Best 3 Gluten Free Cinnamon And Toasted Pecan Crusted Sweet Potato Cake Recipes

This gluten-free cinnamon and toasted pecan-crusted sweet potato cake is a delectable treat that tantalizes the taste buds and caters to various dietary preferences. This culinary masterpiece is not only a symphony of flavors, but also a harmonious blend of textures. The sweet potato cake provides a moist and tender base, while the cinnamon and toasted pecan crust adds a delightful crunch and nutty flavor. Whether you're hosting a special occasion or simply craving a comforting dessert, this recipe will transport you to a realm of culinary bliss. Additionally, the article offers variations to suit your dietary needs, including a paleo-friendly option and a vegan version, ensuring that everyone can indulge in this delightful creation.

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GLUTEN-FREE CINNAMON AND TOASTED PECAN CRUSTED SWEET POTATO CAKE

Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake image

All the flavors of the holidays in one easy gluten-free cake. With the pecan-cinnamon crust, there's no need for frosting or glaze.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 12

Ingredients

1/3 cup finely chopped pecans
2 tablespoons granulated sugar
3 teaspoons ground cinnamon
1 box Betty Crocker™ Gluten Free yellow cake mix
1/4 cup packed brown sugar
1/4 teaspoon ground nutmeg
1 cup cooked and mashed sweet potatoes
1/2 cup vegetable oil
3 tablespoons plain yogurt
2 teaspoons gluten-free vanilla
3 eggs
Gluten-free powdered sugar, if desired

Steps:

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. Sprinkle into pan, turning pan to distribute evenly.
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.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle lightly with powdered sugar.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 23 g, TransFat 0 g

MASHED SWEET POTATOES WITH BROWN SUGAR AND PECANS

Mashed Sweet Potatoes With Brown Sugar and Pecans image

This maple-sweetened mashed sweet potato casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust.

Categories Thanksgiving Side Sweet Potato/Yam Bon Appétit Food Processor Nut Bake Vegetarian Kid-Friendly Pecan Fall Maple Syrup Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield 12-14 servings

Number Of Ingredients 11

Ingredients

For the topping:
1 cup (packed) golden brown sugar
½ cup chopped pecans (about 2 ounces)
¼ cup (½ stick) chilled butter, cut into ¼-inch pieces
For the sweet potatoes:
5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1½-inch pieces
4 large eggs
3 tablespoons pure maple syrup
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons salt

Steps:

Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

PECAN SWEET POTATO BAKE

Pecan Sweet Potato Bake image

The luscious sweet potato pecan recipe was handed down through my husband's family, and it's become a tradition for me to serve it during the holidays. Everyone loves it! -Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3 cups mashed sweet potatoes
2 large eggs
1/2 cup sugar
1/4 cup half-and-half cream
1/4 cup butter, softened
2 teaspoons vanilla extract
1/8 teaspoon salt
TOPPING:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter, cubed
1/2 cup chopped pecans

Steps:

In a large bowl, combine the first 7 ingredients; beat until light and fluffy. Transfer to a greased 11x7-in. baking dish. , For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

Nutrition Facts :

Tips:

Use high-quality ingredients: The better the ingredients, the better the cake will taste. Use fresh sweet potatoes, pure maple syrup, and high-quality spices.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Don't overbake the cake: The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before frosting it: This will help the frosting to set properly.
Store the cake in an airtight container at room temperature for up to two days: You can also freeze the cake for up to two months.

Conclusion:

This Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake is a delicious and healthy dessert that is perfect for any occasion. It is moist, flavorful, and has a delightful cinnamon-pecan crust. With just a few simple ingredients, you can make this cake at home and enjoy it with your family and friends.