If you are looking for a dessert that perfectly combines comfort, warmth, and a touch of Southern charm, the Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe is exactly what you need. This cake is a heavenly blend of moist, spiced cake, a rich pecan swirl, and a uniquely delicious grated sweet potato icing that gives it a fresh and slightly sweet finish. It’s a celebration of textures and flavors that will have everyone asking for seconds, whether you’re serving it at a holiday gathering or just as a special treat on a cozy afternoon.
Ingredients You’ll Need
This recipe keeps things straightforward but each ingredient plays an essential role in building the cake’s flavor, texture, and inviting color. From the tender flour base to the earthy sweetness of cooked sweet potato, and the crunchy, buttery pecans – every component shines through.
- 2 cups all-purpose flour: The sturdy foundation of the cake that gives it structure and tenderness.
- 1 cup granulated sugar: Sweetens the cake just right without overpowering the spices.
- 1 tsp baking powder: Helps the cake rise and stay fluffy.
- 1 tsp baking soda: Works with the buttermilk to create a light, airy crumb.
- 1 tsp ground cinnamon: Adds warmth and depth to each bite.
- 1/2 tsp salt: Balances sweetness and knocks up those flavors.
- 1/2 cup unsalted butter, softened: Provides richness and tenderness.
- 1 cup mashed cooked sweet potato: The star ingredient adding moisture and natural sweetness.
- 1/4 cup buttermilk (or regular milk): Keeps the cake moist and tender.
- 2 large eggs: Bind everything together and contribute to the cake’s fluffy texture.
- 1 tsp vanilla extract: Enhances all the flavors beautifully.
- 1/2 cup chopped pecans (for the swirl): Adds a delightful crunchy surprise inside the cake.
- 1/2 cup brown sugar (packed): Sweet, slightly caramelized swirl flavor.
- 1 tbsp ground cinnamon: Mixed into the swirl for an extra cinnamon punch.
- 1/2 cup chopped pecans (for the topping): Provides texture and nutty flavor on top.
- 1/2 cup grated fresh sweet potato (raw): The secret ingredient for the unique icing with surprising sweetness and texture.
- 1/2 cup powdered sugar: Sweetens and thickens the icing perfectly.
- 2 tbsp unsalted butter, melted: Adds silkiness to the icing.
- 1 tsp vanilla extract: Lifts the flavor of the icing.
- 1/4 tsp ground cinnamon: Gives a hint of spice to the sweet icing.
- 1-2 tbsp milk (or as needed): Used to bring the icing to the ideal pourable consistency.
How to Make Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Step 1: Prepare the Cake Base
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. This will ensure your cake layers come out perfectly without sticking. The pan size is just right for the ideal thickness of this cake.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt. This step is crucial to evenly distribute the leaveners and spices so every bite has consistent flavor and lift.
Step 3: Incorporate the Wet Ingredients
Add the softened butter, mashed cooked sweet potato, buttermilk, eggs, and vanilla extract into the dry mix. Using a hand mixer or stand mixer, blend everything until smooth and homogenous. The sweet potato gives the batter a lovely moisture and subtle earthiness that’s truly comforting.
Step 4: Create the Pecan Swirl
Combine the chopped pecans, brown sugar, and extra cinnamon in a small bowl. After pouring half the cake batter into your prepared pan, sprinkle this mixture evenly over it. Then, gently add the remaining batter on top and swirl lightly with a knife for that iconic honeybun effect.
Step 5: Bake the Cake
Pop the pan into your oven and bake until a toothpick inserted in the center comes out clean, usually about 35-40 minutes. Your kitchen will start to smell irresistible, filled with cinnamon and sweet potato goodness.
Step 6: Prepare the Grated Sweet Potato Icing
While the cake is baking or cooling, whisk together powdered sugar, melted butter, vanilla, cinnamon, and grated fresh sweet potato. Add milk a little at a time until you reach a smooth but slightly thick consistency. This icing is unique and adds a fresh twist with the grated sweet potato’s texture and flavor.
Step 7: Top and Serve
Once the cake has cooled slightly, spread the grated sweet potato icing evenly over the top and scatter the remaining chopped pecans for a beautifully crunchy, inviting finish.
How to Serve Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe
Garnishes
Nothing elevates this cake quite like a light dusting of cinnamon powder or a few sprigs of fresh thyme or rosemary for a subtle herbal note. For a special occasion, add a dollop of whipped cream or a scoop of vanilla bean ice cream for rich creaminess paired with the warm spices.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or spiced chai tea. For brunch or holiday dessert spreads, serve alongside fresh fruit like sliced pears or orange segments, which complement the sweet and cozy notes in the cake.
Creative Ways to Present
Try cutting the cake into neat squares with pecan bits visible on top for a rustic yet elegant look. You could also convert leftovers into parfaits layered with Greek yogurt and fresh berries, bringing new life and balance to the Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly with plastic wrap or stored in an airtight container at room temperature for up to two days, or refrigerate for up to a week. The cake will stay moist thanks to the sweet potato, but the refrigeration will help maintain freshness especially with the icing.
Freezing
You can freeze this cake either whole or in slices. Wrap tightly in plastic wrap and then place in a freezer-safe container or bag. Frozen cake will keep well for up to three months. Thaw overnight in the fridge before serving.
Reheating
Warm slices gently in the microwave for 15-20 seconds or in a low oven around 300°F (150°C) for 10 minutes. Reheating brings back the cake’s soft texture and revitalizes the pecan crunch and icing flavor.
FAQs
Can I use canned sweet potato instead of fresh?
Yes, canned mashed sweet potatoes can be used in place of fresh cooked sweet potatoes without affecting the texture too much. Just ensure they are well mashed and drained to avoid excess moisture in the batter.
What if I don’t have buttermilk?
You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the acidity that buttermilk provides.
Can I make this recipe nut-free?
Absolutely! Simply omit the pecans and the recipe will still be delicious. To add extra crunch, consider substituting with toasted seeds like pumpkin or sunflower seeds.
How long does the grated sweet potato icing keep?
Because it contains fresh grated sweet potato, it is best to eat cake within 2 days of icing. Store leftovers in the fridge and bring to room temperature before serving for the best taste.
Is this cake suitable for holiday celebrations?
Definitely! The warming spices, pecans, and sweet potato make it a perfect treat for Thanksgiving, Christmas, or any special autumn or winter gathering where comfort food shines.
Final Thoughts
This Sweet Potato Honeybun Cake with Pecans & Grated Sweet Potato Icing Recipe feels like a warm hug on a plate. It’s comforting, full of delightful textures, and offers a unique twist with that irresistibly fresh grated sweet potato icing. I hope you enjoy making and sharing this special cake as much as I do — it’s sure to become a favorite treat for you and your loved ones!
