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Sweet Potato Honeybun Cake with Pecans

A moist and tender sweet potato cake swirled with cinnamon and honey, topped with crunchy pecans for a delightful dessert or brunch treat.

Ingredients

Scale

For the Crust:

  • 2 cups mashed sweet potatoes
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan.
  2. In a large bowl, mix mashed sweet potatoes, granulated sugar, oil, eggs, and vanilla until well combined.
  3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to sweet potato mixture, stirring until just combined.
  4. Pour half the batter into prepared pan. Drizzle with half the honey and sprinkle with half the brown sugar, cinnamon, and pecans.
  5. Spread remaining batter over top. Drizzle with remaining honey and sprinkle with remaining brown sugar, cinnamon, and pecans.
  6. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett