Sweet Potato & Pecan Traybake by Juliet Sear

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  • Dietary Needs

    • Vegetarian
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This sweet potato and pecan traybake is a certain crowd pleaser. It's just the right balance of sweet and savoury to tempt most people. Billington's sugar brings the depth of flavour to the bake. Perfect with a cup of tea!


  1. Line a 9” square cake tin with non-stick baking paper and preheat the oven to 180°C (160°C fan) gas mark 3

  2. Cream the butter, muscovado sugar, vanilla and sweet potato flesh together until smooth and creamy.

    • 125g Butter (unsalted)
    • 180g Unrefined Light Muscovado Sugar (We Like Billington's)
    • 2 tsp Vanilla Extract (We like Nielsen Massey)
    • 300g Baked Sweet Potato, Flesh Scooped Out
  3. Gently beat in the eggs, one by one and add the melted chocolate (if you are using a mixer set it on slow). Gently mix in the flour, grounded cinnamon and baking powder.

    • 3 Eggs (medium)
    • 150g Dark Chocolate
    • 150g Self Raising Flour
    • ½ tsp Ground Cinnamon
    • ½ tsp Baking Powder
  4. Lastly fold in the pecans or tip into mixer and stir briefly, then spoon into the tin, smooth the top and bake for about 25-35 minutes, until barely cooked but still a bit soft under the crust.

    • 150g Chopped Pecans
  5. Leave to cool completely in the tin before slicing

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  • Total

    1h 5m
  • Serves

  • Skill

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