I like big bundts

and I cannot lie… yeah you knew where this was going already didn’t you? My bundt pan did so well not sticking with that chocolate cake last week that I decided to tempt fate and make another one. This time I decided to knock out some of the pureed sweet potato I had frozen (I always end up buying way too many sweet potatoes every Fall. We can only eat so much pie, man. And sweet potatoes are just so large.) Sweet potato quick bread is generally pretty good for using up leftovers, but I encountered a recipe for a pound cake that looked even better to me. it’s simple to make, fluffy on the inside and cinnamon-y. It tastes like Fall which is fine because we’re still stuck in the throes of cold weather here. Though honestly, I can eat cinnamon-y items any time of the year.

Sweet Potato Pound Cake 
recipe from Southern Food

You Need: 
1 cup butter, room temp
1 cup sugar
1 cup brown sugar 
4 large eggs
2 cups mashed sweet potato 
1 teaspoon vanilla 
3 cups flour 
1 teaspoon baking powder 
1/2 teaspoon baking soda
1/2 teaspoon salt 
3 teaspoons cinnamon 
1 teaspoon nutmeg 
1/3 cup buttermilk
1 1/2 cups chopped pecans 

Preheat the oven to 350. Grease and flour a large (12-cup) bundt pan very well. I find that Pam baking spray works great but I also sprinkle flour all up in the pan. It has worked very well to avoid the stickage that usually occurs when I bake bundts. In your stand mixer, cream the butter with the sugars until the mixture is nice and fluffy. Beat in the eggs one at a time. Add in vanilla and sweet potato. In another bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add some of the flour mixture into the batter and beat in. Add a little bit of the buttermilk and blend. Add in the rest of the flour and buttermilk alternately between the two until everything is blended together. Stir in the pecans. Spread the batter into your bundt pan. Bake until a tester comes out clean. Let it cool for a few minutes then invert onto a serving platter and let it cool completely. For topping, melt 2 Tablespoons of butter and brush this onto the top of the cooled cake. Instead of the powdered sugar the site recommends, I mixed some cinnamon sugar together and lightly sprinkled it onto the melted butter. It upped the cinnamon levels and made the cake taste even nicer. 
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