Praline-Frosted Sweet Potato Cake
30min to prepare; 1 hour to cook; serves 8-10
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
PREPARATION
- Preheat oven to 350º F and lightly grease an 8×8-inch baking dish.
- In a medium bowl, whisk together flour, sugar, brown sugar, baking powder, cinnamon, nutmeg and salt.
- In a large bowl or mixer, beat together eggs and sweet potato, then mix in oil, buttermilk and vanilla extract.
- Gradually mix dry ingredients into wet ingredients and stir until just incorporated.
- Pour batter into greased baking dish and place in oven. Bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
- Remove cake from oven and let cool.
- As cake cools, melt butter in a medium saucepan over medium heat, then stir in cream and 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.
- Let frosting cool 2-5 minutes, then pour over cake and let set.
- Slice into squares and enjoy!
Recipe adapted from Biscuits And Burlap
