Prepare the Sweet Potatoes:
Preheat your oven to 350°F (175°C). Prick the sweet potatoes with a fork and bake them for about 45 minutes or until tender. Once they’ve cooled, peel and mash them to get 1 cup of mashed sweet potatoes.
Make the Cake Batter:
In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil. Mix until smooth and well combined. Add the eggs, one at a time, mixing after each addition. Stir in the vanilla extract.
Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures that all the dry ingredients are evenly distributed throughout the batter.
Blend Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can affect the texture of the cake. Gently fold in the chopped pecans, which will add a delicious crunch to the cake.
Bake the Cake:
Pour the batter into a greased 9×13 inch baking pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan before glazing.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, honey, melted butter, milk, and vanilla extract until smooth. Adjust the amount of milk to get the desired consistency for the glaze—it should be pourable but not too runny.
Glaze the Cake:
Pour the glaze evenly over the warm cake, letting it soak in for a few minutes. The glaze will add a lovely sweetness that complements the spices in the cake.
Serve:
Cut the cake into squares and serve. For added crunch, you can sprinkle extra chopped pecans on top of the glaze before serving. Enjoy your delicious Sweet Potato Honey Bun Cake with Pecans!
