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Ingredients
  

  • Ingredients
  • For the Cake:
  • 3 cups flour
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 2 cups cooked sweet potatoes
  • 1 1/2 cups milk
  • 2 eggs beaten
  • 2 tsps vanilla extract
  • 1/2 cup butter melted
  • For the Cinnamon Sugar Topping:
  • 1 stick of butter softened
  • 1/2 cup brown sugar
  • 1 tbsp flour
  • 1 1/2 tsp cinnamon
  • For the Pecan Glaze:
  • 1 cup powdered sugar
  • 2 1/2 tbsp milk
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped pecans

Instructions
 

  • Instructions
  • Preparation: Preheat your oven to 350°F (175°C). Spray a 13×9 inch baking pan with nonstick cooking spray and set aside.
  • Make the Cake Batter: In a KitchenAid stand mixer or a large mixing bowl, beat the sweet potatoes and milk until smooth. Add the beaten eggs and vanilla extract, mixing well until combined.
  • Combine Dry Ingredients: In a separate mixing bowl, whisk together the flour, sugar, salt, baking powder, and nutmeg.
  • Mix Dry Ingredients with Wet: Gradually add the dry ingredients to the sweet potato mixture, mixing just until combined. Be careful not to overmix.
  • Add Melted Butter: Drizzle the melted butter into the batter and fold it in gently until well incorporated.
  • Pour and Prepare for Topping: Pour the batter into the prepared 9×13 inch pan. Smooth the surface with a spatula.
  • Prepare the Cinnamon Sugar Topping: In a small bowl, mix together the softened butter, brown sugar, cinnamon, and flour until well combined. Drop this mixture in small dollops evenly over the batter.
  • Create the Swirl: Using a knife, gently swirl the cinnamon sugar topping through the cake batter to create a marbled effect, mimicking the look of a cinnamon roll.
  • Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Once the cake is done, remove it from the oven. Let it cool in the pan for about 20 minutes to set properly.
  • Prepare the Pecan Glaze: While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and chopped pecans until smooth.
  • Glaze the Cake: Drizzle the pecan glaze over the slightly warm cake, allowing it to seep into the cake and set on top.
  • Serve: Allow the glaze to set for a few minutes before slicing the cake. Serve and enjoy this delightful twist on a classic cinnamon roll in cake form!