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    Home » Cakes, Cupcakes, & Frostings

    Published: Oct 10, 2017 · Modified: Mar 28, 2023 by Pam

    Sweet Potato Cake with Pecan Praline Icing

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    Sweet Potato Cake with Pecan Praline Icing is the perfect fall dessert. Cooking it in an iron skillet makes it even better.

    Sweet Potato Cake with Pecan Praline Icing.

    We love sweet potatoes around here. They are versatile, so nutritious and have a seriously unique taste. Sweet potatoes in side dishes are popular in the fall, and they are great, but we wanted to create a dessert that went beyond the typical sweet potato pie.

    We think you’ll love this Sweet Potato Cake with Pecan Praline Icing just as much as we do.

    Updated Fall 2018: The original Sweet Potato Cake was a dense, moist cake. While popular with our readers, quite a few asked for a way to lighten it up a little – in other words, make it not quite so dense.

    We did some tweaking and the recipe now makes a cake that is plenty moist, and still highlights the flavor of the sweet potatoes, but is a bit lighter. We’re confident that you’ll love it.

    Sweet Potato Cake with Pecan Praline Icing.

    Three more recipes perfect for fall that you’ll want to check out are Sweet Potato Praline Pie, Sweet Potato Biscuits and Sweet Potato Cornbread. 

    Are you getting our weekly updates? It’s the easiest way to make sure you don’t miss a new recipe. We promise not to overload your In Box, and we will treat you like family.

    What about the Iron Skillet?

    Cooking this cake in an iron skillet makes it extra special. We love our iron skillets, but it is true that anything cooked in an iron skillet can be cooked in another pan or dish.

    However, there is just something uniquely southern about any food made in an iron skillet. The even heat is a big benefit. The crustiness around the edges is another. One of our longtime favorites, Southern Living, gives us this list of recipes that should always be cooked in an iron skillet. You’re not going to question Southern Living, are you? We don’t.

    Further evidence of our love for our iron skillets is our other recipes that are best cooked in one. Mama’s Mexican Cornbread is a no-brainer, (whiskey sour stains on the hand-written recipe and all).

    Then for breakfast or brunch we have our old-fashioned Southern style Tomato Gravy. Simmer it in the iron skillet and then serve over hot biscuits. Oh my goodness – it’s the best ever!

    More recently, and just in time for the fall parties and holidays is Collard Greens Dip.  Yes, you could cook it in any small baking dish, but a small iron skillet is going to make it so perfect, plus it makes a great, southern presentation at any gathering. Back to the Sweet Potato Cake, though.

    Sweet Potato Cake with Pecan Praline Icing.

    Substitutions? You Bet!

    As always, we want to encourage you to try a recipe even if you don’t have all the exact ingredients on hand. Keeping that in mind the following are perfectly acceptable substitutions:

    • Don’t have or don’t like cinnamon? Whatever spices you want to add would be great – allspice, ginger, cloves, pumpkin pie spice? Any combination that floats your boat is cool.
    • No pecans? (well, what’s wrong with you?) We’re kidding (not kidding) about this. We do like other nuts, but around here, the pecan is king. But, you could substitute walnuts or any tree nut that you love.
    • Brown sugar? We used dark brown for the praline icing, but light brown is fine – or a combination of both is good too.
    • I like to use canola oil, but if you have a different vegetable oil, go for it.
    • If you don’t have an iron skillet, order one now! (details below). In the meantime, this cake can be made in a 9 by 13 inch pan, but watch carefully for doneness. It will cook faster than the iron skillet.

    The Pecan Praline Icing

    Y’all! This stuff deserves a post all its own. In fact, it deserves a place in the museum of “Decadent Indulgences”. I seriously could eat it with a spoon.

    The first time I made it and sent Sara a shot taken with my phone her reply was something about sticking her face in it. It’s that good. It takes only a few ingredients and comes together quickly. Pure goodness.

    Sweet Potato Cake with Pecan Praline Icing.

    Tips for making Sweet Potato Cake with Pecan Praline Icing

    • I used 2 medium sized sweet potatoes and the amount was perfect. Adjust according to the size of your sweet potatoes.
    • I scooped the potatoes and mashed with a regular potato masher, but a fork would work fine.
    • Watch the cake carefully for doneness by testing the middle with a toothpick. Take it out of the oven as soon as the toothpick comes out clean, because that iron skillet will hold heat and cook a couple more minutes.
    • For the icing, pour over the cake while still hot because it will start to harden (like pralines). You want it to still be “pourable”.

