Recipe

Praline Sweet Potato Cake

cropped BFcupcakeAuthorBF AdminYields12 ServingsCategoryTags, ,
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins

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

Sweet Potato Cake
 3 cups flour
 1 tsp baking powder
 ½ tsp salt
 ¼ tsp nutmeg
 ½ tsp cinnamon
 1 ½ cups unsalted Tillamook butter 3 sticks at room temperature
 1 cup brown sugar
 1 ½ cups sugar
 5 eggs
 2 tsp vanilla extract
 1 cup sweet potato puree
Praline Topping
 1 cup brown sugar
 1 stick unsalted Tillamook butter
 ¼ cup evaporated milk
 1 tsp vanilla extract
 1 cup icing sugar
 1 cup pecans toasted and chopped

Directions

1

Bake sweet potatoes for 1 hour at 350 or until soft. Remove and allow to cool

2

Mash or put in blender until smooth

3

Sift dry ingredients together (flour, spices, baking powder, salt) and set aside

4

Cream room temperature butter with brown sugar, white sugar together in a large
bowl

5

Then add eggs (1 at a time) & evenly mix. Next add sweet potato puree and vanilla extract and mix until evenly combined

6

Mix in dry ingredients, alternating between the milk and dry ingredients

7

Pour batter into a buttered and floured bundt pan

8

Bake between 1 hour to 1 hour and fifteen minutes and allow to cool

Praline Topping
9

Heat butter in saucepan over medium and stir in brown sugar when melted.

10

Next add evaporated milk bringing mixture to a slight simmer before turning off heat. Pour into bowl and allow to cool slightly.

11

Stir in icing sugar, then mix in chopped toasted pecans. Adjust the ratios to meet your desired taste and texture.

12

Pour over cooled cake and enjoy with a scoop of Tillamook Vanilla bean ice cream

Ingredients

Sweet Potato Cake
 3 cups flour
 1 tsp baking powder
 ½ tsp salt
 ¼ tsp nutmeg
 ½ tsp cinnamon
 1 ½ cups unsalted Tillamook butter 3 sticks at room temperature
 1 cup brown sugar
 1 ½ cups sugar
 5 eggs
 2 tsp vanilla extract
 1 cup sweet potato puree
Praline Topping
 1 cup brown sugar
 1 stick unsalted Tillamook butter
 ¼ cup evaporated milk
 1 tsp vanilla extract
 1 cup icing sugar
 1 cup pecans toasted and chopped

Directions

1

Bake sweet potatoes for 1 hour at 350 or until soft. Remove and allow to cool

2

Mash or put in blender until smooth

3

Sift dry ingredients together (flour, spices, baking powder, salt) and set aside

4

Cream room temperature butter with brown sugar, white sugar together in a large
bowl

5

Then add eggs (1 at a time) & evenly mix. Next add sweet potato puree and vanilla extract and mix until evenly combined

6

Mix in dry ingredients, alternating between the milk and dry ingredients

7

Pour batter into a buttered and floured bundt pan

8

Bake between 1 hour to 1 hour and fifteen minutes and allow to cool

Praline Topping
9

Heat butter in saucepan over medium and stir in brown sugar when melted.

10

Next add evaporated milk bringing mixture to a slight simmer before turning off heat. Pour into bowl and allow to cool slightly.

11

Stir in icing sugar, then mix in chopped toasted pecans. Adjust the ratios to meet your desired taste and texture.

12

Pour over cooled cake and enjoy with a scoop of Tillamook Vanilla bean ice cream

Praline Sweet Potato Cake

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