Description
A delightful dessert that marries comfort with creativity, perfect for those busy weekdays or a cozy weekend gathering.
Ingredients
Scale
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped pecans (optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Mix together the mashed sweet potatoes, granulated sugar, vegetable oil, eggs, and vanilla extract in a large bowl.
- Combine the flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Add the dry ingredients to the sweet potato mixture, stirring just until combined.
- Create the swirl by combining brown sugar, ground cinnamon, and chopped pecans in a separate bowl.
- Layer half of the batter into the prepared baking dish, sprinkle half of the brown sugar mixture, pour the remaining batter, and finish with the remaining brown sugar mixture.
- Bake for about 40-45 minutes, or until a toothpick comes out clean.
- Glaze the cake with a mixture of powdered sugar, milk, and vanilla extract while it cools for at least 15 minutes.
- Serve and enjoy the deliciousness!
Notes
Use fresh roasted or boiled sweet potatoes if canned are unavailable. Feel free to substitute with pumpkin puree for a different flavor. Leave out the nuts for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Sweet Potato Honeybun Cake, dessert, baking, fall recipes, sweet treats