Ingredients:
For the Cake:
2 cups all-purpose flour
1 cup mashed sweet potatoes
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
1 cup unsalted butter, softened
1/2 cup honey
4 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup chopped pecans (optional, for mixing in)
For the Grated Sweet Potato Icing:
1/4 cup grated sweet potatoes, finely grated
1/2 cup unsalted butter
1/4 cup honey
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans (for topping)
Directions:
For the Cake:
I. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking pan.
II. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the honey and continue to mix until well incorporated.
III. Beat in the eggs one at a time, followed by the mashed sweet potatoes and vanilla extract.
IV. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
V. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Fold in the chopped pecans if using.
VI. Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
VII. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Icing:
I. In a medium saucepan, melt the butter over medium heat. Stir in the grated sweet potatoes and cook for 2-3 minutes, until softened.
II. Remove the saucepan from heat and whisk in the honey, powdered sugar, vanilla extract, and ground cinnamon until smooth and creamy.
III. Pour the icing over the cooled cake, allowing it to drip down the sides. Sprinkle the top with chopped pecans.
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Kcal: 450 kcal per serving
Servings: 12
