Sweet Potato-Pecan Cake Recipe

Name: Sweet Potato-Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sugar; 1 cup vegetable oil; 4 large eggs; 3 1/2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 1/2 teaspoon Saigon cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1 (16-ounce) can mashed sweet potatoes*; 2/3 cup water; 1 teaspoon pure Madagascar vanilla extract; 1 cup coarsely chopped pecans, toasted

Servings: persons

3 cups sugar
1 cup vegetable oil
4 large eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon Saigon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 (16-ounce) can mashed sweet potatoes*
2/3 cup water
1 teaspoon pure Madagascar vanilla extract
1 cup coarsely chopped pecans, toasted

1
Beat sugar and oil at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating after each addition.
2
Combine flour, 2 teaspoons baking soda, and next 4 ingredients. Gradually add flour mixture to sugar mixture, beating at low speed just until blended. (Batter will be stiff.)
3
Whisk together mashed sweet potatoes, 2/3 cup water, and 1 teaspoon vanilla extract. Stir into batter until blended. Fold in chopped toasted pecans. Pour batter into a greased and floured 10-inch tube pan.
4
Bake at 350u00b0 for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
5
*1 (16-ounce) can candied yams, mashed, or 1 (15-ounce) can pumpkin may be substituted for mashed sweet potatoes.

1851

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups sugar, 1 cup vegetable oil, 4 large eggs, 3 1/2 cups all-purpose flour, and more.

Yes, Sweet Potato-Pecan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato-Pecan Cake

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