There are so many pumpkin cake recipes out there and not enough sweet potato ones and I adore sweet potatoes. There is a wonderful recipe by Regan Daley that this is heavily adapted and inspired by. I'm also on a huge bourbon kick right now (not drinking, just using in recipes!) - bourbon ice cream, bourbon icing, slipping bourbon into this cake...it's one of the best ingredients to use in savory or sweet fall recipes right now. I also liked the idea of using buttermilk (one of my other favorite ingredients) in this cake, to yield a moist, fluffy and tender crumb, which is precisely what it does. This cake is moist and flavorful - with some great spices but they don't overshadow the real star of the cake, which is the sweet potatoes. The bourbon glaze soaks into the cake and it almost tastes like bread pudding, and it is the pretty bow that ties up the package that is this cake. This is the perfect cake to make for Thanksgiving, especially if you have guests who aren't so crazy about the standard pumpkin or apple pies. Enjoy! —tiptoesinthekitchen
Sweet Potato Buttermilk Bundt Cake
sticks of unsalted butter (softened)
2 1/4 cups
medium sweet potatoes (cooked, skinned and mashed) - should be about a cup and 1/2
Preheat the oven to 350. Butter and flour a bundt pan. Microwave the sweet potatoes on high for about 8 minutes (until they are steamed and tender). Peel the skin from them and mash them in a bowl.
Add the flour, salt, baking powder, baking soda and spices all together in a medium bowl and whisk to thoroughly combine.
In a separate large bowl, cream together the butter and brown sugar and gradually (one by one) add the eggs.
Measure out the buttermilk and add the vanilla and bourbon to it. Mix in the sweet potatoes in the batter until they are evenly incorporated. Alternate in 3 or 4 batches, slowly adding the buttermilk mixture and the flour mixture to the batter, beginning and ending with the flour mixture.
Pour the batter into the bundt pan and drop on the counter a couple times to prevent air bubbles. Bake for 35-40 minutes (depending on your oven and when a cake tester comes out clean).
Let the cake cool for about 15 minutes, flip it over onto a plate or cake stand and pour the glaze on top. Decorate with pecan halves.
Bourbon Brown Sugar Glaze
In a medium saucepan, melt the butter and sugar on medium heat, stirring until the sugar has dissolved. Stir in the heavy cream for about 3 more minutes. Remove from heat and mix in the bourbon.