Ingredients Jump to Instructions ↓

  1. 1 teaspoon unsalted butter at room temperature, plus

  2. 1/2 pound (2 sticks)

  3. 1 cup packed light brown sugar

  4. 1 cup granulated sugar

  5. 2 cups mashed cooked sweet potatoes (about 2 pounds raw sweet potatoes)

  6. 4 large eggs

  7. 3 cups all-purpose flour

  8. 1 teaspoon baking soda

  9. 1 teaspoon baking powder

  10. 1/2 teaspoon salt

  11. 1 teaspoon ground cinnamon

  12. 1 teaspoon ground ginger

  13. 1/2 teaspoon allspice

  14. 1/4 teaspoon grated nutmeg

  15. 1 cup chopped toasted walnuts

  16. 1 teaspoon vanilla extract

  17. 1 1/2 cups confectioners' sugar

  18. 2 tablespoons fresh orange juice, or slightly more as needed

  19. 1 teaspoon grated orange zest

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325 degrees F. Butter a 12-cup bundt pan with 1 teaspoon of the butter and set aside. In a large bowl using an electric mixer, cream the butter, brown sugar, and sugar. Add the sweet potatoes and beat until light and fluffy. Add the eggs one at a time, and beat after each addition. Into a bowl, sift together the flour, soda, powder, salt, cinnamon, ginger, allspice, and nutmeg. Add to the sweet potato mixture a third at a time. Fold in the nuts and vanilla. Pour into the prepared pan and bake until a tester inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes in the pan. While the cake is resting in the pan, in a bowl, combine the confectioners' sugar, orange juice, and orange zest. Stir well to combine and make a tight glaze, adding more orange juice 1/2 teaspoon at a time to achieve a pourable consistency. Turn out onto a wire rack. While the cake is still warm, drizzle the orange-sugar glaze to evenly coat. Cool completely before cutting. Yield : 10 to 12 servings


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