Forget about sweet potato pie! This Sweet Potato Cake With Pecan Streusel is a real treat for cozy fall moments. The simple homemade cake batter is kept moist with sweet potato puree, while the cinnamon flavored crumb topping gets baked to crispy golden perfection.
There is nothing like a cozy fall brunch – right? The crisp air, the colourful leaves, the autumn smell in the air… It’s just the perfect setting for a warm coffee cake with plenty of streusel.
This is one of my favorite coffee cakes out there – this time not with pumpkin, but with sweet potatoes. They taste so similar, but sweet potatoes make this actually a little richer and even more decadent! The streusel really makes this recipe, so don’t even think about skipping it.
Tips and tricks
- Make sure to cream the butter and sugar (and the eggs) well. This is what gives the cake a lot of lift and fluffiness.
- It’s important to use real butter for the crumb topping, and to use it cold from the fridge. Otherwise the streusel turns into more of a paste and doesn’t work out well.
- If you prefer to use canned sweet potatoes, I recommend using pure unsweetened sweet potatoes. If you can’t find those, just know that the cake will be much sweeter if you use yams in syrup. Canned pumpkin works, too!
Around 1 pound of sweet potatoes (roughly 3 medium) yield 2 cups cooked and mashed. You can also use a 1lb can.
No, you can keep the cake covered on the counter for up to 2 days.
For the sweet potatoes to mash easily, they need to be cooked until fork-tender.
Whole sweet potatoes take around 20 minutes to boil in water. You can also cut the sweet potatoes into chunks and they’ll cook in about 10 minutes.
More holiday brunch recipes
Pecan Sweet Potato Coffee Cake
For the cake
- ½ cup butter softened
- ¼ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup maple syrup
- 2 cups mashed sweet potatoes yield from about 3 medium-large sweet potatoes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 ½ teaspoons pumpkin spice mix OR ½ teaspoon each ground nutmeg, cloves and allspice
- ¼ teaspoon salt
For the topping
- 6 tablespoons flour
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup pecan nuts roughly chopped
- ¼ cup cold butter diced
- ½ teaspoon ground cinnamon
- Prep: Preheat oven to 350°F. Line a 7×11 inch baking pan with baking parchment.
- Beat wet ingredients: In a large bowl, beat the butter and both sugars with an electric mixer until creamy, about 5 minutes. Add the eggs and continue beating until light in color and foamy. Stir in the maple syrup and sweet potato purée.
- Make batter: Sift the remaining cake ingredients into the bowl and stir everything into a dense batter. Pour the batter into the prepared baking dish.
- Streusel: To make the streusel topping crumble all topping ingredients together in a small bowl until crumbs form. Scatter evenly over the batter.
- Bake: Bake the cake for 40-45 minutes, or until a toothpick inserted comes out just clean. Cool in the pan on a wire rack for 30 minutes, then serve warm.