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.
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 teaspoon 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 9x13 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.
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