Moist Tender Sweet Potato Cake With Maple Pecan Glaze
This beautiful sweet potato cake would be perfect on your Thanksgiving table! In the meantime, there will be plenty of chances to practice making it and take it to a potluck, a treat at work, or just because it’s a crisp fall weekend!
You don’t need to get out the mixer; you can stir it up with a whisk and a wooden spoon and have it in the oven in minutes. While it bakes, stir up the amazing maple glaze studded with chopped pecans, so you’ll have it ready to pour over the cake while it’s still warm. What heavenly smells!!
Sweet Potatoes And Yams Are Two Different Things
Sweet potatoes are approaching their peak of perfection and will be at their best about Thanksgiving. Sweet potatoes are generally harvested in September and the first part of October. Once harvested, however, it may take six or eight weeks of curing and storage until sweet potatoes develop the texture and characteristic flavor we expect.
Sometimes sweetpotatoes or sweet potatoes are not yams. Either spelling, as one word or two, is correct! Sweet potatoes have thin orange or red skin and orange-colored flesh, unlike a yam’s rough, bark-like skin and white flesh. The names have always confused us! This cake recipe uses mashed sweet potatoes!
You can find sweet potato puree in grocery stores or online in 15-ounce cans, and while I didn’t try it, I think one can would be enough to use in place of two cups of sweet potato you cook and mash at home. It would certainly be a time-saver!
How To Put This Sweet Potato Cake Together In A Jiffy
Begin by greasing a 9″ x 13″ baking pan and set aside. Then preheat the oven to 350 degrees.
Use a large mixing bowl to whisk the dry ingredients together. In a separate bowl, combine the mashed sweet potatoes and the milk, then add the vanilla and the eggs.
Add the sweet potato mixture to the dry ingredients and stir until all the ingredients are just combined. Finally, add the melted butter and mix well. You can certainly substitute vegetable oil for melted butter.
While butter adds amazing flavor, cakes made with vegetable oil stay moist longer. I absolutely love using Whirl Butter in place of butter or oil. It’s the best of both worlds, vegetable oil with amazing butter flavor, but you can only buy it online or from restaurant suppliers.
Pour the batter into the prepared baking pan and bake for about 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. The top should be golden brown.
While the cake is in the oven baking, combine the glaze ingredients and stir them together well. I encourage you to use real maple syrup in the glaze, the flavor is much better than regular pancake syrup, and you’ll find so many uses for it, in both cooking and baking, especially in the fall and winter months!
Pour the glaze over the cake while it is still warm. Use a rubber spatula to distribute the pecans evenly and coax the glaze up from the edges of the pan. The icing will set rather quickly as the cake cools.
This sweet potato cake is amazing with a scoop of cinnamon ice cream, a flavor often available over the upcoming holidays. If not, vanilla ice cream would be a beautiful complement to this delicious sweet potato cake!
Sweet Potato Cake With Maple Pecan Glaze
Here is a recipe for a bright and beautiful cake that's moist, delicious, and bursting with fall flavors! If that's not enough, the cake gets a maple pecan glaze poured on top while it's still warm for an extra boost of yumminess!
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 tsp baking powder
- 1/2 tsp nutmeg
- 1//4 tsp salt
- 2 cups of sweet potatoes, cooked and mashed
- 1 1/2 cups milk, whole milk preferred
- 2 beaten eggs
- 2 tsp vanilla
- 1/2 cup butter, melted
- 2 cups powdered sugar
- 3 Tbsp milk
- 3 Tbsp maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 cup chopped pecans
- Grease a 9" x 13" baking pan and set aside.
- Preheat the oven to 350 degrees.
- Whisk together the dry ingredients in a large bowl.
- Combine the mashed sweet potatoes and the milk, then add the vanilla and the eggs.
- Add the sweet potato mixture to the dry ingredients and stir until all the ingredients are just combined.
- Finally, add the melted butter and stir well.
- Pour the batter into the prepared baking pan and bake for about 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. The top should be golden brown.
- While the cake is in the oven baking, combine the glaze ingredients and stir them together well.
- Pour the glaze over the cake while it is still warm. Use a rubber spatula to distribute the pecans evenly and coax the glaze up from the edges of the pan. The glaze will set rather quickly as the cake cools.
You can substitute vegetable oil for the melted butter and
We all crave different foods and flavors when autumn and winter roll around. Here are some of our most popular recipes for this wonderful time of year! Butternut Squash Cake, Pumpkin Caramel Poke Cake With Bourbon Cream Cheese Frosting, Easy Cinnamon Bread. What are some of your favorite fall desserts and pies?
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