Description
A delicious twist on a classic favorite, blending sweet potatoes and pecans for a moist, flavorful cake.
Ingredients
Scale
- 1 cup mashed sweet potatoes (from about 2 medium sweet potatoes, roasted and mashed)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup chopped toasted pecans
Instructions
- Preheat the oven to 400°F.
- Prepare the sweet potatoes: Scrub, prick, roast, cool, peel, and mash.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in mashed sweet potatoes and vanilla until smooth.
- Combine dry ingredients in a separate bowl.
- Add dry ingredients alternately with milk to wet mixture, mixing gently.
- Fold in toasted pecans.
- Grease and flour a bundt pan.
- Pour batter into the pan and smooth the top.
- Bake at 325°F for 60–70 minutes, or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
Notes
Toast the pecans for enhanced flavor; check cake doneness around 60 minutes.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg