Soft, buttery dough wrapped around a sweet potato filling and praline pecans make these king cakes a standout during Carnival season, blending classic Mardi Gras tradition with unmistakably Louisiana flavor-Sweet Potato King Cake. Inspired by this recipe from Louisiana Cookin’, this variation leaned into ingredients long associated with Southern baking—sweet potatoes, brown sugar, and toasted pecans—while still honoring the celebratory spirit of a traditional King Cake. Rich without being heavy, these cakes offered a balance of warm spice, gentle sweetness, and tender crumb that made them equally suited for breakfast, dessert, or an afternoon Carnival gathering.

Ingredients for Sweet Potato King Cake:

Dough

• 4½ cups bread flour, divided
• 1 large egg, room temperature
• 1 cup water
• 1 teaspoon vanilla extract
• ½ cup unsalted butter
• 1 (0.25-ounce) package instant yeast
• ½ cup granulated sugar
• 2½ teaspoons kosher salt

Filling

• 1 cup mashed baked sweet potato
• 1¼ cups praline pecans, finely chopped
• 1 large egg, room temperature
• 1 tablespoon water
• ½ cup unsalted butter, room temperature
• ¼ cup all-purpose flour
• ½ cup firmly packed light brown sugar
• ¾ teaspoon ground cinnamon
• ¾ teaspoon kosher salt

Glaze & Garnish

• Vanilla glaze
• Green, yellow, and purple sprinkles

Directions for Sweet Potato King Cake:

1. In the bowl of a stand mixer, whisk together 2 cups of the flour, granulated sugar, kosher salt, and instant yeast.
2. In a medium saucepan, heat the water, butter, and vanilla over medium heat until the butter melted and an instant-read thermometer registered between 120° and 130°. Add the warm butter mixture and egg to the flour mixture, and beat with the paddle attachment at medium speed until combined, about 2 minutes.
3. With the mixer on low speed, gradually add the remaining 2½ cups flour, mixing just until combined and stopping to scrape down the sides of the bowl as needed.
4. Switch to the dough hook attachment and knead on low speed until a soft, smooth dough formed, about 8 minutes. Turn the dough out onto a lightly floured surface and shape it into a smooth round.
5. Lightly oil a large bowl and place the dough inside, turning to grease the top. Cover and let rise in a warm, draft-free place (about 75°) until doubled in size, approximately 1 hour. Once shaped into a round and set aside to rise in a warm, draft-free space, the dough doubled in size, signaling that it was ready to be shaped. This slow rise contributed to the final cakes’ light interior and delicate pull-apart layers.
6. In a medium bowl, stir together the mashed sweet potato, butter, brown sugar, all-purpose flour, kosher salt, and cinnamon until smooth. Stir in the chopped praline pecans.
7. Line two rimmed baking sheets with parchment paper. Lightly punch down the risen dough and let it rest for 5 minutes. Divide the dough into 12 portions.
8. Roll one portion into a 9-by-4-inch rectangle, keeping remaining dough covered. Spread about 2 tablespoons of the sweet potato mixture over the dough, leaving a ½-inch border along one long edge. Sprinkle with about 2 tablespoons of pecans.
9. Starting with the long side opposite the border, roll the dough into a log and pinch the seam to seal. Cut the log in half lengthwise, then twist the two pieces together, cut sides facing up. Shape into a ring and place on a prepared baking sheet. Repeat with remaining dough and filling.
10. Cover the shaped cakes and let rise in a warm, draft-free place until puffed, 45 minutes to 1 hour. Then, preheat the oven to 375°.
11. In a small bowl, whisk together the egg and water. Brush the tops of the cakes with the egg wash. Bake until the cakes were deep golden brown and an instant-read thermometer inserted near the center registered at least 190°, about 15 minutes. Let cool on the pans for at least 10 minutes.
12. Spread vanilla glaze over the cooled cakes and garnish with green, yellow, and purple jimmies, if desired.

These sweet potato–praline king cakes stored well for several days when refrigerated in an airtight container, making them practical for Mardi Gras season when baking often happened ahead of parades and gatherings. Served warm or at room temperature, they held their flavor and texture, offering a festive alternative to standard fillings while remaining rooted in regional tradition. For more delicious recipes, click here.