Ingredients
- 2 cups cooked, mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup buttermilk, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch cake pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the mashed sweet potatoes and vanilla; mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or top with your favorite glaze before serving.
If you’d like, I can help you write a simple glaze or frosting to go with it too — just say the word!