Spiced Sweet Potato Bundt with Brown Sugar Icing
Dude! It's Day #28 of I Like Big Bundts! The Food Librarian brings you 30 Bundts in 30 Days. National Bundt Day is right around the corner. Monday! Do you have a Bundt in the oven? (Hum...that sounds kinda personal.) Let me just say that I hope you make a Bundt to celebrate National Bundt Day!
Today I have the perfect Bundt for Thanksgiving or after Thanksgiving. Every grocery store is going to sell yams and sweet potatoes for pennies, so pick up some extra to make this yummy bundt.
Last year, I made a sweet potato bundt that used grated, raw sweet potatoes. This recipe from Bon Appetit uses cooked, mashed potatoes. Kirbie from Kirbie's Cravings suggested making this Bundt.
You need about 2 medium sized red sweet potatoes to make 2 cups. I bought some “white” and “orange” (often called a yam) sweet potatoes but ATE them instead of saving them for this recipe. I love sweet potatoes! So, this recipe ended up with one orange flesh and one white flesh.
You will need to email me: (1) Link to your blog post (I will use one photo from your post for the round-up) or (2) One JPG photo if you don't have a blog, (3) Your name (that you want published on the blog) and title of your Bundt (4) Mailing address for the button (including your full name for mailing). You have until Monday, November 22nd to send me the information, so feel free to post on actual National Bundt Day (Nov 15th). Please don't rummage through your archives for an old Bundt, you need to bake something fresh for National Bundt Day to qualify for the button (doesn't have to be a new recipe, just something made this month please :) Your family, friends and co-workers will thank you! :)
Need Bundt recipe ideas?
I Like Big Bundts 2009 (30 different recipes listed here!)
I Like Big Bundts 2010
Whoo hoo! Two more days! Come on back tomorrow for another Bundt - mary the food librarian
from Bon Appetit November 2000 (on Epicurious)
Spiced Sweet-Potato Cake with Brown Sugar Icing
Notes: I added the vanilla when I added the eggs, not after the flour mixture. As I mentioned, I had one cup each of white and orange flesh color sweet potatoes.
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13 comments:
Looks gorgeous! Very autumnal flavours and the icing looks like autumn leaves draped over the sides - delicious!
I'm with you. I love snacking on sweet potatoes. I can't get enough of them. This sweet potato bundt sounds absolutely delicious though I wonder how this would be with purple Okinawan sweet potatoes.
Ooooh. I just made a sweet potato bread because I had more roasted sweets than I could eat (hard to imagine, I know). This looks even better!
Hi Mary
You said that you made a sweet potato bundt cake with raw sweet potatoes and now you made one with cooked sweet potatoes, is there any difference in the raw sweet potatoes versus the cooked sweet potatoes versions.
Dear Jackie,
I'm sorry, but I have a very poor "taste" memory! If I remember correctly, the shredded bundt wasn't as "soft" in texture as this one. They were both moist, but I think this one, with the mashed potatoes, was softer. But again, my memory fails me much of time, especially with so many Bundts! I hope you understand! :) - mary
So after your beautiful butternut squash bundt I came across a sweet potato cake recipe that I must make;) That will be my cake for National Bundt day. Will be making it tomorrow!
Awright. I give up. I need to go buy a bundt pan.
sweet potato makes the best cake. sweet potato and butternut i jsut can't get enough of.
This sounds incredible. I love what you are doing here with the bundt recipes. As I'm a bundt cake fan.
Not sure how this is possible, but I don't think I've ever had a dessert with sweet potato in it. This would be the perfect intro
I'm so happy you tried my suggestion! Yours looks so pretty especially with the icing. I'm so sad I won't have a bundt ready for National Bundt Day. I've been planning on having one ready since you began your 30 day quest, but I was out of town and then I had some baking mishaps this weekend and suddenly I was out of time.
I am about to make this cake because it is exactly up my alley. Do you think it would make a difference if I used boiled mashed sweet potatoes instead of baked? Like, maybe they would have too much moisture if I boiled them?
Thoughts?
Thanks!
Joanna, I have no idea. :) Hum, I would think they would have a more moisture...so you might want to cut down on the liquid...but that would mean less oil or egg and that may affect the texture and mouth feel. So, I'm definitely no expert on this! Good luck and let me how it turns out! :) - mary
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