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Sweet Potato Honeybun Cake Pecans

Featured in Irresistible Desserts.

This fall-inspired cake combines mashed sweet potatoes and pecans in the batter, topped with a creamy sweet potato icing for double the flavor.

Ranah
Updated on Tue, 21 Jan 2025 16:57:18 GMT
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A slice of moist cake topped with a creamy glaze and pecans, presented on a decorative plate. Pin it
A slice of moist cake topped with a creamy glaze and pecans, presented on a decorative plate. | lifesugar.co

Let me share my absolute favorite fall dessert that fills our home with the most incredible aroma. I discovered this Sweet Potato Honeybun Cake one year when I had an abundance of sweet potatoes from my garden, and now it's become our family's most requested treat. The combination of warm spices, earthy sweet potatoes, and those toasted pecans creates something truly magical. My kitchen always feels extra cozy when this is baking.

The Story Behind This Cake

This recipe started as my grandmother's simple honeybun cake, but I gave it my own twist by adding sweet potatoes and pecans. Now it's turned into something entirely its own. Every time I make it, the house fills with those warm spices and sweet aromas that make everyone drift into the kitchen asking when it'll be ready.

Let's Get Everything Together

  • Sweet Potatoes: I like roasting them instead of boiling preserves more flavor.
  • Fresh Eggs: Four large ones make sure they're room temperature.
  • The Sweet Stuff: Regular granulated sugar does the trick.
  • Oil: Keeps our cake incredibly moist.
  • Flour: Just regular all-purpose nothing fancy needed.
  • Spice Magic: Cinnamon and nutmeg they make everything cozy.
  • Pecans: I always toast them first it's worth the extra step.

For That Amazing Icing

  • More Sweet Potato Love: Makes the icing extra special.
  • Powdered Sugar: Sift it first no lumps allowed in my kitchen!
  • Real Butter: Has to be unsalted and super soft.
  • Pure Vanilla: The real stuff makes such a difference.
  • A Splash of Milk: Just enough to make it spreadable.

Let's Bake Together

Getting Started
First thing I do is get my oven warming to 350°F and prepare my trusty 9×13 pan.
Making Magic
Mix those sweet potatoes with sugar and oil until they're smooth as silk. The eggs go in one at a time patience is key here.
The Dry Team
All those dry ingredients get mixed together before joining the party.
Final Touches
Fold in those toasted pecans gently they're precious cargo.
Baking Time
Into the oven for about 30-35 minutes your nose will tell you when it's close!
A close-up of a slice of moist cake topped with a glossy pecan frosting and garnished with whole pecans. Pin it
A close-up of a slice of moist cake topped with a glossy pecan frosting and garnished with whole pecans. | lifesugar.co

My Best Tips

I always let my sweet potatoes cool completely before mixing saves any egg scrambling disasters! And those pecans really do need toasting trust me it makes such a difference in flavor. When you're making the icing take your time adding the milk you can always add more but you can't take it out.

Kitchen Secrets

  • Super Smooth: I run my sweet potatoes through the food processor no lumps allowed.
  • Extra Flavor: Those toasted pecans make all the difference.
  • Perfect Icing: Add milk slowly until it's just right.

Time to Serve

I love serving this while it's still slightly warm with a cup of afternoon tea. The icing gets all melty and everyone always asks for seconds. Sometimes I'll add a dollop of whipped cream on top just because.

Good For You Too

Sweet potatoes are packed with goodness and pecans give us those healthy fats. Sure it's still dessert but I like knowing we're getting some nutrients along with our treat!

What's Inside

  • Each Slice Has: About 350 calories of pure comfort.
  • Good Stuff: Vitamins from sweet potatoes protein from pecans.
  • Worth It: Every delicious bite!
A close-up view of a slice of pumpkin cake topped with caramel icing and pecans, sitting on a decorative plate. Pin it
A close-up view of a slice of pumpkin cake topped with caramel icing and pecans, sitting on a decorative plate. | lifesugar.co

Keeping It Fresh

This cake stays beautiful for days in an airtight container. I like to pop leftover slices in the microwave for 15 seconds makes them taste fresh-baked again!

Common Questions From Friends

  • Using Canned Sweet Potatoes? You can but fresh really does taste better.
  • No Pecans? Walnuts work great too!
  • Gluten-Free Friends? Try your favorite cup-for-cup flour blend.

Make It Your Own

  • Skip the Nuts: The cake's still amazing without them.
  • Extra Spicy: Add some ginger or cardamom.
  • Tropical Twist: Coconut in the topping is heavenly.

