Sweet potato, maple and pecan loaf cake recipe

Method

1. Microwave the sweet potatoes on high for 7-8 mins until tender and soft when pierced with a skewer. Preheat the oven to gas 4, 180°C, fan 160°C, and grease and line a 900g loaf tin with nonstick baking paper.
2. Whisk the oil with the sugar and 100ml maple syrup in a large mixing bowl until smooth. Crack in the eggs, spoon in the yogurt; whisk again.
3. Cut open the sweet potatoes, scoop the soft insides into a bowl, then mash until smooth; you need 200g. Mix into the batter. Sieve in the flour, baking powder, bicarbonate of soda and mixed spice with a pinch of salt, then fold in just enough so that no white streaks remain. Stir through most of the chopped pecans.
4. Spoon the mixture into the loaf tin, level the surface, then bake for 55 mins-1 hr until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely.
5. To decorate, put the butter in a mixing bowl and beat with an electric whisk for 2 mins until pale and fluffy. Add the icing sugar in two batches, whisking each time until smooth and airy. Whisk in the milk to make a spreadable buttercream. Spread over the cooled loaf cake, then scatter over the remaining pecans and drizzle with 1 tbsp maple syrup. The cake will keep for 2-3 days in an airtight container.

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• Freezing and defrosting guidelines

  Freeze uniced cake. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.