For the Cake:
2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup unsalted butter, softened
½ cup vegetable oil
2 ¾ cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup whole milk
For the Glaze (optional):
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Dash of cinnamon (optional)
Ezoic
Instructions
Step 1: Prepare the Sweet Potatoes
Wash, peel, and boil the sweet potatoes until fork-tender (about 20-25 minutes). Mash them well and set aside to cool completely. You should have about 2 cups.
Step 2: Preheat and Prep
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 4: Cream Butter and Sugar
In a stand mixer or large mixing bowl, cream the butter, oil, and sugar together until light and fluffy—this should take about 4-5 minutes.
Step 5: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 6: Add Sweet Potatoes
Mix in the mashed sweet potatoes until fully incorporated and smooth.
Step 7: Combine Wet and Dry
Alternately add the flour mixture and milk/sour cream to the batter, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Step 8: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool
Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Step 10: Glaze (Optional)
Whisk together the powdered sugar, milk, and vanilla. Drizzle over the cooled cake and allow it to set before slicing.
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