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Sweet Potato & Pecan Traybake by Juliet Sear

Celebrity recipe

1 Reviews

  • Vegetarian

About the bake

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!

45Total Time
20Prep Time
25Bake Time
16Serves
Easy

Method

  1. Step 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. Step 2:

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

  3. 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.

  4. 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.

  5. Step 5:

    Leave to cool completely in the tin before slicing

Ingredients

  • For The Cake

    • 125g Butter (unsalted)
    • 180g Billington's Unrefined Light Muscovado Sugar
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 300g Baked sweet potato, flesh scooped out
    • 3 Eggs (medium)
    • 150g Dark chocolate
    • 150g Self Raising Flour
    • 1/2 tsp Ground cinnamon
    • 1/2 tsp Baking powder
    • 150g Chopped pecans

Utensils

  • 9in square cake tin

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