Ingredients
Cake:
– 2 cups cooked sweet potatoes, mashed
– 1 3/4 cups all-purpose flour
– 1/2 cup sugar
– 1/2 cup brown sugar
– 2/3 cup buttermilk
– 1/2 cup vegetable or canola oil
– 2 eggs
– 3/4 teaspoon baking powder
– 1 teaspoon vanilla extract
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
Frosting:
– 1 cup powdered sugar
– 1/2-3/4 cup pecans, chopped
– 1/2 cup brown sugar
– 1/4 cup heavy cream
– 1/4 cup (1/2 stick) unsalted butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions
1. Preheat oven to 350ºF (175ºC) and lightly grease an 8×8-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl or mixer, beat together eggs and sweet potato, then mix in oil, buttermilk, and vanilla extract.
4. Gradually mix dry ingredients into wet ingredients and stir until just incorporated.
5. Pour batter into the greased baking dish and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove cake from the oven and let cool.
7. As the cake cools, melt butter in a medium saucepan over medium heat, then stir in cream and sugar.
8. Bring the mixture to a boil while stirring constantly, then remove from heat and whisk in powdered sugar.
9. Once smooth, stir in vanilla extract and salt. Fold in chopped pecans.
10. Let frosting cool for 2-5 minutes, then pour over the cake and let set.
11. Slice into squares and enjoy!
Enjoy!
