How to Make Maple-Pecan Sweet Potato Skillet Cake
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Add diced sweet potato and water to a 10-inch skillet. Cover and cook on medium for 8 minutes until tender.
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Drain any excess water. Mash sweet potato directly in the pan.
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Stir in butter until melted. Add maple syrup, brown sugar, egg, flour, baking powder, cinnamon, and salt; mix until smooth.
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Fold in chopped pecans.
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Spread mixture evenly in skillet. Cook, covered, on low for 10-12 minutes until set and edges pull away.
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Slice and serve warm, with extra maple syrup if desired.
Pro Tips for Perfect Maple-Pecan Sweet Potato Skillet Cake
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium sweet potato , peeled and diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Maple-Pecan Sweet Potato Skillet Cake?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Maple-Pecan Sweet Potato Skillet Cake?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium sweet potato , peeled and diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.