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Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing

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Indulge in this deliciously unique Sweet Potato Honeybun Cake, featuring a moist cake infused with sweet potato and topped with a creamy sweet potato icing. The added crunch of pecans makes it the perfect dessert for any occasion!

Ingredients

Scale

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 the Oven:
    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 the mashed sweet potatoes, granulated sugar, and vegetable oil. Mix well until smooth.
    Add the eggs one at a time, mixing thoroughly after each addition.
    In a separate bowl, whisk together the 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 the 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 the 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.
  • Serve:
    Slice the Sweet Potato Honeybun Cake into squares and enjoy!

Notes

  • You can store leftovers in an airtight container at room temperature for 2-3 days.
  • For an extra touch, sprinkle some additional chopped pecans on top of the icing for added crunch.

Nutrition

Find it online: https://deliceflash.com/sweet-potato-honeybun-cake-with-pecans-grated-sweet-potato-icing/