The cake gets better as it sits, so it’s a great make-ahead candidate for any occasion.
Generously coat a large Bundt pan with cooking spray.
Add eggs, one at a time, beating well after each addition.
Photo: Ali Redmond
Add mashed sweet potatoes and vanilla, beating on medium speed until thoroughly combined.
Add half of the dry ingredients to the wet ingredients; mix on low speed until well combined.
With the mixer still running, slowly pour in buttermilk and mix until combined.
Add the rest of the dry ingredients and mix until there are just a few streaks of flour.
Remove from the heat; whisk in 1/2 cup confectioners' sugar and salt until smooth.
Gradually whisk in the remaining 1 cup confectioners' sugar until smooth.
Spoon or pour the warm glaze over the still-warm cake.
Sprinkle with more pecans, if desired, pressing gently to adhere them to the glaze.
Let the cake cool completely, about 1 hour, before slicing and serving.
When cool enough to handle, scoop the flesh out of the skins (discard skins) and mash.
For the best flavor,toast nutsbefore using in a recipe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
