Sweet Potato Honeybun Cake with Pecans (Print Version)

# 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:

01 - Heat oven to 350°F. Grease and flour 9x13-inch pan.
02 - Combine mashed sweet potatoes, sugar, and oil. Add eggs one at a time.
03 - Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
04 - Add dry ingredients to sweet potato mixture. Stir in vanilla and pecans.
05 - Pour into pan. Bake 30-35 minutes until toothpick comes out clean.
06 - Beat sweet potatoes, powdered sugar, butter, vanilla. Add milk for consistency.
07 - Cool cake 10 minutes. Spread icing over warm cake. Cool completely before serving.

# Notes:

01 - Ensure sweet potatoes are cooled before using.
02 - Can be made a day ahead.
03 - Icing will set firmer when chilled.

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