In a small saucepan, melt the butter over medium heat.
Stir in the maple syrup and brown sugar. Cook, stirring frequently, until the mixture comes to a boil.
Reduce the heat and let it simmer for about 2-3 minutes, until slightly thickened.
Remove from heat and stir in the chopped pecans and vanilla extract.
5. Glaze the Cake:
Once the cake is completely cooled, place it on a serving platter.
Drizzle the warm maple pecan glaze over the top of the cake, allowing it to drip down the sides.
6. Serve and Enjoy:
Slice and serve the cake. Enjoy it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips:
Sweet Potato: If you don’t have time to bake the sweet potato, you can use canned sweet potato puree (not sweet potato pie filling).
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This Sweet Potato Cake with Maple Pecan Glaze is a delightful treat with a lovely combination of flavors and textures. Perfect for autumn or any time you crave a comforting dessert!
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