Step 1

1 Cook & mash the sweet potato Place an oven rack in the center of the oven, then preheat to 375°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the sweet potato; peel, then medium dice. Once boiling, add the diced sweet potato to the pot and cook 11 to 13 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and transfer to a large bowl. Add the butter. Using a fork or potato masher, mash until smooth. Set aside to cool slightly.

Step 2

2 Prepare the dry ingredients Meanwhile, roughly chop the pecans. In a bowl, combine the flour, biscuit mix, baking powder, and warming spices. Whisk to combine.

Step 3

3 Prepare the wet ingredients To the bowl of mashed sweet potato, add the cream (shaking the packet before opening), sour cream, egg, brown sugar, and all but 2 teaspoons of the granulated sugar; whisk to thoroughly combine.

Step 4

4 Mix the batter Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until no white streaks remain.

Step 5

5 Bake the cake & serve your dish Lightly grease a 9-by-5-inch loaf pan. Transfer the batter to the pan; spread into an even layer. Evenly top with the chopped pecans and remaining granulated sugar. Bake 25 minutes. Leaving the oven on, remove from the oven. Carefully cover with foil. Return to the oven and bake 30 to 35 minutes, or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven. Let stand at least 30 minutes before serving. Enjoy!

Step 6

1 Cook & mash the sweet potato Place an oven rack in the center of the oven, then preheat to 375°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the sweet potato; peel, then medium dice. Once boiling, add the diced sweet potato to the pot and cook 11 to 13 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and transfer to a large bowl. Add the butter. Using a fork or potato masher, mash until smooth. Set aside to cool slightly.

Step 7

2 Prepare the dry ingredients Meanwhile, roughly chop the pecans. In a bowl, combine the flour, biscuit mix, baking powder, and warming spices. Whisk to combine.

Step 8

3 Prepare the wet ingredients To the bowl of mashed sweet potato, add the cream (shaking the packet before opening), sour cream, egg, brown sugar, and all but 2 teaspoons of the granulated sugar; whisk to thoroughly combine.

Step 9

4 Mix the batter Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until no white streaks remain.

Step 10

5 Bake the cake & serve your dish Lightly grease a 9-by-5-inch loaf pan. Transfer the batter to the pan; spread into an even layer. Evenly top with the chopped pecans and remaining granulated sugar. Bake 25 minutes. Leaving the oven on, remove from the oven. Carefully cover with foil. Return to the oven and bake 30 to 35 minutes, or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven. Let stand at least 30 minutes before serving. Enjoy!