Sweet Potato Cake with Maple Pecan Glaze

Quick Benefits

Sweet Potato Cake with Maple Pecan Glaze is the perfect cozy dessert for fall gatherings, holidays, or anytime you want something sweet, moist, and comforting. The natural sweetness and moisture of sweet potatoes pair beautifully with warm spices and a rich maple glaze. It’s simple to make, great for a crowd, and tastes even better the next day.

Essential Ingredients

Cake:

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 4 tsp baking powder
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 2 cups cooked sweet potatoes, peeled and mashed
  • 1½ cups milk
  • 2 eggs, beaten
  • 2 tsp vanilla extract
  • ½ cup butter, melted

Crumble Topping:

  • 1 cup brown sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp ground cinnamon
  • ½ cup butter, softened

Maple Glaze:

  • 2 cups powdered sugar
  • 3 tbsp milk
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ cup pecans, chopped (optional)

Preparation Steps

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Make the batter:
    In a large bowl, whisk flour, sugar, baking powder, nutmeg, and salt. In a separate bowl, mix mashed sweet potatoes with milk, then stir in eggs and vanilla. Combine wet and dry mixtures, then fold in melted butter. Pour into your prepared dish.
  3. Make the crumble topping:
    In a bowl, combine brown sugar, flour, and cinnamon. Cut in softened butter until crumbly. Sprinkle over the cake batter and gently swirl in.
  4. Bake the cake:
    Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  5. Prepare the glaze:
    In a bowl, whisk together powdered sugar, milk, maple syrup, vanilla, and cinnamon until smooth.
  6. Finish the cake:
    Drizzle glaze over the warm cake and top with chopped pecans, if using.

Health Benefits

  • Sweet potatoes are rich in fiber, antioxidants, and vitamin A.
  • Lower refined sugar content compared to traditional cakes—sweet potatoes provide natural sweetness.
  • Nuts (if added) bring healthy fats and protein.
  • Spices like cinnamon and nutmeg offer anti-inflammatory properties and a warm flavor without added calories.

Serving Suggestions

  • Casual snack: Serve warm with coffee or tea.
  • Dessert plate: Add a dollop of whipped cream or a scoop of vanilla ice cream.
  • Holiday brunch or potluck: Slice into squares and arrange on a festive platter with extra glaze drizzled on top.
  • Gift it: Wrap slices individually in wax paper and twine for a sweet homemade treat.

Creative Variations

  • Mini loaves or muffins: Divide the batter into muffin tins or mini loaf pans for individual portions.
  • Add-ins: Mix in raisins, dried cranberries, or white chocolate chips for extra layers of flavor.
  • Vegan version: Use plant-based milk, flax eggs, and vegan butter alternatives.
  • Gluten-free: Substitute with a 1:1 gluten-free baking flour blend.

Storage Tips

  • Room temperature: Store covered for up to 2 days.
  • Refrigerator: Keeps well for up to 5 days. Warm slices before serving for best texture.
  • Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight and reheat in the oven or microwave.

Pro Tips

  • Smooth mash: Use a blender or food processor if needed for ultra-creamy sweet potato texture.
  • Don’t overmix the batter—this keeps your cake light and tender.
  • Double the glaze if you’re a fan of extra sweetness!
  • Toast the pecans before topping for extra crunch and flavor.

Frequently Asked Questions

Q: Can I use canned sweet potatoes?
A: Yes, just be sure to drain and mash them well, and avoid any that are canned in syrup.

Q: Can I make this ahead of time?
A: Absolutely! The flavor actually improves the next day. Store covered and glaze before serving.

Q: What’s the best way to cook sweet potatoes for this recipe?
A: Roast or boil them until fork-tender, then mash until smooth. Roasting enhances their natural sweetness.

Q: Can I skip the crumble topping?
A: You can, but it adds a wonderful texture. Feel free to simplify or use only the glaze if preferred.

Q: Is this recipe kid-friendly?
A: Definitely! It’s mildly spiced and naturally sweet—kids often love it!

Nutrition Facts (Per Serving – 1/12 of cake, approx.):

  • Calories: ~300
  • Total Fat: ~15g
  • Carbohydrates: ~40g
  • Protein: ~4g
  • Fiber: ~2g
  • Sugar: ~25g

Leave a Comment