Dessert

Sweet Potato Cake with Pecan Praline Icing Recipe

ByLily Monroe December 2, 2025December 2, 2025

Introduction

This Sweet Potato Cake with Pecan Praline Icing is a moist and flavorful dessert that combines the natural sweetness of sweet potatoes with warm spices and a rich, nutty topping. Perfect for gatherings or a special treat, this cake balances comfort and elegance beautifully.

A close-up of a single slice of crumb cake on a white plate with a delicate edge pattern. The cake has two main layers: a dense, moist-looking light brown base with small air pockets, and a thick crumbly topping layer made of a lighter crumb mix with visible small chunks and a slightly crunchy texture. A silver fork rests on the plate in front of the cake slice. The background shows a blurred yellow flower and a dark bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sweet potatoes, cooked and mashed (about 2 medium sweet potatoes)
2 cups plain flour
1 ¾ tsp. baking powder
⅓ cup brown sugar
⅔ cup sugar
½ tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
2 eggs, slightly beaten
¾ cup canola oil
⅔ cup buttermilk
For the Pecan Praline Icing:
3 Tbsp. butter
¼ cup heavy cream
½ cup brown sugar
1 cup confectioners sugar
1 teaspoon vanilla
½–¾ cup chopped pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C). Mix all the dry ingredients for the cake, including flour, baking powder, brown sugar, sugar, salt, vanilla, and cinnamon, in a large bowl.
Step 2: In a separate bowl, combine the wet ingredients: mashed sweet potatoes, eggs, canola oil, and buttermilk. Stir well to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix thoroughly until you have a smooth batter.
Step 4: Pour the batter into a greased 10-inch iron skillet or a 9×13 inch baking pan.
Step 5: Bake for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 6: While the cake is baking, prepare the praline icing. Melt the butter over medium heat in a small saucepan.
Step 7: Stir in the heavy cream and brown sugar, continuing to stir constantly until the mixture comes to a boil.
Step 8: Remove from heat and whisk in the confectioners sugar and vanilla until smooth, then fold in the chopped pecans.
Step 9: Allow the icing to cool for 2 to 3 minutes, then pour it over the cooled cake before serving.

Tips & Variations

Use freshly grated cinnamon for a more vibrant flavor.
For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use coconut cream instead of heavy cream.
Try adding a handful of raisins or dried cranberries to the batter for extra texture and sweetness.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, let it come to room temperature or warm gently in the microwave for about 15 seconds. The praline icing may firm up when chilled but will soften nicely when warmed.

How to Serve

A slice of crumb cake is shown on a white plate with a thin gray rim, placed on a rustic wooden surface. The cake has two layers: the bottom layer is a dense, golden-brown cake with a crumbly texture, and the top layer is a thick, light tan crumb topping with visible oats and a slightly crumbly texture. Crumbs are scattered around the slice on the plate, and a silver fork rests next to the cake on the right side. A black bowl with more crumb cake is blurred in the background along with a yellow flower, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes work well. Just be sure to drain them thoroughly and mash until smooth before using.

Can this cake be made ahead of time?

Absolutely. The cake can be baked a day ahead and stored covered at room temperature. Add the praline icing just before serving for the best texture and flavor.