I love turning leftover mashed sweet potatoes into this tender, warmly spiced cake, especially when Thanksgiving calls for one more dessert. Toasty pecans and a tangy cream cheese frosting make every slice feel special.
Why You’ll Love This Sweet Potato Pecan Cake
This cake is a delicious way to use plain mashed sweet potatoes after a holiday meal. They keep the crumb soft and moist, while cinnamon, nutmeg, and crunchy pecans bring cozy autumn flavor. It comes together in one pan and is easy to share with family and friends.
Sweet Potato Pecan Cake Ingredients & Substitutions
Use mashed sweet potatoes that are plain or lightly seasoned, rather than a sweetened casserole. Let chilled leftovers come to room temperature before mixing.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- 3/4 cup neutral oil, such as canola oil
- 1 1/2 cups mashed cooked sweet potato
- 1 teaspoon alcohol-free vanilla extract
- 1 cup chopped pecans, plus extra for topping if desired
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk, plus more as needed
- 1/4 teaspoon salt for the frosting
If you do not have pecans, walnuts work well. You can use melted butter in place of the oil, though the cake may be a little less moist.
Step-by-Step Instructions to Make Sweet Potato Pecan Cake
1. Prepare the pan and oven
Heat the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan and line the bottom with parchment paper if you like. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
2. Mix the wet ingredients
In a large bowl, whisk the brown sugar, granulated sugar, eggs, and oil until smooth. Stir in the mashed sweet potato and alcohol-free vanilla extract.
3. Finish the batter
Add the dry ingredients to the sweet potato mixture and stir just until no dry streaks remain. Fold in the chopped pecans. Scrape the batter into the prepared pan and smooth the top.
4. Bake and cool
Bake for 32 to 38 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs. Cool the cake completely in the pan before frosting.
5. Make the frosting
Beat the cream cheese and butter until creamy. Add the powdered sugar a little at a time, then mix in the milk, alcohol-free vanilla extract, and salt. Beat until smooth and spreadable, adding a small splash of milk if needed. Spread over the cooled cake and finish with extra pecans.
Tips for Success
- Measure the mashed sweet potato after cooking and mashing. Excess liquid can make the cake heavy, so drain very soft or watery potatoes first.
- Bring the eggs and frosting ingredients to room temperature for a smoother batter and frosting.
- Mix the batter only until the flour disappears. Overmixing can make the cake dense.
- For the best pecan flavor, toast the nuts in a dry skillet over medium-low heat for a few minutes, stirring often. Cool them before adding to the batter.
- Let the cake cool fully before frosting so the cream cheese topping stays in place.
Variations of Sweet Potato Pecan Cake
Stir 1/2 cup raisins or dried cranberries into the batter for a fruitier bite. For extra warmth, add 1/4 teaspoon ground ginger or a pinch of cloves. You can also bake the batter in two greased 8-inch round pans, checking for doneness after about 25 minutes. For a simpler finish, dust cooled slices with powdered sugar instead of making frosting.
Serving Suggestions: What to Pair with Sweet Potato Pecan Cake
Serve the cake at room temperature with coffee, black tea, or warm spiced cider. For a holiday dessert spread, pair it with fruit, pumpkin pie, or a scoop of vanilla ice cream. Smaller squares are just right after a generous Thanksgiving dinner.
Storage & Reheating Instructions
Because of the cream cheese frosting, cover and refrigerate the cake for up to 4 days. Let individual pieces sit at room temperature for about 15 minutes before serving for the softest texture. To freeze, wrap unfrosted cake portions well and freeze for up to 2 months. Thaw overnight in the refrigerator, then frost before serving. This cake is best enjoyed cool or at room temperature, so reheating is not needed.
Memories Made Around the Table
I love the little bit of holiday magic that comes from giving leftover sweet potatoes a new purpose. This cake makes the kitchen smell like cinnamon and toasted pecans, and it is the kind of dessert that invites everyone to linger for another cup of coffee and one more slice.
FAQs
Can I use leftover sweet potato casserole?
You can, but casserole often includes extra sugar, butter, or liquid. Use it only if the mixture is not overly sweet or loose, and expect a slightly sweeter cake. Plain mashed sweet potatoes give the most dependable result.
How do I know when the cake is done?
The center should spring back lightly when touched, and a toothpick inserted in the middle should come out clean or with a few moist crumbs. Begin checking at 32 minutes since ovens can vary.
Can I make this cake ahead?
Yes. Bake the cake a day ahead, cool it completely, cover it, and refrigerate. Frost it before serving or store it already frosted in the refrigerator.
Can I leave out the pecans?
Yes. Leave them out for a smooth, tender cake, or replace them with chopped walnuts if you prefer another nut.
Final Thoughts
Sweet potato pecan cake is a comforting Thanksgiving dessert that turns an extra helping of mashed sweet potatoes into something worth celebrating. Keep this easy sheet cake in mind whenever you want a warmly spiced treat to share.
Sweet Potato Pecan Cake
Equipment
- 1 9-by-13-inch baking pan
- 2 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer
Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup brown sugar packed
- 0.5 cup granulated sugar
- 3 large eggs at room temperature
- 0.75 cup neutral oil such as canola oil
- 1.5 cups mashed cooked sweet potato plain or lightly seasoned
- 1 teaspoon alcohol-free vanilla extract
- 1 cup pecans chopped, plus extra for topping if desired
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons milk plus more as needed
- 0.25 teaspoon salt for the frosting
Instructions
- Heat the oven to 350°F. Grease a 9-by-13-inch baking pan and line the bottom with parchment paper if desired. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- In a large bowl, whisk the brown sugar, granulated sugar, eggs, and oil until smooth. Stir in the mashed sweet potato and alcohol-free vanilla extract.
- Add the dry ingredients to the sweet potato mixture and stir just until no dry streaks remain. Fold in the chopped pecans. Scrape the batter into the prepared pan and smooth the top.
- Bake for 32 to 38 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs. Cool the cake completely in the pan before frosting.
- Beat the cream cheese and butter until creamy. Add the powdered sugar a little at a time, then mix in the milk, alcohol-free vanilla extract, and salt. Beat until smooth and spreadable, adding a small splash of milk if needed. Spread over the cooled cake and finish with extra pecans.