Move over pumpkin! The sweet potato is here and it makes a delicious alternative for desserts like pies and this cake. If you want to wow your holiday guests this year, whip up this bundt cake to serve for breakfast or after dinner with coffee.
To make this recipe you will need:
4 large eggs
1 ¾ cups sugar
1 cup vegetable oil
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
¾ teaspoon salt
1 ¾ cups sweet potato puree (from 2 large Jewel sweet potatoes)
For the icing:
2 cups powdered sugar
4 tablespoons half-and-half
pepitas and chopped pecans to garnish
Preheat oven to 425°. Prick sweet potatoes with a fork and place on a baking sheet. Bake 45-60 minutes, until soft. Let cool. Slice potatoes down the middle and scoop out the meat. Mash with a fork or blend in a food processor. Measure out enough for the cake.
Reduce oven to 325°. Grease a bundt pan and set aside. In the bowl of a stand mixer or with electric beaters mix eggs and sugar on medium speed until lightened in color, about 2 minutes. Reduce speed and drizzle in oil. Continue mixing for about 1 minute. Add sweet potato puree until well combined. In a medium bowl, mix all dry ingredients with a whisk. Add dry ingredients in 3 additions, mixing until just combined. Pour batter into pan and bake for about 50 minutes. Wait 10 minutes before inverting cake onto cooling rack.
In a small bowl, whisk powdered sugar and half-and-half until smooth. Pour over completely cooled cake, letting icing drip over the sides. Sprinkle with pepitas and pecans.