Sweet Potato Pecan Pie Cake

• Mashed sweet potato, 1¼ cups, 300g
• Brown sugar, ⅔ cup, 133g
• Granulated sugar, ⅛ cup, 25g
• All-purpose flour, 1 cup, 120g
• Baking soda, ½ teaspoon, 2g
• Baking powder, ½ teaspoon, 2g

• Granulated sugar, ½ cup, 100g
• Maple syrup, ¾ cup, 180g
• Eggs, 2 large
• Unsalted butter (melted), ¼ cup, 57g

Prepare the Sweet Potato Base:

Boil 1 large sweet potato for 15–20 minutes until fork tender. Let it cool completely in the fridge, then peel and mash until smooth.

In a bowl, combine 1¼ cups (300g) mashed sweet potato, ⅔ cup (133g) brown sugar, ⅛ cup (25g) granulated sugar, 1 cup (120g) flour, ½ teaspoon (2g) baking soda, and ½ teaspoon (2g) baking powder. Mix well until a smooth batter forms.

Spread the batter into a greased or parchment-lined baking pan and bake at 350°F (175°C) for 8 minutes.

Make the Pecan Pie Topping:

While the base is baking, whisk together ½ cup (100g) granulated sugar, ¾ cup (180g) maple syrup, 2 eggs, and ¼ cup (57g) melted butter until smooth.

Finish Baking:

After the sweet potato base has baked for 8 minutes, remove it from the oven and carefully pour the pecan topping evenly over the surface. Return to the oven and bake at 350°F (175°C) for an additional 12–15 minutes, or until the topping is set and golden.

Tips & Notes:

Let cool completely before slicing. Store in an airtight container in the fridge for up to 4 days. Serve chilled or at room temperature.