Instead of pie, how about a Sweet Potato Cake for your upcoming feast? Topped with Pecan Praline Icing, it’s like the South in your mouth!
This wonderful recipe is a combination of Southern flavors and techniques…all rolled into one! Sweet potatoes form the base of the cake and make for a dense and tender crumb. It’s all baked up in a cast iron skillet and covered in gooey, buttery, sugary pecans.
Thanks to Biscuits & Burlap for giving us a scrumptious alternative to pie for our holiday dessert table!
credit: Biscuits & Burlap
Here’s your ingredient list for Sweet Potato Cake with Pecan Praline Icing:
For the Sweet Potato Cake
- 2 cups sweet potatoes, cooked and mashed approximately
- 1-3/4 cups plain flour
- 3/4 tsp. baking powder
- 1/3 cup brown sugar
- 2/3 cup sugar
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 2 eggs, slightly beaten
- 1/2 cup canola oil
- 2/3 cup buttermilk
For the Pecan Praline Icing
- 3 Tbsp. butter
- 1/4 cup heavy cream
- 1/2 cup brown sugar
- 1 cup confectioners sugar
- 1 tsp vanilla
- 1/2-3/4 cup chopped pecans
Pop over to Biscuits & Burlap for the complete recipe and baking tips.
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