AuthorEden HagosYields12 ServingsCategoryNorth American
The holidays are around the corner and that means it's time to to pull out your whisk and bundt pans- baking season has officially arrived! This decadent Sweet Potato Praline cake combines the best of all of our holiday favorites, from sweet potatoes to pecans and warm fall spices like nutmeg. Made with Tillamook's creamy unsalted butter, this cake is ultra rich and so so delicious! Try a slice with a scoop of Tillamook’s Vanilla bean ice cream to kick it up a notch! Head over to https://www.tillamook.com/tillamaps/ to find Tillamook products near you!
Ingredients
Directions
Bake sweet potatoes for 1 hour at 350 or until soft. Remove and allow to cool
Mash or put in blender until smooth
Sift dry ingredients together (flour, spices, baking powder, salt) and set aside
Cream room temperature butter with brown sugar, white sugar together in a large
bowl
Then add eggs (1 at a time) & evenly mix. Next add sweet potato puree and vanilla extract and mix until evenly combined
Mix in dry ingredients, alternating between the milk and dry ingredients
Pour batter into a buttered and floured bundt pan
Bake between 1 hour to 1 hour and fifteen minutes at 350 and allow to cool
Heat butter in saucepan over medium and stir in brown sugar when melted.
Next add evaporated milk bringing mixture to a slight simmer before turning off heat. Pour into bowl and allow to cool slightly.
Stir in icing sugar, then mix in chopped toasted pecans. Adjust the ratios to meet your desired taste and texture.
Pour over cooled cake and enjoy with a scoop of Tillamook Vanilla bean ice cream
Ingredients
Directions
Bake sweet potatoes for 1 hour at 350 or until soft. Remove and allow to cool
Mash or put in blender until smooth
Sift dry ingredients together (flour, spices, baking powder, salt) and set aside
Cream room temperature butter with brown sugar, white sugar together in a large
bowl
Then add eggs (1 at a time) & evenly mix. Next add sweet potato puree and vanilla extract and mix until evenly combined
Mix in dry ingredients, alternating between the milk and dry ingredients
Pour batter into a buttered and floured bundt pan
Bake between 1 hour to 1 hour and fifteen minutes at 350 and allow to cool
Heat butter in saucepan over medium and stir in brown sugar when melted.
Next add evaporated milk bringing mixture to a slight simmer before turning off heat. Pour into bowl and allow to cool slightly.
Stir in icing sugar, then mix in chopped toasted pecans. Adjust the ratios to meet your desired taste and texture.
Pour over cooled cake and enjoy with a scoop of Tillamook Vanilla bean ice cream
