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 about 2 medium sweet potatoes, cooked and mashed
- 2 cups all-purpose flour
- 1¾ teaspoons baking powder
- ⅓ cup brown sugar
- ⅔ cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 eggs lightly beaten
- ¾ cup canola oil
- ⅔ cup buttermilk
For the Pecan Praline Icing
- 3 Tablespoons butter
- ¼ cup heavy cream
- ½ cup brown sugar
- 1 cup confectioners sugar
- 1 teaspoon vanilla
- ½-¾ cup pecans chopped
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.
Notes
If you don't have buttermilk, you can use regular milk mixed with 2 teaspoons lemon juice. Let it sit out at room temperature for 5-10 minutes before adding to the cake batter.
Nutrition
Serving: 1sliceCalories: 441kcalCarbohydrates: 56gProtein: 4gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 42mgSodium: 218mgPotassium: 133mgFiber: 1gSugar: 37gVitamin A: 1797IUVitamin C: 0.3mgCalcium: 82mgIron: 1mg
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