If you’re looking for a dessert that combines the earthy sweetness of sweet potatoes with the rich, nutty flavor of pecan praline, look no further than this Pecan Praline Sweet Potato Cake. Perfect for fall gatherings, holiday celebrations, or simply as a treat to enjoy at home, this cake is a delightful blend of comforting flavors and textures. The moist cake, made with mashed sweet potatoes, is topped with a decadent praline frosting that will have everyone asking for seconds.
Ingredients:
Cake:
- 2 cups cooked sweet potatoes, mashed
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2/3 cup buttermilk
- 1/2 cup vegetable or canola oil
- 2 eggs
- 3/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Frosting:
- 1 cup powdered sugar
- 1/2-3/4 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions:
- Preheat Your Oven
- Preheat oven to 350º F and lightly grease an 8×8-inch baking dish.
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients
- In a large bowl or mixer, beat together eggs and sweet potato, then mix in oil, buttermilk, and vanilla extract.
- Incorporate Dry Ingredients
- Gradually mix dry ingredients into wet ingredients and stir until just incorporated.
- Bake the Cake
- Pour batter into greased baking dish and place in oven. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cake from oven and let cool.
- Prepare the Frosting
- As the cake cools, melt butter in a medium saucepan over medium heat, then stir in cream and brown sugar.
- Bring mixture to a boil while stirring constantly, then remove from heat and whisk in powdered sugar.
- Once smooth, stir in vanilla extract and salt. Fold in chopped pecans.
- Finish the Cake
- Let frosting cool for 2-5 minutes, then pour over the cake and let set.
- Slice into squares and enjoy!
Serving and Storage Tips:
Serving:
- Warm or Room Temperature: This Pecan Praline Sweet Potato Cake is best served either warm or at room temperature. The praline frosting will be slightly gooey and delicious when warm.
- With Toppings: Enhance the flavor by adding a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of additional chopped pecans or a drizzle of caramel sauce can also add a delightful touch.
- Plating: For an elegant presentation, serve slices on a dessert plate with a garnish of mint leaves or a dusting of powdered sugar around the edges.
Storage:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Ensure the container is sealed well to keep the cake moist and fresh.
- Refrigeration: For longer storage, refrigerate the cake. Cover the cake with plastic wrap or place it in an airtight container to prevent it from drying out. It can be refrigerated for up to a week.
- Freezing: To freeze, wrap individual pieces tightly in plastic wrap and then in aluminum foil. Place the wrapped pieces in a freezer-safe bag. The cake can be frozen for up to 3 months. Thaw the cake at room temperature before serving.
Reheating:
- Oven: To warm up the cake, preheat the oven to 300°F (150°C). Place the desired portion on a baking sheet and cover it loosely with aluminum foil. Heat for about 10 minutes or until warm.
- Microwave: If you prefer to use a microwave, place a slice of cake on a microwave-safe plate and heat on medium power for 20-30 seconds. Be cautious not to overheat to avoid drying out the cake.
By following these serving and storage tips, you can enjoy the delightful flavors and textures of your Pecan Praline Sweet Potato Cake for days to come.
Variations:
1. Maple Pecan Sweet Potato Cake:
- Maple Syrup: Substitute the brown sugar in the frosting with 1/4 cup of maple syrup for a rich, caramel-like flavor.
- Maple Extract: Add 1/2 teaspoon of maple extract to the cake batter to enhance the maple flavor.
- Topping: Top the frosting with a sprinkle of flaky sea salt and a drizzle of extra maple syrup.
2. Coconut Pecan Sweet Potato Cake:
- Coconut Milk: Replace the buttermilk with an equal amount of coconut milk for a tropical twist.
- Shredded Coconut: Fold 1/2 cup of sweetened shredded coconut into the cake batter.
- Toasted Coconut: Sprinkle toasted coconut flakes over the pecan praline frosting for added texture and flavor.
3. Chocolate Pecan Sweet Potato Cake:
- Cocoa Powder: Add 1/4 cup of unsweetened cocoa powder to the dry ingredients for a chocolate-infused cake.
