Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup cooked, mashed sweet potatoes (about 1 medium sweet potato)
- 1/2 cup whole milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For the Butter Glaze (optional but delicious):
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or a 10-inch tube pan.
- Cream the butter and sugar in a large bowl until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in the mashed sweet potatoes and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the sweet potato mixture alternately with the milk, starting and ending with the flour. Mix just until combined — do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Make the glaze (optional): In a small saucepan, melt butter, sugar, and water over medium heat. Bring to a boil, stirring constantly, then remove from heat and stir in vanilla.
- When cake is done, let it cool in the pan for 10–15 minutes. Invert onto a wire rack. While warm, slowly spoon the butter glaze over the cake so it soaks in.
- Cool completely, slice, and enjoy Grandma’s sweet, buttery masterpiece!
If you’d like, I can help you write a short introduction or tips for this recipe too — just let me know!