Name: Sweet Potato Cake with Maple Pecan Glaze
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups all-purpose flour.; 1 cup sugar.; 4 teaspoons baking powder.; ½ teaspoon nutmeg.; ¼ teaspoon salt.; 2 cups cooked sweet potatoes, peeled and mashed.; 1½ cups milk.; 2 eggs, beaten.; 2 teaspoons vanilla extract.; ½ cup (1 stick) butter, melted.; 1 cup brown sugar (for crumble).; 2 tablespoons all-purpose flour (for crumble).; 1 tablespoon ground cinnamon (for crumble).; ½ cup butter, softened (for crumble).; 2 cups powdered sugar (for glaze).; 3 tablespoons milk (for glaze).; 3 tablespoons maple syrup (for glaze).; 1 teaspoon vanilla extract (for glaze).; 1 teaspoon ground cinnamon (for glaze).; ½ cup chopped pecans (optional, for glaze).

A slice of cake topped with a caramel glaze and chopped pecans on a white plate, with a fork resting beside it. | recipesim.com

My Family's Favorite Sweet Potato Cake That Tastes Like Home

I've finally perfected my sweet potato cake recipe and I can't wait to share it with you! Every time I make this cozy cake the kitchen fills with the most incredible warm spices. Topped with my maple pecan glaze it's pure comfort in cake form. Trust me this one's a keeper.

Why You'll Love This Recipe

This cake brings back memories of baking with my grandmother. It's the kind of dessert that makes your whole house smell amazing while it bakes. I love getting my kids involved they have so much fun mashing the sweet potatoes and drizzling the glaze.

Everything You Need

Flour: Regular all purpose flour works perfectly here
Sugar: Plain white sugar lets the sweet potato shine
Baking Powder: This gives our cake that perfect rise
Nutmeg: Fresh grated if you can it makes such a difference
Sweet Potatoes: I usually bake mine the day before
Milk: Whole milk makes it extra rich
Eggs: Take them out early to reach room temp
Vanilla: The good stuff is worth it here
Butter: A whole stick melted and cooled
Powdered Sugar: For that dreamy glaze
Maple Syrup: Real maple syrup only in my kitchen
Cinnamon: Adds that perfect warmth
Pecans: Roughly chopped for texture

Let's Start Baking

First Things First: Get your oven warming to 350°F and grab your favorite 9x13 pan. I always spray mine well nothing worse than a stuck cake!
Mix Your Dry Team: Grab your biggest bowl and whisk all those dry ingredients together. I like to break up any sugar lumps with my fingers.
Wet Ingredients Next: In another bowl mix up your mashed sweet potatoes with milk eggs and vanilla until it's nice and smooth.
Bringing It All Together: Pour your wet mix into the dry and stir just until combined. Then fold in that melted butter until everything looks happy.
Into The Oven: Pour it in your pan and pop it in the oven for about 35 minutes. You'll know it's done when your kitchen smells amazing and a toothpick comes out clean.

A slice of sweet potato cake topped with brown sugar glaze and chopped pecans, served on a decorative white plate. | recipesim.com

That Amazing Crumbly Top

Let me tell you about my favorite part the crumble topping. I mix everything together and sprinkle it over the batter then give it a little swirl. It creates these lovely pockets of flavor throughout the cake that make every bite special.

The Glaze That Makes It Perfect

Making Magic: While your cake is still warm whisk together that heavenly maple pecan glaze. I always make extra because somehow spoonfuls disappear while I'm mixing.
The Final Touch: Pour that gorgeous glaze all over your warm cake and watch it create the most beautiful finish. It seeps into the cake making every bite absolutely perfect.

Mix Up The Topping

Sometimes I switch things up with different toppings. My kids love it with cream cheese frosting and my husband's partial to a simple powdered sugar glaze. You really can't go wrong here even a sprinkle of powdered sugar makes it special.

Keeping It Fresh

In my house this cake rarely lasts more than a day but when we do have leftovers I cover it tight and keep it on the counter. It stays perfectly moist for several days though honestly we've never made it past day three!

