Sweet potato and pecan cake

(25 ratings)

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Sweet potato and pecan cake
Sweet potato and pecan cake
  • Serves: 12-14

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Deliciously moist sweet potato and pecan cake is a must-make cake recipe. The sweet potato makes the sponge extra moist, with no butter required. The pecans are spiced with allspice and cinnamon and the frosting is infused with dark maple syrup.


For the cake:
  • 175g sweet potato, peeled and coarsely grated
  • 25g self-raising flour
  • 150g light muscovado sugar
  • 1tsp ground allspice
  • 1tsp ground cinnamon, plus a pinch to decorate
  • 150ml light olive oil
  • 3 medium free-range eggs, beaten
  • 125g soft pitted dates, roughly chopped
  • 125g pecans, roughly chopped, plus extra to decorate

For the frosting:

  • 125g full-fat soft cheese
  • 300g icing sugar, sifted
  • 100g soft butter
  • 3tbsp dark maple syrup

Store in an airtight tin in a cool dark place for up to 2 days, or in the fridge for up to a week.


  1. Heat oven to 180C/gas 4 and grease and line the base of two 20cm round cake tins. In a bowl, mix together all the cake ingredients with a spoon for 2 mins. Divide between the cake tins and smooth the surface with a wet spoon.
  2. Bake for 25-30 mins until just springy to the touch. Remove from the oven, cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
  3. For the frosting, stir together all the ingredients in a large bowl, then whisk with an electric mixer until light and creamy (about 5 mins). Chill for 30 mins.
  4. Spread half the frosting over one of the cakes, top with the second and spread with the remaining frosting. Scatter with reserved pecans and dust with a pinch of cinnamon.

Your rating

Average rating

  • 3
(25 ratings)

Your comments

Laureen Pope

Wished I had read the comments before making the cake as I had the same experience. Very flat cake and soggy, not sure if this was the sweet potato or the oil I cooked the cake for longer to dry it out. Still edible but not as expected, an expensive mistake.

Paula Parkins

mine is a greasy mess very dissapointed, i guess you have to beat the eggs for ages to make the rise ?? either that or the flour ratio is wrong

Graham Clews

Just made the sweet potato and pecan cake. These ingredient quantities especially the flour cannot be right as I've ended up with a flat greasy mess!!!!! Thanks


The sweet potatoes worked well but using more flour perhaps whole meal as the texture of the bake is very moist and soft


Yes, I think you mean 225g self raising flour not 25g?


I used walnuts instead of pecans. It tasted wonderful but not sure that only 25g of flour is enough. It was quite dense and not very cake like. Should the recipe have more flour that? Well worth having a go though as it is so yummy and a lovely change from carrot cake.

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