Complete your fall gathering menu with a dessert that celebrates the sweet potato in this Bourbon-Pecan Glazed Sweet Potato Cake.
Bourbon-Pecan Glazed Sweet Potato Cake
Makes 1 (10-inch) cake
- 2 cups granulated sugar
- 4 large eggs
- ½ cup vegetable oil
- ½ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 cups puréed cooked sweet potato
- 3 cups all-purpose flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ¾ cup buttermilk
- 1 tablespoon bourbon
- ¼ cup firmly packed light brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon maple syrup
- ¼ cup chopped toasted pecans
- 2 teaspoons bourbon
- Preheat oven to 350°. Spray a 12- to 15-cup Bundt pan with baking spray with flour.
- For batter: In the bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar and eggs at high speed for 3 minutes or until thick and pale. Add oil, melted butter, and vanilla, beating at low speed just until combined. Add sweet potato purée, beating just until combined.
- In a large bowl, whisk together flour and next 5 ingredients. In a small bowl, whisk together buttermilk and bourbon. Gradually add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan.
- Bake for 50 to 60 minutes or until a wooden pick inserted near center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- For glaze: In a small saucepan, bring brown sugar, butter, and maple syrup to a boil over medium heat, stirring until sugar dissolves. Reduce heat, and simmer for 2 minutes. Remove from heat, and stir in pecans and bourbon. Let cool for 5 minutes; drizzle onto cake. Cover and refrigerate for up to 2 days.
Kitchen Tip: One large sweet potato yields about 1 cup puréed cooked sweet potato.
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