1 ½ cups mashed sweet potatoes (cooked and cooled) 1 box yellow cake mix 4 large eggs 1 cup vegetable oil ½ cup sour cream 1 teaspoon vanilla extract 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ground ginger 1 cup brown sugar 1 tablespoon cinnamon (for layering) For the Pecan Icing:
1 cup powdered sugar ½ cup melted butter 2 tablespoons milk 1 teaspoon vanilla extract ½ cup chopped pecans
Directions:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. In a large bowl, combine the cake mix, eggs, vegetable oil, sour cream, mashed sweet potatoes, vanilla extract, cinnamon, nutmeg, and ginger. Mix until smooth and well incorporated. In a separate small bowl, combine the brown sugar and 1 tablespoon of cinnamon. Pour half of the cake batter into the prepared pan, then sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining cake batter on top, spreading it evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. While the cake bakes, prepare the icing. In a medium bowl, whisk together powdered sugar, melted butter, milk, and vanilla extract until smooth. Stir in chopped pecans. Once the cake is done, let it cool for 10 minutes. Drizzle the pecan icing over the warm cake. Let the cake cool completely before slicing and serving. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
