Sweet Potato Pecan Cake (Loaf or Bundt Pan)
Recipe by The Chef and the Baker RVA
A moist, warmly spiced sweet potato cake loaded with pecans, made easily with microwaved sweet potatoes and finished with a crunchy pecan topping. This versatile recipe can be baked in loaf pans or a Bundt pan and is perfect for fall gatherings or holiday tables.
IntermediateAmericanServes 16
Printable version with shopping checklist
Source Video
47m
Prep
1h 20m
Cook
15m
Cleanup
2h 22m
Total
Cost Breakdown
Total cost:$16.65
Per serving:$1.04
Critical Success Points
- • Microwaving sweet potatoes until fully soft and mashing thoroughly.
- • Removing stringy fibers from sweet potatoes if present.
- • Alternately adding flour and buttermilk mixture without overmixing.
- • Properly greasing pans and adding pecan garnish.
- • Baking until just done and cooling before unmolding.
Safety Warnings
- • Sweet potatoes will be very hot after microwaving; allow to cool before peeling.
- • Use caution when inverting hot pans to prevent burns.
- • Nut allergy warning: contains pecans.
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