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!
Line a 9” square cake tin with non-stick baking paper and preheat the oven to 180°C (160°C fan) gas mark 3
Step 2:
Cream the butter, muscovado sugar, vanilla and sweet potato flesh together until smooth and creamy.
Step 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.
Step 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.
Step 5:
Leave to cool completely in the tin before slicing
Ingredients
MetricImperial
For The Cake
125gButter (unsalted)
180gBillington's Unrefined Light Muscovado Sugar
2 tspNielsen-Massey Vanilla Extract
300gBaked sweet potato, flesh scooped out
3Eggs (medium)
150gDark chocolate
150gSelf Raising Flour
1/2 tspGround cinnamon
1/2 tspBaking powder
150gChopped pecans
Utensils
9in square cake tin
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?