Description
This moist and flavorful cake combines sweet potatoes, honey, and pecans for a delightful treat.
Ingredients
Scale
- 2 cups mashed sweet potatoes
- 1 cup honey
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped pecans
- For the glaze: 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix the mashed sweet potatoes, honey, butter, and eggs until well combined.
- In another bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools, prepare the glaze by mixing powdered sugar, milk, and vanilla extract.
- Drizzle the glaze over the cooled cake and let it set before serving.
Notes
Store leftovers in an airtight container for up to 3 days. For a nut-free version, omit the pecans.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 17g
- Carbohydrates: 45g
- Protein: 5g