Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (225g) mashed cooked sweet potato (about 1 medium sweet potato)
  • ½ cup (120ml) buttermilk
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup (57g) cold unsalted butter, cut into small cubes
  • ½ cup (50g) chopped pecans

Instructions:

  1. Peel, cube, and cook the sweet potato until tender. Mash thoroughly and set aside to cool slightly.
  2. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  3. In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in chopped pecans. Set aside.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  8. Gently fold in the mashed sweet potato.
  9. Pour batter into the prepared pan. Sprinkle the pecan crumble topping evenly over the cake batter. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before releasing the sides of the springform pan. Transfer to a wire rack to cool completely. Sweet potato dessert recipes.