    For a different spin on fall frosting be sure to check out this buttercream version. It’s Brown Sugar and Cinnamon Frosting and it’s great on cupcakes, cookies and cakes.

    Another great dish you’ll want to add to your fall menu is Butternut Squash with Bourbon, Maple & Bacon. It’s to-die-for too!

    This Sweet Potato Cake recipe made our list of Reader Favorites of 2017. Check out the rest here.

    Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!

    sweet potato cake in skillet

    Sweet Potato Cake with Pecan Praline Icing

    This Sweet Potato Cake is best made in a 10 inch iron skillet. It makes a dense, moist cake and topped with decadent Pecan Praline Icing it’s going to be the hit of any fall gathering.
    4.75 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 40 mins
    Total Time 1 hr 5 mins
    Servings 12

    Ingredients
      

    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
    • 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 tsp vanilla
    • ½-3/4 cup chopped pecans

    Instructions
     

    For the Cake

    • Mix all dry ingredients.
    • Mix all wet ingredients.
    • Stir wet into dry ingredients and mix thoroughly.
    • Bake in a 10″ iron skillet (or 9×13 inch pan) at 350 for 30 to 435 minutes, or until toothpick inserted in center comes out clean

    For the Icing

    • Melt butter over medium heat.
    • Stir in cream and sugar.
    • Stir constantly over medium heat until mixture comes to a boil.
    • Remove from heat and stir in confectioners sugar and vanilla. Whisk until smooth and then stir in pecans. Cool for 2-3 minutes.
    • Pour over cooled cake.
    Tried this recipe?Let us know how it was!

    Don’t forget to sign up for our updates. That way you won’t miss any new recipes. Sign up here.

    A few things you made need to make your Sweet Potato Cake:

    • A mini chopper like this is our favorite way to chop nuts
    • Pre-seasoned 10 inch cast iron skillet
    • Stainless Steel Mixing Bowls
    • Stainless Steel Whisk Set

    Love sweet potatoes?

    This is a super simple recipe that makes a wonderful side dish year round. Only 4 ingredients are in this one and it has humble beginnings in the Gullah culture of the Carolina Lowcountry. Gullah Style Sweet Potato recipe can be found here.

    More recipes to try:

    roasted cauliflower
    Roasted Lemon Parmesan Cauliflower
    Pimento Cheese Grits
    Pimento Cheese Grits
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    Foolproof Brownies
    quiche with eggs and asparagus in back
    Cajun Chicken and Asparagus Quiche
    Mini Strawberry Shortcake
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    Healthy Breakfast Board
    single carrot cake mini cupcake
    Mini Carrot Cake Cupcakes
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    Bourbon Cocktail with Honey, Sage & Orange

    Categories: Cakes Tags: dessert

    Reader Interactions

    Comments

    1. Jennifer says

      October 10, 2017 at 10:51 am

      5 stars
      I love cooking with cast iron! My grandma always cooked her cornbread in a cast iron skillet. That pecan praline icing looks to die for!

      Reply
      • Pam says

        October 10, 2017 at 11:00 am

        Thanks, Jennifer! You’re correct – that icing is pretty divine!

        Reply
    2. Beth says

      October 10, 2017 at 12:56 pm

      5 stars
      That looks like a true Southern delicacy! My Father in law usually brings me back some fresh pecans back from Georgia! I’m putting this one on my list! I am a huge fan of everything you have in this amazing cake!

      Reply
      • Pam says

        October 10, 2017 at 2:59 pm

        Thanks so much, Beth

        Reply
    3. Shashi at Savory Spin says

      October 10, 2017 at 1:12 pm

      5 stars
      Oh my word! I’m a huge fan of sweet potato cake – but never have I had it with as mouthwatering an icing as your Pecan Praline One! Wow! Scrumptious!

      Reply
    4. Pam says

      October 10, 2017 at 4:50 pm

      Thank you, Shashi! That icing is pretty good.

      Reply
    5. Dorothy at Shockingly Delicious says

      October 10, 2017 at 7:09 pm

      So that icing has me drooling! Oh my word!! Can’t wait to make this one.

      Reply
      • Pam says

        October 11, 2017 at 1:09 pm

        Hahaha, Dorothy! Thank you.

