Sweet Potato Cake with Pecan Praline Icing Recipe
This Sweet Potato Cake with Pecan Praline Icing is a moist and flavorful dessert featuring mashed sweet potatoes baked into a spiced cake and topped with a rich, buttery pecan praline icing. The combination of cinnamon, vanilla, and crunchy pecans delivers a delightful Southern-inspired treat perfect for holidays or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Ingredients
Scale
For the Sweet Potato Cake
- 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 extract
- 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 extract
- ½ to ¾ cup chopped pecans
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the plain flour, baking powder, brown sugar, sugar, salt, cinnamon, and vanilla extract. Mix these dry ingredients thoroughly to ensure they are well blended.
- Prepare Wet Ingredients: In a separate bowl, lightly beat the eggs, then add the mashed sweet potatoes, canola oil, and buttermilk. Mix these wet ingredients until well combined.
- Combine Wet and Dry Mixtures: Gradually stir the wet ingredient mixture into the dry ingredients. Mix thoroughly until you have a smooth, consistent batter without lumps.
- Bake the Cake: Pour the batter into a greased 10-inch iron skillet or a 9×13-inch baking pan. Bake in a preheated oven at 350°F (175°C) for 30 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before icing.
- Make the Pecan Praline Icing: Melt the butter in a saucepan over medium heat. Stir in the heavy cream and brown sugar, and continue stirring constantly while bringing the mixture to a boil. Remove the pan from the heat, then whisk in the confectioners sugar and vanilla extract until the icing is smooth. Finally, fold in the chopped pecans.
- Ice the Cake: Let the icing cool for 2 to 3 minutes until it thickens slightly but is still pourable. Pour the pecan praline icing evenly over the cooled cake, spreading gently if needed. Allow the icing to set before serving.
Notes
- Make sure to cook and mash the sweet potatoes thoroughly to avoid lumps in the batter.
- Use room temperature eggs and buttermilk for best mixing results.
- An iron skillet adds a nice rustic touch and helps with even baking but a regular baking pan works just as well.
- If you prefer a less sweet icing, reduce the confectioners sugar slightly.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- The cake can also be made a day ahead; just add the icing before serving.
Keywords: Sweet Potato Cake, Pecan Praline Icing, Southern Dessert, Moist Cake, Holiday Dessert
