Sweet Potato Honeybun Cake

Prepare the Sweet Potatoes:
Preheat your oven to 350°F (175°C). Pierce the sweet potatoes with a fork and bake them in the oven for 45-60 minutes, or until tender. Alternatively, you can microwave them until soft.
Once cooled, peel and mash the sweet potatoes until smooth. Measure out 1 cup of the mashed sweet potatoes for the cake.
Make the Cake Batter:
In a large bowl, combine the yellow cake mix, mashed sweet potatoes, vegetable oil, eggs, and sour cream. Mix until smooth and well combined.
Layer with Cinnamon Sugar:
Pour half of the cake batter into a greased 9×13-inch baking dish.
In a small bowl, mix the brown sugar and cinnamon together. Sprinkle half of this mixture evenly over the cake batter in the dish.
Pour the remaining cake batter over the cinnamon-sugar layer, then sprinkle the remaining cinnamon sugar on top. Swirl a knife through the batter gently to create a marbled effect.

Bake the Cake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly in the pan.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and honey until smooth. The glaze should be pourable but not too runny; adjust the consistency with more milk or powdered sugar if needed.
Glaze the Cake:
While the cake is still warm, pour the glaze over the top, spreading it evenly with a spatula if necessary. Allow the glaze to set slightly before serving.
Serve:
Slice the cake and enjoy it warm or at room temperature.
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Servings: 12-16 slices | Calories: Approximately 320 kcal per slice