Sweetpotato Snack Cake
Description
A sweet little cake is just perfect to share during parties or just enjoy for a dessert the family will love! Not to mention, sweetpotatoes add the perfect amount of moisture the cake, and the pecans make this recipe pure magic.
Ingredients
Instructions
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Bake 2-3 medium-sized sweetpotatoes at 400°F for 1 hour. Sweetpotatoes should be soft and fragrant. Set aside to cool.
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Peel and mash sweetpotatoes in a medium-sized bowl. Measure out two cups of sweetpotato, mash it up and set aside. (Mash should be room temperature).
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Toast the pecans, if not already toasted. Lower oven temperature to 375°F and bake nuts on a clean sheet pan for 8-10 minutes until dark brown. Take care not to burn them. They should be fragrant but smell burned.
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Lower oven temperature again to 350°F. Grease a 9 X 13″ pan with softened butter.
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Using a whisk, combine all dry ingredients except sugar in a large bowl, set aside.
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In another large bowl, combine sweetpotato mash, sugar and buttermilk. Add eggs one at a time and whisk until combined. Slowly stream in oil, and whisk until combined. Add wet mixture/sweetpotato into dry ingredients, folding in together.
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Once ingredients are almost combined, add pecans and chocolate. Fold gently until incorporated and being careful not to over mix.
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Pour batter into greased cake pan and bake for 45-50 minutes, or until cake is set. It should be dark golden brown on the top and the center of the cake should spring slightly when pressed.
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Cool completely for 20-30 minutes before serving.
