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Sweet Potato Pecan Cake (Loaf or Bundt Pan)

Recipe by The Chef and the Baker RVA

A moist, warmly spiced sweet potato cake loaded with pecans, made easily with microwaved sweet potatoes and finished with a crunchy pecan topping. This versatile recipe can be baked in loaf pans or a Bundt pan and is perfect for fall gatherings or holiday tables.

IntermediateAmericanServes 16

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Source Video
47m
Prep
1h 20m
Cook
15m
Cleanup
2h 22m
Total

Cost Breakdown

$16.65
Total cost
$1.04
Per serving

Critical Success Points

  • Microwaving sweet potatoes until fully soft and mashing thoroughly.
  • Removing stringy fibers from sweet potatoes if present.
  • Alternately adding flour and buttermilk mixture without overmixing.
  • Properly greasing pans and adding pecan garnish.
  • Baking until just done and cooling before unmolding.

Safety Warnings

  • Sweet potatoes will be very hot after microwaving; allow to cool before peeling.
  • Use caution when inverting hot pans to prevent burns.
  • Nut allergy warning: contains pecans.

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