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Sweet Potato Honeybun Cake

Delightful Sweet Potato Honeybun Cake: A Southern Treasure

This Sweet Potato Honeybun Cake combines the earthy sweetness of sweet potatoes with a buttery cake, creating a comforting dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup mashed sweet potatoes (cooked and cooled) use jewel or garnet sweet potatoes for better texture and flavor
  • 1 cup granulated sugar can substitute with brown sugar for a deeper flavor
  • 1 cup vegetable oil can substitute with melted coconut oil or applesauce for a lighter option
  • 4 large eggs no direct substitutes recommended for this role
  • 2 cups all-purpose flour can use gluten-free flour blend for a gluten-free version
  • 1 teaspoon baking powder ensure freshness for best results
  • 1 teaspoon baking soda ensure freshness for best results
  • 1 teaspoon ground cinnamon freshly grated cinnamon enhances flavor
  • 1/2 teaspoon ground nutmeg use freshly grated for better flavor
  • 1/2 teaspoon salt essential for depth of flavor
  • 1 teaspoon vanilla extract using pure vanilla will yield a superior taste
  • 1 cup chopped pecans can substitute with walnuts or omit for nut-free
For the Icing
  • 1/2 cup mashed sweet potatoes use the same type for uniformity in flavor
  • 2 cups powdered sugar can reduce to taste or substitute with a powdered sugar alternative for a lighter option
  • 1/4 cup unsalted butter, softened can use vegan butter for a dairy-free version
  • 1 teaspoon vanilla extract use pure for the best results
  • 1/4 cup milk use dairy or non-dairy milk as preferred (e.g., almond, oat)

Equipment

  • Large mixing bowl
  • 9x13-inch baking pan
  • Whisk
  • spatula
  • medium bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing and flouring it.
  2. In a large mixing bowl, combine 1 cup of cooled, mashed sweet potatoes, 1 cup of granulated sugar, and 1 cup of vegetable oil. Mix until glossy and well-combined.
  3. Add 4 large eggs, one at a time, beating well after each addition.
  4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt.
  5. Gradually add the dry ingredients to the sweet potato mixture, folding gently until just combined.
  6. Stir in 1 teaspoon of vanilla extract and 1 cup of chopped pecans.
  7. Pour the batter into the prepared baking pan, smoothing it out with a spatula.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes.
  9. Prepare the icing by mixing together 1/2 cup of mashed sweet potatoes, 1/4 cup of softened unsalted butter, and 1 teaspoon of vanilla extract until smooth.
  10. Gradually sift in 2 cups of powdered sugar, mixing continuously, and adjust with 1/4 cup of milk as needed for a spreadable consistency.
  11. Spread the icing evenly over the cooled cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 7000IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Wrap individual slices for longer storage in the freezer for up to 3 months.

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