Sweet Potato Cake with Chocolate Pecan Glaze

Sweet Potato Cake with Chocolate Pecan Glaze ~ Life is busy. Life is crazy. Life is non-stop and certainly doesn’t seem to be slowing down any time soon so … I took a moment (or two) and made a cake. Perhaps it was to celebrate all of the good things in life and the heartwarming compassion that has risen out of the muddy Hurricane Harvey waters from not only my fellow Texans but from people all over the globe pitching in to help one another out. Perhaps it was to acknowledge the slightly cooler fall like temperatures creeping in (yay!). Perhaps it was for stress-eating my way through these last few hectic days/weeks. OR … Perhaps a little bit of everything. Either way my kiddos really enjoyed the benefits of this cake by having it after dinner for a few nights this past week and even for breakfast one morning(!). My boys love sweet potatoes but they really had no idea that they could be smashed into a cake let alone eaten in one. This tender cake gets topped with a hearty drizzle of chocolate and candied pecans. Lucky me, I even got to share this cake with the lovely Amanda Tatom over on Studio 512 –– watch the clip below. Grab a fork and go make this Sweet Potato Cake with Chocolate Pecan Glaze and share with friends.

Tender inside — yum! 

Print Recipe

Sweet Potato Cake with Chocolate Pecan Glaze

Prep Time

10-15 Minutes

Cook Time

45-55 Minutes

Servings

Peoples

Ingredients

• 2 Medium sweet potatoes (or one large) cooked until soft and skin removed
• 2 1/4 Cups all-purpose flour
• 2 Teaspoons baking powder
• 1 Teaspoons baking soda
• 2 Teaspoons ground cinnamon
• 1 Teaspoons ground ginger
• 1/4 Teaspoons ground nutmeg
• 1/2 Teaspoons kosher salt
• 3 Large eggs
• 3/4 Cup brown sugar
• 1/2 Cup granulated sugar
• 1/2 Cup vegetable oil
• 1/2 Cup apple sauce
• 1/4 Cup sour cream
• 1 Teaspoon vanilla extract

For the chocolate pecan glaze

• 2 Cups pecans lightly chopped
• 1 Cup dark chocolate chips
• 1/2 Cup coconut milk
• 2 Tablespoons unsalted butter
• 2 Tablespoons maple syrup
• 2 Tablespoons brown sugar
• 1/4 Teaspoon kosher salt

Prep Time 10-15 Minutes Cook Time 45-55 Minutes Servings Peoples Ingredients 2 Medium sweet potatoes (or one large) cooked until soft and skin removed 2 1/4 Cups all-purpose flour 2 Teaspoons baking powder 1 Teaspoons baking soda 2 Teaspoons ground cinnamon 1 Teaspoons ground ginger 1/4 Teaspoons ground nutmeg 1/2 Teaspoons kosher salt 3 Large eggs 3/4 Cup brown sugar 1/2 Cup granulated sugar 1/2 Cup vegetable oil 1/2 Cup apple sauce 1/4 Cup sour cream 1 Teaspoon vanilla extract For the chocolate pecan glaze 2 Cups pecans lightly chopped 1 Cup dark chocolate chips 1/2 Cup coconut milk 2 Tablespoons unsalted butter 2 Tablespoons maple syrup 2 Tablespoons brown sugar 1/4 Teaspoon kosher salt

Instructions

For the Sweet Potato Cake

1. Preheat oven to 350 degrees. Grease a traditional size bundt pan and set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and set aside.
2. In another large bowl add sweet potatoes and use a fork or masher to smooth out potatoes. Once fairly smooth add eggs, brown sugar, granulated sugar,vegetable oil, apple sauce, sour cream and vanilla and gently stir until well combined. Once well combined add the dry ingredients into the bowl. Continue to stir until well combined. Once well combined pour batter into the prepared bundt cake pan and place into the oven for 45-55 minutes or until a toothpick comes out clean. Then remove from the oven and let cool on a rack. Once cooled remove from pan and serve with Chocolate Pecan Gauce -- see below.

for the Chocolate Pecan Glaze

1. In a small sauce pan add butter, pecans, brown sugar, maple syrup, and salt. Place over low heat and mix together well until butter is fully melted. Once butter is melted pour mixture out onto a cookie sheet and place into the oven for 10 minutes. After 10 minutes, using a spatula gently flip pecans over and continue to cook for another 5-10 minutes until lightly toasted. Remove from oven and set aside to cool.
2. Place a small pan over low heat, add chocolate chips and coconut milk. Stir until completely melted and well combined then remove from heat. Drizzle chocolate sauce and pecans over Sweet Potato Cake and serve.