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Sweet Potato Honeybun Cake

A delightful dessert that combines sweet potatoes with a brown sugar and cinnamon swirl, creating a moist and flavorful cake perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups mashed sweet potatoes (cooked and cooled) Use fresh, tender sweet potatoes for the best flavor.
  • 1.5 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs Beat well after each addition.
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
For the Filling
  • 1 cup brown sugar For filling.
  • 2 tablespoons ground cinnamon For filling.
Optional Topping
  • to taste powdered sugar For dusting before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9x13 baking dish.
  2. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, and vegetable oil. Mix until smooth, then add the eggs one at a time, beating well after each addition.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
  4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to over-mix!
  5. In a small bowl, mix together the brown sugar and cinnamon for the swirl.
Baking
  1. Pour half of the batter into the prepared pan, spreading it evenly. Sprinkle half of the brown sugar-cinnamon mixture over the batter.
  2. Pour the remaining batter on top, followed by the remaining sugar-cinnamon mixture, allowing the filling to create a nice swirl.
  3. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack.
  5. Optional: dust with powdered sugar before serving.

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. For longer storage, wrap individual pieces tightly in plastic wrap and freeze for up to three months.