The Best Sweet Potato Cake with Maple Pecan Glaze for Any Occasion

This Sweet Potato Cake with Maple Pecan Glaze is everything you crave in a fall-inspired dessert—warm spices, moist texture, and a rich, nutty glaze that brings it all together. It’s made with wholesome ingredients like mashed sweet potatoes and light butter to keep it comforting but balanced. Whether you’re baking for a holiday table or a cozy night in, this cake delivers seasonal flavor with a lighter touch.

Why You’ll Love This Recipe

Warm & Spiced – Cinnamon, nutmeg, and sweet potato make a fragrant, flavorful cake.
Lightened Ingredients – Made with applesauce, light butter, and less sugar.
Perfect Texture – Moist, tender crumb with a maple-kissed pecan topping.
Fall Favorite – Ideal for gatherings or a feel-good dessert any time of year.

Ingredients

For the Cake:

• 1 cup mashed cooked sweet potato (plain, no added sugar)
• ½ cup unsweetened applesauce
• ¼ cup light butter, melted
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt

For the Maple Pecan Glaze:

• 2 tbsp light butter
• ¼ cup pure maple syrup
• ½ tsp vanilla extract
• ⅓ cup chopped pecans

Instructions

1. Preheat & Prepare
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch square baking dish or line with parchment paper.

2. Make the Batter
In a large bowl, whisk together sweet potato, applesauce, melted butter, brown sugar, eggs, and vanilla. In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add dry ingredients to the wet, mixing just until combined.

3. Bake the Cake
Pour the batter into the prepared dish and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10–15 minutes.

4. Prepare the Glaze
In a small saucepan over medium heat, melt butter with maple syrup and vanilla. Stir in pecans and cook for 2–3 minutes, just until slightly thickened.

5. Glaze & Serve
Drizzle the warm glaze evenly over the cooled cake. Slice into 12 squares and serve.

Nutritional Information (Per Serving, Approximate)

Calories: 180
Carbohydrates: 22g
Fat: 8g
Protein: 3g
Fiber: 2g

Tips for Success

• Use Fresh or Canned Sweet Potato: Just ensure it’s unsweetened and well mashed.
• Don’t Skip the Spices: Cinnamon and nutmeg give the cake its cozy depth.
• Toast the Pecans: For extra flavor, toast pecans in a dry skillet before adding to the glaze.
• Make Ahead: This cake stores well—keep it refrigerated for up to 4 days and reheat slices as needed.

Why This Recipe Works

This cake is rich with natural sweetness and fall spices, but without being heavy or overly sugary. The sweet potato adds moisture and nutrition, while the maple pecan glaze adds a satisfying crunch and shine. It’s a dessert that feels indulgent but stays balanced—perfect for thoughtful eaters who still want dessert to taste amazing.

Sweet Potato Cake with Maple Pecan Glaze is the kind of dessert that feels like a hug. It’s moist, flavorful, and just the right amount of sweet—perfect for autumn or anytime you’re craving comfort with a healthier edge. Simple enough for weeknights, special enough for holiday tables, it’s sure to become a seasonal favorite in your recipe collection.