Thanksgiving Sweet Potato Cake

This is a great addition to your Thanksgiving Dessert Menu.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet Coated well with Vegetable Cooking Spray.

 Cake Batter:

1 3/4 C Flour
2/3 C Granulated Sugar
1/3 C Brown Sugar
1 tsp Cinnamon
3/4 tsp Baking Powder
1/2 tsp Salt
1 3/4 C Cooked, Mashed Sweet Potatoes. Fresh, not Canned.
2/3 C Buttermilk
1/2 C Vegetable Oil
2 Eggs, beaten
1 tsp Vanilla


Icing:

3 TBS Butter
1/2 C Brown Sugar
1/4 C Heavy Cream
1 C Confectioner's Sugar
1 tsp Vanilla
1 C Chopped Pecans

In a Large Mixing Bowl:

Flour
Granulated Sugar
Brown Sugar
Cinnamon
Baking Powder
Salt
Whisk Well.

In another Large Mixing Bowl:

Sweet Potatoes
Buttermilk
Oil
Eggs
Vanilla
Whisk Well.
Transfer to the Dry Ingredients Bowl.
Stir until completely combined.

Spoon into the Skillet.
Bake 35 - 40 minutes.
A Toothpick in the Center should come out clean.
Remove to a Rack or Stovetop to Cool Completely.


In a Large Saucepan on Medium Heat:
Butter, until melted.
Add:
Brown Sugar
Cream
Stir to combine well.
Continue cooking until it comes to a Boil. Stirring constantly.

Remove from Heat.
Add:
Sugar
Vanilla
Stir until well combined.
Fold in Pecans.

Allow to Cool for 5 minutes before Icing the Cake.

Enjoy!
Peace in the Kitchen!