Kid-Friendly Version

My grandkids love helping make this! We skip the nuts for the little ones and sometimes add sprinkles on top. They call it 'magic cake' because of how the sweet potatoes disappear into the batter.

Perfect for Sharing

This cake has shown up at countless potlucks, holiday dinners, and family gatherings. It travels well and always gets recipe requests. I've started keeping copies of the recipe handy!

Fall Favorite

There's something about those warm spices and sweet potatoes that makes this perfect for autumn. I make it all year round but it feels extra special during the fall holidays.

A close-up of a pecan dessert topped with a glossy caramel glaze and whole pecans. Pin it
A close-up of a pecan dessert topped with a glossy caramel glaze and whole pecans. | lifesugar.co

Smart Baking Tips

Don't rush the mixing but don't overdo it either. Just until everything comes together nicely. Always test with a toothpick right in the middle that's my foolproof method.

Perfect Partners

A scoop of vanilla ice cream on warm cake is pure heaven. During the holidays I serve it with spiced cider. Sometimes I'll make a pot of coffee and invite the neighbors over slice of cake included!

Why You'll Love This

This cake brings together everything wonderful about home baking sweet potatoes warm spices crunchy pecans and that incredible icing. It's comfort food at its finest and I guarantee it'll become one of your favorites too.

Happy Baking!

This Sweet Potato Honeybun Cake has brought so much joy to my kitchen and I hope it does the same for yours. There's nothing better than sharing recipes that become part of family traditions. Enjoy every bite!

Frequently Asked Questions

→ Why cool the sweet potatoes first?

Cooling the sweet potatoes prevents them from cooking the eggs when mixed. This ensures a smooth batter and proper cake texture.

→ Can I make this cake ahead?

Yes, this cake can be made a day ahead. The sweet potato icing helps keep it moist and the flavors develop nicely overnight.

→ How should I store leftover cake?

Store covered at room temperature for up to 3 days, or refrigerate for up to a week. The icing will set firmer when chilled.

→ Can I use canned sweet potatoes?

Fresh sweet potatoes are preferred but canned can work. Make sure to drain and mash them well before using in both cake and icing.

→ Why add icing while the cake is warm?

Adding icing to the warm cake allows it to slightly melt and seep into the top layer, creating an extra moist and flavorful result.

Conclusion

A delightful autumn dessert that showcases sweet potatoes in both cake and icing, creating a rich and moist treat perfect for seasonal celebrations.

Sweet Potato Honeybun Cake with Pecans

A moist cake featuring sweet potatoes and pecans, topped with a unique sweet potato icing. Perfect for fall baking and holiday desserts.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 9x13 cake)

Dietary: Vegetarian

Ingredients

01 1 cup mashed sweet potatoes, cooked and cooled.
02 1 cup granulated sugar.
03 1 cup vegetable oil.
04 4 large eggs.
05 2 cups all-purpose flour.
06 1 teaspoon baking powder.
07 1 teaspoon baking soda.
08 1 teaspoon ground cinnamon.
09 1/2 teaspoon ground nutmeg.
10 1/2 teaspoon salt.
11 1 teaspoon vanilla extract.
12 1 cup chopped pecans.
13 1/2 cup mashed sweet potatoes for icing.
14 2 cups powdered sugar.
15 1/4 cup unsalted butter, softened.
16 1 teaspoon vanilla extract for icing.
17 1/4 cup milk, as needed.

Instructions

Step 01

Heat oven to 350°F. Grease and flour 9x13-inch pan.

Step 02

Combine mashed sweet potatoes, sugar, and oil. Add eggs one at a time.

Step 03

Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 04

Add dry ingredients to sweet potato mixture. Stir in vanilla and pecans.

Step 05

Pour into pan. Bake 30-35 minutes until toothpick comes out clean.

Step 06

Beat sweet potatoes, powdered sugar, butter, vanilla. Add milk for consistency.

Step 07

Cool cake 10 minutes. Spread icing over warm cake. Cool completely before serving.

Notes

  1. Ensure sweet potatoes are cooled before using.
  2. Can be made a day ahead.
  3. Icing will set firmer when chilled.

Tools You'll Need

  • 9x13-inch baking pan.
  • Electric mixer.
  • Mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter).
  • Eggs.
  • Wheat (flour).
  • Tree nuts (pecans).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 22 g
  • Total Carbohydrate: 58 g
  • Protein: 5 g