From simple mashes to casseroles, gratins and pies, sweet potatoes land in a variety of dishes and I can’t help but love them all so when I stumbled upon a recipe for sweet potatoes in a cake, I jumped all over making one of my own and WOW – talk about amazing!!! Oh the wonderful goodness!! This sweet potato cake is lip smacking good and will keep everyone coming back!!
8 cup bunt pan
1/3 cup finely chopped pecans
2 Tbsp. granulated sugar
3 tsp. ground cinnamon
1 box Betty Crocker® Gluten Free yellow cake mix
1/4 cup packed brown sugar
1/4 tsp. ground nutmeg
1 cup cooked and mashed sweet potatoes
1/2 cup vegetable oil
3 Tbsp. plain yogurt
2 tsp. gluten-free vanilla
Gluten-free powdered sugar
Heat oven to 350°F.
Spray bunt pan with cooking spray.
In small bowl, mix pecans, granulated sugar and 1 teaspoon of the cinnamon.
In large bowl, beat cake mix, brown sugar, 2 tsp. of the cinnamon, nutmeg, sweet potatoes, oil, yogurt, vanilla and eggs with electric mixer on low speed for about 45 seconds. Scrape bowl if needed during mixing.
Add the mix of pecans, granulated sugar and cinnamon and blend together with spoon.
Carefully spoon the batter into the bunt pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle lightly with powdered sugar.
Makes 12 super delicious servings