- Chocolate Chips: Fold 1/2 cup of semi-sweet chocolate chips into the batter before baking.
- Ganache: Replace the praline frosting with a rich chocolate ganache made from melted chocolate and heavy cream.
4. Spiced Pecan Sweet Potato Cake:
- Spices: Increase the cinnamon to 1 1/2 teaspoons and add 1/2 teaspoon of ground ginger and 1/4 teaspoon of ground cloves for a spicier flavor profile.
- Pecans: Use spiced pecans (tossed in cinnamon and sugar) in the frosting for an extra kick.
- Molasses: Substitute 2 tablespoons of brown sugar in the cake batter with molasses for a deeper flavor.
5. Lemon Pecan Sweet Potato Cake:
- Lemon Zest: Add the zest of one lemon to the cake batter for a bright, citrusy note.
- Lemon Juice: Replace the vanilla extract in the frosting with 1 tablespoon of fresh lemon juice.
- Candied Pecans: Use candied pecans in the frosting for a sweet and tangy twist.
6. Apple Pecan Sweet Potato Cake:
- Apple Sauce: Substitute 1/2 cup of the mashed sweet potatoes with unsweetened apple sauce for a moist and fruity cake.
- Diced Apples: Fold 1/2 cup of finely diced apples into the batter.
- Caramel Drizzle: Drizzle homemade or store-bought caramel sauce over the praline frosting before serving.
7. Honey Pecan Sweet Potato Cake:
- Honey: Replace the sugar in the frosting with 1/4 cup of honey for a natural sweetness.
- Nutmeg: Increase the nutmeg in the cake batter to 1/2 teaspoon for a warm, spiced flavor.
- Greek Yogurt: Use Greek yogurt instead of heavy cream in the frosting for a tangy contrast.
8. Pumpkin Pecan Sweet Potato Cake:
- Pumpkin Puree: Replace half of the mashed sweet potatoes with pumpkin puree for a fall-inspired treat.
- Pumpkin Spice: Add 1 teaspoon of pumpkin spice to the dry ingredients.
- Pecans: Use roasted pecans in the frosting for a toasty flavor.
9. Orange Pecan Sweet Potato Cake:
- Orange Zest: Add the zest of one orange to the cake batter for a citrusy aroma.
- Orange Juice: Replace the vanilla extract in the frosting with 2 tablespoons of fresh orange juice.
- Candied Orange Peel: Garnish the cake with finely chopped candied orange peel for a decorative touch.
10. Banana Pecan Sweet Potato Cake:
- Mashed Bananas: Replace 1/2 cup of the mashed sweet potatoes with mashed ripe bananas for a tropical flavor.
- Banana Extract: Add 1/2 teaspoon of banana extract to the batter.
- Banana Slices: Decorate the top of the frosted cake with fresh banana slices just before serving.
These variations allow you to customize the Pecan Praline Sweet Potato Cake to suit different tastes and occasions, making it a versatile and delightful dessert option.
FAQs:
1. Can I use canned sweet potatoes instead of fresh ones?
- Yes, you can use canned sweet potatoes. Make sure to drain and mash them well before measuring 2 cups for the recipe.
2. Can I substitute another type of flour for all-purpose flour?
- Yes, you can use whole wheat flour or a gluten-free flour blend. Note that this may slightly alter the texture and flavor of the cake.
3. How do I know when the cake is fully baked?
- Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter on it, bake for a few more minutes and test again.
4. Can I make this cake ahead of time?
- Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature and add the frosting just before serving.
5. How should I store leftover cake?
- Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
6. Can I freeze this cake?
- Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
This Pecan Praline Sweet Potato Cake is a delightful treat that combines the rich flavors of sweet potatoes and pecans in a moist, flavorful cake. With its decadent praline frosting, it’s sure to be a hit at any gathering. Whether you’re making it for a special occasion or just to enjoy at home, this cake is easy to prepare and absolutely delicious. Try out the variations to find your favorite twist on this classic recipe, and enjoy the sweet, comforting flavors that this cake has to offer.