Perfect for the holidays! This Southern-inspired recipe has a mild sweet potato flavor that is complemented nicely with an orange zest-allspice buttercream.

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
1 hr 15 mins
total:
2 hrs 25 mins
Servings:
16
Yield:
1 layer cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking.

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  • Beat sugar, eggs, oil, and vanilla extract together in a large bowl.

  • Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour.

  • Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy.

  • Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.

Cook's Note:

Steam sweet potatoes and mash or whip them, then measure out 3 cups of puree.

Nutrition Facts

728 calories; protein 6.9g; carbohydrates 83.8g; fat 42.4g; cholesterol 81.8mg; sodium 419.6mg. Full Nutrition
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