Ingredients

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

2 cups mashed cooked sweet potatoes (about 2 medium)

2 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup whole milk or buttermilk

1/2 cup unsalted butter (for glaze)

1 cup granulated sugar (for glaze)

1/4 cup water (for glaze)

1 tsp vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish to prevent sticking.

Step 2: In a large bowl, cream together 1 cup softened butter and 2 cups sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.

Step 3: Fold in the mashed sweet potatoes until fully combined and smooth.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 5: Add the dry ingredients alternately with the milk to the wet mixture, beginning and ending with the flour mixture. Mix gently just until combined to avoid overmixing.

Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.

Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8: While the cake bakes, prepare the glaze by melting 1/2 cup butter with 1 cup sugar and 1/4 cup water in a saucepan. Bring to a boil, then simmer for 2–3 minutes, stirring constantly. Remove from heat and stir in 1 teaspoon vanilla extract.

Step 9: Once the cake is still warm, poke holes all over the top using a skewer or toothpick. Slowly pour the warm butter glaze over the cake, allowing it to soak in completely. Let the cake cool in the pan.

Step 10: If using a Bundt pan, invert the cake onto a serving plate. Otherwise, slice and serve straight from the baking dish.

Tips & Variations

For extra moisture, use buttermilk instead of whole milk.

Try adding chopped pecans or walnuts to the batter for a crunchy texture.

Use fresh sweet potatoes roasted and mashed for the best flavor; canned sweet potatoes can be too wet.

Ensure the butter for the glaze is fully melted to get a smooth, even glaze.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum or add it separately for best texture.

Can I prepare the cake ahead of time?

Absolutely. You can bake the cake a day ahead and keep it covered at room temperature. Add the glaze before serving for the freshest taste, or glaze it right after baking and reheat gently before serving.