You’re gonna back after all

Sweet potato praline

You’ll Need :

Praline topping
1 stick butter, melted
1 cup brown sugar
1 cup chopped pecans
1 cup all-purpose flour
½ tsp. ground cinnamon

For the cake
1 stick butter, room temperature
4 ounces cream cheese, room temperature
1 cup granulated sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs
1½ cups mashed cooked sweet potatoes (about 2 medium)
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

Directions :

Preheat oven to 350 degrees. Grease and flour Bundt cake pan.

For the praline topping…
In a medium bowl, combine melted butter, brown sugar, pecans, flour and cinnamon. Mixture will be thick.

For the cake…
In a large bowl, cream together butter, cream cheese, and sugars until light and fluffy. Add in vanilla, eggs, and sweet potato and mix until combined.
In a medium bowl whisk together flour, baking powder, baking soda and salt. Gradually add to sweet potato mixture, beating until combined.
Pour half of the cake batter into prepared pan. Crumble about ⅓ of praline mixture over batter. Top with remaining batter and crumble remaining praline mixture on top.
Bake for one hour or until toothpick inserted in center comes out clean. Cool on wire rack before removing from pan. Lay a dinner plate over cake, carefully turn over to release from pan. Then place serving plate on cake and invert again to present.