Sweet Potato Bundt Cake

 
sweetpotatobundt

I had some frozen sweet potatoes sitting in my freezer (hey, doesn’t everyone?) and since I’m the queen of turning leftover food into more food I decided to use it as a base for a cake. I made pumpkin bread last week and thought why not take the same approach with sweet potatoes. Sweet potato is not as intense as pumpkin, you can’t even tell it’s in there but it is very good vehicle for translating the flavors of warm autumn spices. I sprinkled in a light brown sugar and cinnamon “streusel” to add more cinnamon spice and finished the cake with a cream cheese glaze/frosting. It was divine! I swear I’m not on their payroll but Trader Joe’s does make a very convenient frozen mashed sweet potato that is perfect for recipes like this. The sweet potatoes are unsalted and come in frozen pellet form that can be easily thawed over the stove or in a microwave. This recipe can also be a good way to use up leftover sweet potatoes come Thanksgiving time (provided it’s not too savory or salty). It’s important to measure the sweet potatoes as too much will yield a very different consistency with your cake.

RECIPE (ADAPTED FROM OH SWEET BASIL)

CAKE INGREDIENTS

  • 2 cups sugar

  • 1 cup canola or vegetable oil

  • 3 large eggs

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 2 teaspoons cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 2 cups cooked mashed sweet potatoes (I’m not sure how canned sweet potatoes would work)

CINNAMON SUGAR SWIRL

  • 1/2 cup light brown sugar

  • 1 teaspoon cinnamon

  • 1 tablespoons chilled butter

Mix all ingredients together and set aside

CREAM CHEESE FROSTING

  • 4 oz. cream cheese softened

  • 1 cup powdered sugar

  • 2 teaspoons vanilla extract

  • 2 tablespoons milk

BAKE THE CAKE

Heat oven to 350 degrees F. Butter and flour a 12 cup bundt pan or coat it with nonstick spray.

In a large bowl, whisk together sweet potatoes, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Spread half the into prepared pan, sprinkle the cinnamon sugar and then spread the remaining batter over it.

Bake bread for 60 to 65 minutes until a tester poked into all parts of cake come out batter-free.

GLAZE THE CAKE

Mix all the ingredients for the cream cheese glaze and drizzle over cooled cake.

 
RecipesAlpana Singhsweet potatoes, sweet potato bundt cake, leftover sweet potatoesComment