Sweet Potato Loaf Cake with Cinnamon & Pecans
Dessert

Sweet Potato Loaf Cake

with Cinnamon & Pecans

115 MIN
$14.99 9 Servings
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From the Test Kitchen

This comforting, seasonal cake gets rich, warming flavors from a batter of mashed sweet potato, cream, sugar, and a blend of cinnamon, ginger, cardamom, and allspice. We're topping it with chopped pecans and a bit more sugar before baking for a sweet, crunchy finish.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    300 Cals (est.)
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fresh
ingredients
Sweet Potato Loaf Cake with Cinnamon & Pecans
Title
  • ½ cup Biscuit Mix
  • 1 cup All-Purpose Flour
  • 2 oz Salted Butter
  • 1 tsp Baking Powder
  • 5 Tbsps Light Brown Sugar
  • ½ cup Sugar
  • 1 Pasture-Raised Egg
  • ¼ cup Sour Cream
  • ½ cup Cream
  • ½ lb Sweet Potato
  • ¼ cup Roasted Pecans
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
step-by-step
instructions
Cook & mash the sweet potato
1 Cook & mash the sweet potato

Place an oven rack in the center of the oven, then preheat to 375°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the sweet potato; peel, then medium dice. Once boiling, add the diced sweet potato to the pot and cook 11 to 13 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and transfer to a large bowl. Add the butter. Using a fork or potato masher, mash until smooth. Set aside to cool slightly.

Prepare the dry ingredients
2 Prepare the dry ingredients

Meanwhile, roughly chop the pecans. In a bowl, combine the flour, biscuit mix, baking powder, and warming spices. Whisk to combine.

Prepare the wet ingredients
3 Prepare the wet ingredients

To the bowl of mashed sweet potato, add the cream, sour cream, egg, brown sugar, and all but 2 teaspoons of the granulated sugar; whisk to thoroughly combine.

Mix the batter
4 Mix the batter

Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until no white streaks remain.

Bake the cake & serve your dish
5 Bake the cake & serve your dish

Lightly grease a 9-by-5-inch loaf pan. Transfer the batter to the pan; spread into an even layer. Evenly top with the chopped pecans and remaining granulated sugar. Bake 25 minutes. Leaving the oven on, remove from the oven. Carefully cover with foil. Return to the oven and bake 30 to 35 minutes, or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven. Let stand at least 30 minutes before serving. Enjoy!

Tips from Home Chefs

Sweet Potato Loaf Cake

Cook & mash the sweet potato
1 Cook & mash the sweet potato

Place an oven rack in the center of the oven, then preheat to 375°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the sweet potato; peel, then medium dice. Once boiling, add the diced sweet potato to the pot and cook 11 to 13 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and transfer to a large bowl. Add the butter. Using a fork or potato masher, mash until smooth. Set aside to cool slightly.

2 Prepare the dry ingredients

Meanwhile, roughly chop the pecans. In a bowl, combine the flour, biscuit mix, baking powder, and warming spices. Whisk to combine.

Prepare the dry ingredients
Prepare the wet ingredients
3 Prepare the wet ingredients

To the bowl of mashed sweet potato, add the cream, sour cream, egg, brown sugar, and all but 2 teaspoons of the granulated sugar; whisk to thoroughly combine.

4 Mix the batter

Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until no white streaks remain.

Mix the batter
Bake the cake & serve your dish
5 Bake the cake & serve your dish

Lightly grease a 9-by-5-inch loaf pan. Transfer the batter to the pan; spread into an even layer. Evenly top with the chopped pecans and remaining granulated sugar. Bake 25 minutes. Leaving the oven on, remove from the oven. Carefully cover with foil. Return to the oven and bake 30 to 35 minutes, or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven. Let stand at least 30 minutes before serving. Enjoy!

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