Pecan Praline Sweet Potato Cake

Ingredients:

1 cup of cooked and mashed sweet potatoes
⅔ cup of buttermilk
2 lightly beaten eggs
2 cups of all-purpose flour
2 teaspoons of baking powder
⅔ cup of granulated sugar
⅓ cup of brown sugar
½ teaspoon of salt
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
¾ cup of oil

1 cup of powdered sugar
¼ cup of heavy cream
3 tablespoons of butter
½ cup of brown sugar
1 teaspoon of vanilla extract
½ cup of chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Grease 10″ oven safe skillet or 9×13 baking dish.

2. In a mixing bowl, whisk together the cooked and mashed sweet potatoes, eggs, canola oil, buttermilk, and vanilla extract until well combined.

3. In a separate bowl, combine the all-purpose flour, baking powder, brown sugar, granulated sugar, salt, and ground cinnamon.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5. Pour batter in greased baking dish. Bake in the preheated oven for 30-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

6. Prep the topping: Melt butter over medium heat until liquid. Mix in cream and sugar, stirring constantly. Stir mixture over medium heat until it boils.
Remove from heat and blend in confectioners sugar and vanilla, whisking until smooth. Add pecans and let it cool for 2-3 minutes.