Sweet Potato Bundt - Day #10 - I Like Big Bundts

Day 10 of I Like Big Bundts: 30 Days of Bundt Cakes
Sweet Potato Bundt

People have been asking where I'm getting all these Bundt recipes. Many are bookmarked from the web (yes, I always enter "BUNDT" in the search box of any food site), some are in a very unorganized drawer filled with copied recipes from cookbooks, and some I found by browsing cookbooks at a bunch of libraries.

This Sweet Potato Bundt is from Sweet Maria's Cake Kitchen: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites which I picked up at my local library. The book is sold used on Amazon, but you can find it on Sweet Maria's website. I'll definitely check out Maria Bruscino Sanchez's other books as well. Her recipes are easy and straightforward. This book doesn't have any photos...but luckily I pretty much know what a Bundt should look like by now! hee hee.

Logo design: JustJenn of JustJennDesigns

Welcome to Day 10 of I Like Big Bundts: 30 Days of Bundt Cakes. Oh my goodness. I'm 1/3 done with this adventure...baking 30 Bundts leading up one of the best days of the year: National Bundt Day on November 15th!!

I was attracted to this recipe because it uses a raw sweet potato. The Day #4 Cinnamon Ripple Sweet Potato Bundt by Paula Deen used cooked and mashed sweet potato, but for this one you grate it raw and use it like you would carrots in a carrot cake. It saves you the time of baking off the sweet potatoes (but that's not a chore to me...I loved baked sweet potatoes!)

<library plug> I hope you check out the older books in the library...you might find some great gems! Especially things that are out of print or not available in your local bookstore. </library plug>

You can see the little pieces of sweet potato and walnuts. With fall spices, this cake smells great and is a nice tea cake.

See you back here tomorrow for...wait for it...another Bundt! - mary the food librarian

Sweet Potato Cake
Adapted from Sweet Maria's Cake Kitchen: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites by Maria Bruscino Sanchez

4 eggs
2 c sugar
1 ¼ c vegetable oil
1 t vanilla
3 c flour, 2 t baking soda, 2 t baking powder
2 t cinnamon, ½ t cloves, I added ½ t ground ginger
2 c grated, raw sweet potato or yam (for me, this was 1 medium sweet potato)
1 c walnuts, coarsely chopped

Sweet Maria recommends using a 10-inch tube pan. I used a 12 c Bundt pan.

Here is what I did:
1. Sift together flour, soda, powder, spices in a medium bowl.
2. Mix together eggs, sugar, oil and vanilla with the paddle attachment until well blended
3. On low speed, add the dry ingredients. Don’t overmix.
4. With a spatula, fold in the grated sweet potato and nuts. Don't overmix. Really. :)
5. Pour into greased Bundt pan and baked for 55 to 60 minutes at 350 degrees. Cool on a wire cooling rack for 10 minutes and then remove from pan. Let cool completely before pouring glaze over cake.

Sweet Maria suggests a Maple Glaze (1 ½ c powdered sugar and ½ c maple syrup). Somehow, I was all out of maple syrup so I just whisked together a powdered sugar and milk glaze.

Original Recipe:
Sweet Potato Cake
from: Sweet Maria's Cake Kitchen: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites by Maria Bruscino Sanchez (1998, St. Martin's Press)
Sweet Potato Cake, page 47; Maple Glaze, page 56

Find it in your library through WorldCat
Purchase here on the Sweet Maria website

I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt