Name: Sweet Potato Honeybun Cake with Pecans & Sweet Potato Icing | Moist Southern Dessert
Ingredients: 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; 1 cup brown sugar; 2 teaspoons cinnamon; ½ cup finely chopped pecans; 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

Ingredients

Scale

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

Instructions

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.

Notes

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.