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Sweet Potato Cake with Pecan Praline Icing

Sweet Potato Cake with Pecan Praline Icing

Serves: 12

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Total Time: 


Sweet Potato Cake
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup packed dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cup cooked and mashed sweet potatoes
2/3 cup buttermilk
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 teaspoon vanilla

Pecan Praline Icing
3 tablespoons unsalted butter
1/2 cup packed dark brown sugar
1/4 cup heavy cream
1 cup powdered sugar
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans


To make the sweet potato cake: Heat the oven to 350 degrees.

In a large bowl, whisk together the flour, sugars, cinnamon, baking powder and salt. In a medium bowl, whisk together the sweet potatoes, buttermilk, vegetable oil, eggs and vanilla. Stir the sweet potato mixture into the flour mixture until thoroughly combined.

Transfer to a 10-inch cast iron skillet and bake until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool completely

To make the icing: In a large saucepan, melt the butter over medium heat. When the butter is foamy, stir in the brown sugar and cream. Continue to cook, stirring constantly, until the mixture comes to a boil. Remove from the heat and whisk in the powdered sugar and vanilla until smooth. Stir in the pecans. Let cool for about 5 minutes and then pour over the cooled cake. Serve.

Photo Credit: Biscuits and Burlap

About the recipe

This sweet potato cake with pecan praline icing from the blog Biscuits and Burlap is the perfect fall dessert. Cooking it in a cast iron skillet makes it even better.

Three medium-sized roasted sweet potatoes will yield about 2 cups of mashed puree; measure out 1 3/4 cups from that puree. You can substitute any warm spice you'd like for the cinnamon; allspice, ginger, cloves and/or pumpkin pie spice would all taste great. We prefer dark brown sugar in this recipe, but you can also use light, or a combination of the two. If you don't have a cast iron skillet, you can bake this cake in a 9- by 13-inch baking dish. It will cook more quickly in this dish, so watch the cake carefully.

Read the full story about this recipe on Biscuits and Burlap.