This cake is soft, moist, and packed with fall flavors. It’s like a warm hug in every bite.
The sweet potato gives it a rich, dense texture (but not heavy), and the brown sugar pecan praline on top? Oh my.
Crunchy, sweet, buttery—basically, the best part.
I’ve made this one for holidays, potlucks, and quiet weekends when I just needed something cozy. It never lasts long.
Why I Love This Recipe
I love this cake for so many reasons—it’s one of those “everyone asks for the recipe” bakes:
- It’s deeply flavorful without being too sweet
- Uses real sweet potatoes, not canned
- That praline topping is ridiculously easy and makes it feel fancy
- It tastes even better the next day
- It’s a Southern classic with a modern twist
Servings and Time
Serves: 10-12 slices
Total Time: 1 hour 15 minutes
Prep Time: 25 minutes
Cook Time: 45–50 minutes
Macros per Slice (Based on 12 servings)
- Calories: 345
- Protein: 4g
- Carbs: 42g
- Fat: 19g
- Fiber: 2g
- Sugar: 27g
Why This Recipe Works (Quick Science)
Sweet potatoes are naturally moist and starchy, so they lock in hydration while adding richness. The acid in brown sugar activates baking soda, giving a perfect lift. And by pouring the warm praline over the cake while it’s still hot, it slightly sinks into the top, creating a gooey-crunchy topping that fuses with the cake.
Common Mistakes
- Not cooling the sweet potatoes: Warm mashed potatoes can mess with your batter texture.
- Overmixing the batter: You’ll get a tough cake—mix just until combined.
- Skipping the parchment: That praline can stick to pans like glue—grease and line your pan.
- Undercooking: This cake is moist, so test it with a skewer in the center—look for moist crumbs, not wet batter.
What You’ll Need
For the Cake:
- 1 ½ cups mashed sweet potatoes (about 2 medium, cooked and peeled)
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
For the Praline Topping:
- ½ cup unsalted butter
- ½ cup brown sugar
- 2 tbsp heavy cream
- 1 cup chopped pecans
- ½ tsp vanilla extract
Tools Required
- 9×13” baking dish
- Mixing bowls
- Whisk
- Electric mixer or hand whisk
- Spatula
- Small saucepan
- Cooling rack
- Parchment paper
Pro Tips
- Roast your sweet potatoes ahead of time—roasted gives deeper flavor than boiled
- Don’t rush the praline—it thickens fast, so have everything ready
- Use real buttermilk if you can—it makes the crumb tender
- For even baking, let all ingredients come to room temp
- Chill leftovers—the praline firms up beautifully overnight
Substitutions and Variations
- Use pumpkin puree instead of sweet potato (same amount)
- Add a pinch of cloves for more spice
- Swap pecans with walnuts if needed
- Use sour cream instead of buttermilk (same amount)
Make Ahead Tips
- You can roast and mash the sweet potatoes 1–2 days ahead
- Bake the cake a day before and store unfrosted—add the praline topping fresh
Instructions
Step 1: Prep Sweet Potatoes
Cook and mash 2 medium sweet potatoes until smooth. You’ll need 1 ½ cups. Let them cool completely.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ½ tsp ground ginger.
Step 3: Mix Wet Ingredients
In another bowl, whisk together ½ cup melted butter, 1 cup brown sugar, ½ cup white sugar, 2 eggs, ½ cup buttermilk, 1 tsp vanilla, and the cooled 1 ½ cups mashed sweet potatoes. Mix until smooth.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry and gently fold with a spatula until just combined. Don’t overmix.
Step 5: Bake
Pour batter into a greased and parchment-lined 9×13” pan. Smooth the top. Bake at 350°F for 45–50 minutes until a skewer comes out with moist crumbs.
Step 6: Make the Praline Topping
In a saucepan over medium heat, melt ½ cup butter, then add ½ cup brown sugar and 2 tbsp heavy cream. Stir and simmer for 2–3 minutes until bubbly. Remove from heat and stir in 1 cup chopped pecans and ½ tsp vanilla.
Step 7: Pour Praline Over Cake
As soon as the cake comes out, pour the warm praline topping evenly over it. Use a spatula to spread gently. Let it soak and cool.
Leftovers and Storage
- Store leftovers in an airtight container at room temp for 2 days or refrigerate up to 5 days
- This cake tastes even better the next day
- You can freeze individual slices (wrapped well) for up to 1 month
What to Serve With
- A scoop of vanilla ice cream
- Whipped cream or whipped Greek yogurt
- Hot coffee or chai tea
- A drizzle of maple syrup if you’re feeling extra
FAQ
Can I use canned sweet potatoes?
Yes, just make sure they’re not in syrup—drain and mash before measuring.
Can I make it gluten-free?
Yes, use a good 1:1 gluten-free flour blend—Bob’s Red Mill works well here.
Do I have to use pecans?
Nope! Walnuts or even chopped almonds work too.
Can I double this for a crowd?
Absolutely—use two pans or a sheet pan and keep an eye on baking time.
Conclusion
I hope you give this cozy, spiced Sweet Potato Praline Cake a try. It’s warm, flavorful, and that praline topping is everything. Perfect for gatherings—or a treat-yourself weekend. If you make it, drop a comment and let me know how it went or if you have any questions!
