:
- 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.
Make the Icing:
- 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.
Ice the Cake:
- 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.
Helpful Tips
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.
Cooking Tips
- To enhance the flavor of your cake, toast the pecans lightly before adding them to the batter.
- If you don’t have a food processor, mashing the sweet potatoes by hand works just as well; just ensure they are very smooth to avoid lumps in the batter.
Serving Suggestions
This cake pairs wonderfully with a cup of hot tea or coffee. For a festive presentation, garnish with a sprinkle of powdered sugar and a few whole pecans on top. It’s perfect for dessert tables at parties or as a special treat for afternoon tea.
Nutritional Information
Here’s a quick look at the nutritional benefits of this cake. Sweet potatoes are rich in vitamins and fiber, while pecans add healthy fats and a delightful crunch.
Nutritional Information (per serving)
- Calories: 350
- Carbohydrates: 45g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 3g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Potassium: 250mg
- Fiber: 2g
- Sugar: 25g
- Vitamin A: 1000IU
- Vitamin C: 2mg
- Calcium: 40mg
- Iron: 1mg
Sweet potatoes provide a good dose of Vitamin A, beneficial for eye health, while pecans offer antioxidants and healthy fats that support heart health.
Storage and Leftovers
Refrigerate: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Reheat: Enjoy your leftover cake cold or bring it to room temperature before serving. For a warm treat, heat a slice in the microwave for 15-20 seconds.
Frequently Asked Questions (FAQs)
Can I use canned sweet potatoes? Yes, but make sure to drain and mash them well to achieve the right consistency.
Can I make this cake gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. The texture might slightly differ, but it will still be delicious.
What if I don’t have pecans? Walnuts are a great alternative, providing a similar crunch and flavor.
Related Recipes
Conclusion
Thank you for joining me in making this delightful Sweet Potato Honeybun Cake. I hope you enjoy it as much as I do! I’d love to hear how your cake turns out, so please leave a comment and share your experiences. Happy baking!
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Sweet Potato Honeybun Cake with Pecans Recipe
Description
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:
- 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 (as needed for consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Make the Cake:
- 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.
Make the Icing:
- 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.
Ice the Cake:
- 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.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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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.
