Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake

Name: Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters packed brown sugar; 3 eggs; 2 Tbsps granulated sugar; 3 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 79 milliliters finely chopped pecans; 3 Tbsps plain yogurt; 237 milliliters cooked and mashed sweet potatoes; 2 teaspoons gluten-free vanilla; 118 milliliters vegetable oil; 1 box Betty Crocker® Gluten Free yellow cake mix

Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake might be just the side dish you are searching for. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 313 calories, 4g of protein, and 13g of fat. From preparation to the plate, this recipe takes about 2 hours. If you have ground cinnamon, yogurt, pecans, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix pecans, granulated sugar and 1 teaspoon of the cinnamon.

Ingredients you will need

Granulated Sugar

Cooking Spray

Cinnamon

Pecans

Equipment you will use

Cake Form

Bowl

Oven

Sprinkle into pan, turning pan to distribute evenly.

Equipment you will use

Frying Pan

In large bowl, beat cake mix, brown sugar, 2 teaspoons of the cinnamon, nutmeg, sweet potatoes, oil, yogurt, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon into pan.

Ingredients you will need

Sweet Potato