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Sweet Potato Pecan Cake (Loaf or Bundt Pan)
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.
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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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