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

RheyganD
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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; 42.4 g total fat; 82 mg cholesterol; 420 mg sodium. 83.8 g carbohydrates; 6.9 g protein; Full Nutrition