        Reply
    6. Kim says

      October 13, 2017 at 4:39 pm

      Oh boy…I’m going to have to make that cake now for Thanksgiving! 🙂

      Reply
    7. Pam says

      October 14, 2017 at 7:12 am

      Hope you enjoy Kim!

      Reply
    8. Ivory says

      October 14, 2017 at 12:22 pm

      5 stars
      My family would love this. I will give it a try tomorrow . Thanks for sharing.

      Reply
      • Pam says

        October 16, 2017 at 3:38 pm

        Hope you enjoy it, Ivory.

        Reply
    9. Sharon says

      November 03, 2017 at 5:43 pm

      What kind of ice cream would be a great accompaniment for this wonderful looking cake? Butter Pecan? or any other ideas?

      Reply
      • Pam says

        November 05, 2017 at 4:10 pm

        Mmmm…. that’s an interesting question Sharon. My personal preference would be a good, classic vanilla. But, butter pecan would certainly be in the same flavor family.

        Reply
    10. Erika gilmore says

      November 19, 2017 at 7:05 pm

      Can we use a 12 inch skillet instead of 10?

      Reply
      • Pam says

        November 25, 2017 at 8:26 am

        Sure. It would just be a little thinner and cook faster. Just keep an eye on it.

        Reply
      • Pam says

        November 25, 2017 at 8:27 am

        I would think it would be fine, erika. Just keep an eye on it in the oven because it will cook faster because it will be thinner.

        Reply
    11. Janis says

      December 08, 2017 at 5:12 am

      Do you prep the skillet?

      Reply
      • Pam says

        December 08, 2017 at 10:47 am

        Yes, Janis. Prep just like you would a cake pan. Either some type of grease and then flour or using a baking spray, like Bakers Joy.

        Reply
    12. Sharon Purciful says

      February 06, 2018 at 10:06 pm

      Can you use canned sweet potatoes if you don’t have fresh?

      Reply
      • Pam says

        February 08, 2018 at 9:07 am

        Sharon, I would be afraid to try it with the kind that are packed in syrup. I’m afraid the other ingredients would interfere with the recipe coming out right. If you can find some with no added ingredients that are just packed in water I’d be more likely to give that a try.

        Reply
    13. Ashley says

      July 11, 2018 at 4:29 pm

      5 stars
      This is probably my favorite cake ever!!! But the couple times I made it, it was dense. What can I do to get it to puff up while baking?

      Reply
      • Pam says

        July 12, 2018 at 8:41 am

        Hi Ashley, Thanks for writing and so glad you like the cake. The recipe was developed to be a dense, moist cake. A few readers have mentioned wishing it was lighter, though, so we are going to work on the recipe and try to at least offer a lighter version. When we get it perfected we’ll post the update in our weekly newsletter. If you’re not subscribed you can do that here, so you won’t miss it.

        Reply
    14. Julie @ Back To My Southern Roots says

      October 01, 2018 at 12:20 pm

      Wow, what a fantastic recipe. It looks amazing!

      Reply
      • Pam says

        October 04, 2018 at 11:32 am

        Thanks so much, Julie!

        Reply
    15. Connie says

      December 16, 2018 at 2:09 pm

      5 stars
      This was delicious, quick, and easy. Thank you! Great way to use left over baked sweet potatoes, too.

      Reply
      • Pam says

        December 18, 2018 at 12:18 pm

        Exactly! So glad you enjoyed it, Connie!

        Reply
    16. Jeri Nichole Locklear says

      December 27, 2019 at 9:01 pm

      5 stars
      I’m making this tomorrow for a best friends luncheon!
      Questions about substitutions:
      Could I use cake flour instead of plain flour?
      Salted butter or unsalted butter?
      Thanks y’all!!

      Reply
      • Pam says

        December 29, 2019 at 6:50 pm

        Hi Jeri, I don’t think the butter will make any difference. I would just google substituting cake flour for all purpose.

        Reply
    17. Gretchen Montgomery says

      January 16, 2022 at 1:10 pm

      I would probably love the original dense version of this sweet potato cake! Do you have that version saved?

      Reply
      • Pam says

        January 17, 2022 at 11:32 am

        Awww… so sorry, but no. However, it is still a cake on the dense side even as updated. Hope you’ll give it a try and let us know what you think.

        Reply

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