*Indulge in the comforting flavors of the South with this Sweet Potato Honeybun Cake. This delectable dessert marries the natural sweetness of sweet potatoes with the satisfying crunch of pecans. Topped with a unique grated sweet potato icing, this cake is a standout treat for family gatherings, holiday celebrations, or cozy afternoons.
As Optimal Recipes reports, to craft this delightful cake, preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan with grease and flour. Begin by mixing 1 cup of cooled, mashed sweet potatoes with 1 cup of granulated sugar and 1 cup of vegetable oil in a large bowl. Incorporate 4 large eggs, one at a time, ensuring a smooth blend.
In a separate bowl, combine 2 cups of all-purpose flour, 1 teaspoon each of baking powder and baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Gradually add the dry mixture to the wet ingredients, stirring until the mixture is just combined. Fold in 1 teaspoon of vanilla extract and 1 cup of chopped pecans, then spread the batter evenly in the pan. Bake for 30-35 minutes, or until a toothpick comes out clean.
For the icing, blend ½ cup of mashed sweet potatoes, 2 cups of powdered sugar, ¼ cup of softened unsalted butter, and 1 teaspoon of vanilla extract. Add up to ¼ cup of milk to achieve a spreadable consistency. Once the cake cools for 10 minutes, spread the icing over the warm surface and let it cool completely before serving.
For best results, ensure sweet potatoes are fully cooled to maintain a smooth batter. Lightly toasting pecans can enhance their flavor, and hand-mashing sweet potatoes works if a food processor isn’t available. Garnish with powdered sugar and whole pecans for a festive touch.
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Store leftovers in an airtight container in the refrigerator for up to 5 days, enjoying them cold, at room temperature, or briefly warmed in the microwave.
This cake offers nutritional benefits, with sweet potatoes providing Vitamin A for eye health and pecans contributing heart-healthy fats and antioxidants. For a gluten-free version, use a gluten-free flour blend or swap pecans for walnuts.
Read the full recipe and nutritional benefits of this cake HERE.
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