Description
Perfect for the holidays! This Southern-inspired recipe has a mild sweet potato flavor that is complemented nicely with an orange zest-allspice buttercream.
Ingredients
- ¼ cup shortening
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- 2 cups white sugar
- 5 eggs
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 cups sifted all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 3 cups mashed sweet potatoes
- 1 cup chopped pecans
- 4 cups sifted confectioners’ sugar
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon grated orange zest
- ½ teaspoon ground allspice
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Combine shortening
- vegetable oil
- and flour in a bowl; mix very well. Brush two 9×9-inch cake pans with the mixture. Reserve remaining mixture for future baking.
- 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.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 2 hrs 25 mins
Servings: 16