Sweet potatoes perfect for roasting and frying recipe, for mashing and souffléing, and also for turning into this skillet spice cake. On the bottom of the skillet are finely chopped pecans, lightly toasted in the oven before the batter is poured in. And when the cake bakes, those pecans form a crispy crust.

Sweet potatoes and frying recipe

This cake is moist and full of spices, and it gets better on day two, so there’s only one question: ice cream or whipped cream on top?

1¼ pounds sweet potatoes, peeled and cut into 1-inch pieces
1 cup pecan halves
2 cups all-purpose flour
1½ teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cloves
¼ teaspoon ground ginger
1½ cups vegetable oil
1¾ cups sugar
2 teaspoons vanilla extract
4 large eggs

Whipped cream or vanilla ice cream, for serving
Burnt Caramel Glaze (here), optional

1. Put the sweet potatoes in a large saucepan and cover with water. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer until the potatoes are tender, about 15 minutes. Drain and mash. You should have about 2 cups mashed sweet potatoes. Set aside.

2. Preheat the oven to 325 degrees F. Scatter the pecan halves in a 12-inch skillet and place the skillet in the oven to lightly toast the pecans while the oven preheats, 6 to 8 minutes. Transfer the pecans to a cutting board. When the pecans are cool enough to handle, finely chop them and scatter the pieces in the bottom of the skillet.

3. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, baking powder, salt, cloves, and ginger.

4. In another large bowl, beat the oil and sugar with an electric mixer on medium-low speed until well combined, about 1 minute. Add the vanilla and eggs, one at a time, beating each egg on medium speed until thoroughly incorporated before adding the next. The mixture should be thickened and smooth. Stop the mixer, add the sweet potatoes, and blend to combine. Add the dry ingredients and beat on low until just combined and smooth, about 1 minute. Scrape down the sides of the bowl, then pour the batter over the pecans in the skillet.

5. Place the skillet in the oven and bake until the cake springs back when lightly pressed in the center, 45 to 50 minutes. Run a knife around the edges of the skillet and let the cake cool in the pan for 30 minutes. Slice and serve warm with whipped cream or vanilla ice cream. Or, pour the burnt caramel glaze on top, if desired.

Makes 8 to 12 servings


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