Description
A moist and comforting dessert made with sweet potatoes, soaked in buttery caramel sauce, and topped with whipped cream and crunchy pecans.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups mashed sweet potatoes
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup caramel sauce
- 1 container (8 oz) whipped topping
- ½ cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large bowl, beat together the mashed sweet potatoes, eggs, brown sugar, granulated sugar, vegetable oil, milk, and vanilla until smooth.
- In a separate bowl, whisk the flour, cinnamon, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until fully combined.
- Pour the batter into your prepared pan and smooth the top. Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes. Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake.
- Pour the caramel sauce evenly over the cake so it seeps into the holes. Allow to cool completely.
- Spread whipped topping over the cake and sprinkle with chopped pecans. Chill before serving if desired.
Notes
- Use freshly mashed sweet potatoes for best flavor and texture.
- Toast the pecans before sprinkling for extra crunch and aroma.
- Chill the whipped topping before spreading for cleaner finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg