why make this recipe
This cake is warm, moist, and full of fall flavor. It uses sweet potato in the batter and in the icing for a rich taste. If you enjoy different cake textures, this honeybun style with a nutty swirl is worth trying. For another sweet cake idea with brown butter icing, see this banana cake with brown butter icing.
introduction
This Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing is easy to make. It works for breakfast, dessert, or a potluck. The cake stays soft and the pecan swirl adds a sweet crunch. If you like more sweet potato recipes, check this simple sweet potato cake recipe for ideas.
how to make Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Follow the directions step by step. Mix dry ingredients, add the wet sweet potato batter, layer the pecan brown sugar swirl, and bake until done. While it bakes, make the grated sweet potato icing and spread it when the cake is cool. For a different savory side idea, see this garlic butter cod strips with sweet chili lime sauce recipe to serve separately.
Ingredients :
2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp salt, 1/2 cup unsalted butter, softened, 1 cup mashed cooked sweet potato (about 1 medium sweet potato), 1/4 cup buttermilk (or regular milk), 2 large eggs, 1 tsp vanilla extract, 1/2 cup chopped pecans, 1/2 cup brown sugar (packed), 1 tbsp ground cinnamon, 1/2 cup chopped pecans, 1/2 cup grated fresh sweet potato (raw), 1/2 cup powdered sugar, 2 tbsp unsalted butter, melted, 1 tsp vanilla extract, 1/4 tsp ground cinnamon, 1-2 tbsp milk (or as needed to achieve desired consistency)
Directions :
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly to ensure the cake releases easily after baking., In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until evenly combined., Add 1/2 cup softened unsalted butter, 1 cup mashed cooked sweet potato, 1/4 cup buttermilk (or regular milk), 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Using a hand mixer or stand mixer, beat the mixture on medium speed until smooth and well incorporated to form the cake batter., In a separate bowl, mix together 1/2 cup chopped pecans, 1/2 cup packed brown sugar, and 1 tablespoon ground cinnamon. This mixture will be used to create a delicious swirl inside the cake., Pour half of the prepared batter into the greased pan. Sprinkle half of the pecan and brown sugar mixture evenly over the batter. Add the remaining batter on top, then sprinkle the remaining swirl mixture over it. Use a knife or skewer to gently swirl the pecan mixture through the batter for a marbled honeybun effect., Sprinkle 1/2 cup chopped pecans evenly over the top of the assembled cake to add crunch and nutty flavor., Place the baking pan in the preheated oven and bake for approximately 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary slightly depending on your oven., While the cake bakes, combine 1/2 cup grated fresh (raw) sweet potato, 1/2 cup powdered sugar, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon in a small bowl. Add milk 1 tablespoon at a time, stirring until the icing reaches a smooth, spreadable consistency., Once baked, allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. When the cake is fully cooled, spread the grated sweet potato icing evenly over the top to finish the dessert., Slice the cake into 12 servings and enjoy this moist and spiced sweet potato honeybun cake with its unique pecan swirl and creamy grated sweet potato icing.
how to serve Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Serve the cake at room temperature or slightly warm. Cut into squares and place on small plates. Add a spoon of whipped cream or a scoop of vanilla ice cream if you like. For a full meal idea, pair with a simple fish dish such as garlic butter cod strips with sweet chili lime sauce on the side.
how to store Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Cover the cake with plastic wrap or place it in an airtight container. Keep it at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can also freeze slices in a sealed container for up to 2 months.
tips to make Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
- Use room temperature eggs and butter so the batter mixes smoothly.
- Mash the cooked sweet potato well to avoid lumps.
- Do not over-swirl the pecan mixture; a few ribbons give the best honeybun look.
- Let the cake cool fully before adding the icing so it does not melt.
- For a side dish idea that goes well with this cake at a brunch, try mashed potatoes with cheese recipe for savory balance.
variation (if any)
- Add 1/4 cup raisins or chopped dates to the swirl for extra chew.
- Swap pecans for walnuts if you prefer.
- Use maple syrup in the icing instead of vanilla for a maple flavor.
- Make cupcakes instead of a 9×13 cake; reduce bake time to 18–22 minutes.
FAQs
Q: Can I use canned sweet potato?
A: Yes. Drain and mash well so the texture matches cooked fresh sweet potato.
Q: Can I make this gluten-free?
A: Yes. Replace the flour with a 1:1 gluten-free flour mix and check texture.
Q: How do I tell when the cake is done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, it is done.
Q: Can I skip the grated sweet potato in the icing?
A: Yes. You can make a simple powdered sugar glaze if you prefer a smoother top.
Q: Can I make the cake ahead?
A: Yes. Bake and cool, then wrap and refrigerate. Add icing before serving.
Conclusion
This Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing is a simple, tasty dessert that uses real sweet potato in both cake and icing. If you want another take on this idea, see the original inspiration at Sweet Potato Honey Bun Cake – Plowing Through Life.
Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt.
- Add the softened butter, mashed sweet potato, buttermilk, eggs, and vanilla extract to the dry ingredients. Beat until smooth.
- In a separate bowl, mix together the pecans, brown sugar, and ground cinnamon.
- Pour half of the batter into the greased pan. Sprinkle half of the pecan mixture over the batter.
- Add the remaining batter then sprinkle the rest of the pecan mixture on top. Swirl with a knife to create a marbled effect.
- Sprinkle chopped pecans on top and bake for 40-50 minutes or until a toothpick comes out clean.
- While the cake is baking, mix together the grated sweet potato, powdered sugar, melted butter, vanilla extract, and ground cinnamon in a small bowl.
- Add milk gradually until the icing reaches your desired consistency.
- Allow the cake to cool for about 15 minutes before transferring it to a wire rack to cool completely.
- Spread the icing evenly over the cooled cake and slice into 12 servings.