1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 ½ cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and mashed)
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup buttermilk, room temperature
2 tsp vanilla extract
Optional Topping:
Powdered sugar for dusting
Cream cheese glaze or caramel drizzle
Toasted pecans for garnish
Ezoic
Instructions
Step 1: Prepare the Sweet Potatoes
Peel and cube sweet potatoes. Boil in water until fork-tender (about 15–20 minutes). Drain well and mash until smooth. Set aside to cool slightly.
Step 2: Preheat and Prepare Pan
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan, tube pan, or a 9×13 baking dish.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale—about 3–5 minutes.
Step 4: Add Eggs and Sweet Potatoes
Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Then add the mashed sweet potatoes and beat until smooth and fully incorporated.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter-sugar mixture, alternating with buttermilk. Begin and end with the flour mixture. Stir in the vanilla extract. Mix gently, just until combined—do not overmix.
Step 7: Bake the Cake
Pour the batter evenly into the prepared pan. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. Check around 60 minutes to prevent overbaking.
Step 8: Cool and Serve
Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar, or drizzle with glaze if desired.
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