⭐ Introduction

There’s something extraordinary about a dessert that blends nostalgic comfort with deep Southern flavor, and this Sweet Potato Honeybun Cake with Pecans and Grated Sweet Potato Icing is exactly that kind of masterpiece. It’s the kind of cake that fills the kitchen with warm cinnamon–brown sugar aromas, the kind of dessert that gets people asking for seconds before they finish the first slice.

This cake draws inspiration from the classic Honeybun Cake—known for its moist texture and cinnamon swirl—then elevates it with earthy mashed sweet potatoes, crunchy pecans, and a luscious icing made with freshly grated sweet potato. It’s rich, sticky, sweet, and warmly spiced, with just the right balance of texture and soul-hugging comfort.

If you grew up enjoying honey buns from the corner store, you’ll instantly feel the nostalgia. But the addition of sweet potato brings it into full Southern holiday dessert territory. It’s perfect for Thanksgiving, potlucks, Sunday dinner, celebrations, and especially for anyone who loves the blend of sweet potato pie and moist cinnamon cake.

This recipe creates a tender crumb packed with moisture. The brown sugar–pecan swirl melts into the cake as it bakes, creating ribbons of caramelized flavor throughout. And that icing? It’s unlike anything else—you get creamy sweetness, a hint of spice, and the subtle texture of grated sweet potato that sets this cake apart from any traditional glaze.

Whether you serve it warm, chilled, or room temperature, this Sweet Potato Honeybun Cake is guaranteed to become one of those “write-it-down” recipes for your family collection.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 cup mashed cooked sweet potatoes
• 1 ½ cups granulated sugar
• ½ cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sour cream
• 1 cup chopped pecans

Cinnamon–Pecan Swirl:

• 1 cup brown sugar
• 2 teaspoons cinnamon
• ½ cup finely chopped pecans

Grated Sweet Potato Icing:

• 1 ½ cups powdered sugar
• 2 tablespoons melted butter
• ½ cup milk or heavy cream
• ½ cup grated raw sweet potato
• 1 teaspoon vanilla extract
• Pinch of cinnamon

Preparation

Step 1: Prepare the batter

In a large mixing bowl, whisk the sugar, oil, eggs, vanilla, and mashed sweet potatoes until fully combined. Add the sour cream and mix until smooth.

Step 2: Combine dry ingredients

In a separate bowl, sift the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Slowly fold the dry ingredients into the wet mixture until a smooth batter forms. Stir in the chopped pecans.

Step 3: Make the cinnamon swirl

Mix brown sugar, cinnamon, and pecans in a small bowl. Set aside.

Step 4: Layer the cake

Pour half the cake batter into a greased 9×13-inch pan. Sprinkle the cinnamon–pecan mixture evenly over the batter. Add the remaining batter on top and gently swirl with a knife for that signature honeybun ribbon.

Step 5: Bake the cake

Bake at 350°F (175°C) for 35–45 minutes or until a toothpick comes out clean.

Step 6: Prepare the icing

Whisk powdered sugar, melted butter, milk, vanilla, cinnamon, and grated sweet potato until smooth and slightly creamy.

Step 7: Ice the warm cake

Pour icing over the warm cake so it melts into the top and creates a glossy, sweet finish.

Variation

• Sweet Potato Maple Honeybun Cake
  Add 2 tablespoons of maple syrup to the batter and 1 tablespoon to the icing.
• No-Pecan Version
  Leave out nuts entirely for a softer, smoother swirl.
• Spiced Version
  Add cloves or ginger for a more fall-flavored cake.
• Cream Cheese Icing
  Replace half the milk with softened cream cheese for a thicker topping.

Cooking Note

For the best texture, bake until the center is fully set. Undercooking will make the swirl sink, while overcooking will dry out the sweet potato crumb. Pull the cake out the moment the toothpick shows light crumbs.

Serving Suggestions

• Serve warm with a scoop of vanilla bean ice cream.
• Drizzle with warm caramel and extra pecans.
• Pair with coffee or spiced chai.
• Dust lightly with powdered sugar for a bakery-style finish.

Tips

• Use fresh sweet potatoes, not canned puree, for the richest flavor.
• Don’t overmix the batter after adding the flour.
• Pour icing on while cake is warm for deeper absorption.
• Add more grated sweet potato for thicker, heartier icing.

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Nutritional Information (Approx.)

• Calories: 425 per slice
• Protein: 5g
• Sodium: 220mg

FAQs

1. Can I make this cake ahead of time?

Yes! It actually tastes even better the next day as the icing soaks into the cake.

2. Can I freeze Sweet Potato Honeybun Cake?

Absolutely—freeze slices individually for up to 2 months.

3. Do I have to add pecans?

No, the cake will still be moist and flavorful without them.

4. Can I use canned sweet potato puree?

Fresh mashed sweet potatoes give the best texture, but canned works in a pinch.

Conclusion

This Sweet Potato Honeybun Cake with Pecans and Grated Sweet Potato Icing delivers everything you love about warm Southern desserts—moist texture, cinnamon sweetness, nutty crunch, and a unique icing that brings real sweet potato flavor into every bite. Whether it’s for the holidays or a cozy family gathering, this cake brings comfort, nostalgia, and unforgettable flavor in every slice.

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