Ingredients:

  • 5 cups (350 grams) Sweet Potatoes, cooked and mashed (cooled to room temperature)
  • 3 cups (360 grams) All-Purpose (Plain) Flour, sifted
  • 1 teaspoon (5 grams) Baking Powder
  • 1/2 teaspoon (3 grams) Fine Sea Salt
  • 2 teaspoons (4 grams) Ground Cinnamon
  • 1/2 teaspoon (1 gram) Ground Nutmeg
  • 1/4 teaspoon (0.5 grams) Ground Ginger
  • 1 cup (226 grams) Unsalted Butter, softened (cool room temperature)
  • 5 cups (300 grams) Granulated Sugar
  • 1/2 cup (110 grams) Light Brown Sugar, packed
  • 4 Large Eggs, cool room temperature
  • 1 tablespoon (15 ml) Pure Vanilla Extract
  • 1/4 cup (60 ml) Whole Milk or Buttermilk, room temperature
  • 4 tablespoons (56 grams) Unsalted Butter (for glaze)
  • 5 cups (180 grams) Powdered (Icing) Sugar, sifted (for glaze)
  • 2–3 tablespoons (30–45 ml) Whole Milk or Cream (for glaze)
  • Pinch of Salt (for glaze)

Instructions:

  1. Prepare Sweet Potato: Roast or steam the sweet potatoes until fork-tender. Peel, mash thoroughly, measure out 1.5 cups (350g), and allow the purée to cool completely to room temperature. This step is essential.
  2. Prep Oven and Pan: Preheat oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan meticulously, ensuring all crevices are covered.
  3. Combine Dry Ingredients: Sift together the flour, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl. Whisk to ensure even distribution.
  4. Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed for 5–7 minutes until the mixture is very light, pale yellow, and fluffy. Scrape down the bowl frequently.
  5. Add Eggs: Beat in the eggs, one at a time, allowing each egg to fully incorporate into the mixture before adding the next.
  6. Incorporate Wet Flavourings: Mix in the vanilla extract and the cooled sweet potato purée until just combined.
  7. Alternate Wet and Dry: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the milk (starting and ending with the dry). Mix only until just combined. Do not overmix.
  8. Final Fold: Finish mixing by hand using a rubber spatula to ensure no pockets of flour remain. Scrape the batter evenly into the prepared Bundt pan and tap gently on the counter to remove any large air bubbles.
  9. Bake: Place the cake in the preheated oven. Bake for 70–80 minutes. The cake is done when a long wooden skewer inserted into the centre comes out clean, or the internal temperature reaches 200–205°F (93–96°C).
  10. Cooling: Allow the cake to cool in the pan on a wire rack for exactly 15–20 minutes. Carefully invert the cake onto the wire rack to cool completely before glazing (about 1 hour).
  11. Brown the Butter (Glaze): Melt the 4 tablespoons of butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn a rich amber brown with a nutty aroma. Immediately pour the brown butter and solids into a heatproof bowl and let it cool for 5 minutes.
  12. Whisk Glaze: Whisk the powdered sugar and salt into the slightly cooled brown butter. Add the milk or cream 1 tablespoon at a time, whisking until a thick, pourable consistency is reached.
  13. Glaze and Serve: Once the cake is completely cool, drizzle or pour the brown butter glaze over the top. Allow the glaze to set for 10–15 minutes before slicing and serving.