A slice of cake topped with a creamy glaze and pecans, served on a white plate with a green cloth in the background. | recipesim.com

Perfect For Any Occasion

I've made this cake for everything from casual Sunday dinners to holiday gatherings. It's fancy enough for special occasions but simple enough for a cozy afternoon treat with coffee. Every time I bring it somewhere people beg for the recipe.

Make It Ahead

On busy weeks I'll bake this a day ahead. It actually gets better overnight as the flavors meld together. Just give individual slices a quick warm-up in the microwave if you want that fresh-from-the-oven feeling.

Playing With Different Flavors

Sometimes I experiment with different root vegetables in this recipe. Butternut squash works beautifully and I've even tried it with roasted pumpkin during fall. Each version brings its own unique flavor but keeps that same wonderful moistness.

Making It Your Own

My daughter loves when I add dried cranberries to the batter and my son begs for chocolate chips. Sometimes I'll toss in some candied ginger or even a handful of raisins. The base recipe is so forgiving it works with almost any add-in.

A slice of moist cake topped with a smooth, beige frosting and garnished with pecans, served on a white plate. | recipesim.com

The Sweet Potato Secret

You know what makes this cake extra special? Those sweet potatoes aren't just for flavor they make this cake incredibly moist. Plus I love sneaking in some extra nutrients nobody needs to know they're eating vegetables in their dessert. My kids think they're getting away with something!

Using Up Leftovers

This cake was actually born from having too many sweet potatoes after Thanksgiving. Now I purposely make extra sweet potatoes just so I have an excuse to bake this cake. Funny how my best recipes often come from trying to use up leftovers.

Finding Your Perfect Sweetness

Some days I cut back on the sugar especially when my sweet potatoes are super ripe. Between the natural sweetness of the potatoes and that maple glaze you really don't need much extra sugar. Trust your taste buds here.

A Gluten Free Version That Works

When my friend who can't have gluten comes over, I make this with a good gluten free flour blend. It turns out just as delicious and nobody can tell the difference. Just remember to check all your ingredients for gluten free certification.

A freshly baked cake topped with caramel glaze and pecans, with a slice cut out, sits on a decorative white plate. | recipesim.com

Ways To Serve It Up

While this cake is perfect on its own I love serving it with a dollop of fresh whipped cream. For special occasions I'll add a scoop of vanilla ice cream on the side. During fall gatherings I'll warm up some extra maple syrup to drizzle over each slice.

Saving Some For Later

Sometimes I'll make a double batch and freeze one for later. Just wrap it well in plastic wrap and foil and it keeps beautifully in the freezer. It's such a lifesaver to have this ready to go when unexpected company drops by.

What Makes It So Good

The magic of this cake is how all the flavors work together. The sweet potatoes keep it moist the spices add warmth and that maple pecan glaze brings everything together perfectly. Each bite is better than the last.

Sharing The Love

This has become my go to recipe when I need to bring something to a potluck or want to cheer someone up. There's something about a homemade cake that just shows you care and this one never fails to make people smile.

A moist cake topped with a glossy caramel glaze and sprinkled with pecans, partially sliced on a white plate. | recipesim.com

Frequently Asked Questions

→ Can I make this cake ahead of time?: You can bake the cake a day ahead and store it covered at room temperature. Add the glaze just before serving for the best texture and appearance.
→ How should I prepare the sweet potatoes?: Boil or bake sweet potatoes until very tender, then peel and mash until smooth. Make sure they're completely cool before adding to the batter.
→ Can I freeze this cake?: The cake can be frozen without the glaze for up to 3 months. Wrap it well in plastic wrap and foil. Thaw overnight and add fresh glaze before serving.
→ What if my cake seems too dense?: Make sure not to overmix the batter when combining wet and dry ingredients. Mix just until combined to keep the cake tender and light.
→ Can I skip the pecans in the glaze?: Yes, the pecans are optional. The maple glaze is delicious with or without them, so feel free to leave them out if you prefer or have nut allergies.

Sweet Potato Cake with Maple Pecan Glaze