so . . . i kinda miscalculated the amount of sweet potato a single mutant sized sweet potato would yield (has anyone noticed that they are huuuuuuge this year?), and ended up with a lot of leftovers after i made the filling for my sweet potato tart. it an effort to make some space in my fridge, i stirred a cup of the stuff into a sweet potato bundt cake.
it’s a bit of a dense cake though moist. i decided to lighten things up a bit by whipping up a quick rum glaze.
happy day before turkey day!
Sweet Potato Bundt Cake with Rum Icing
(9 inch bundt pan, although the cake will only rise 3/4 of the way up)
|Butter||1 stick, @ room temp|
|Vanilla extract||1 tsp|
|Baking powder||1 ½ tsp|
|Baking soda||½ tsp|
|Egg||2 large ones|
|Sour Cream||1 cup|
|Sweet Potato||1 cup, steamed, peeled, cooled and mashed|
|Confectioners’ Sugar||1 cup|
- Prepare your sweet potato the day before by steaming it until it is soft, removing the skin and mashing it. Let cool completely. Or you can just buy the canned version.
- Preheat oven to 350ºF. Butter and flour bundt pan and set aside.
- Whisk together flour, baking powder, baking soda in a bowl and set aside.
- Cream butter and sugar in the bowl of your stand mixer with the paddle attachment.
- Add egg, vanilla, and sour cream. Mix until well-combined on medium speed.
- Turning the speed down to the lowest setting, pour in dry ingredients. Mix until just combined.
- Then, fold in sweet potato with a rubber spatula.
- Pour into pan and bake for ~50 minutes, or until a toothpick comes out clean.
- When ready, let stand for 15-20 minutes, then invert and cool on rack.
- Make glaze when cake is cooling. To do so, pour confectioners’ sugar into the bowl of your standmixer with whisk attachemnt. Then add rum and whisk on medium speed. You may need to add more or less rum to get it to the consistency of something like “egg nog.”
- Pour the glaze over cooled cake. I used the back of a spoon to help spread the glaze around. The cake is ready to eat when the glaze has set.