Ingredients
- 2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 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 (or whole milk with 1 tbsp vinegar or lemon juice)
- 2 tsp vanilla extract
Optional glaze:
- 1 cup powdered sugar
- 2 tbsp melted butter
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch cake pan.
- Cook sweet potatoes: If you haven’t yet, boil or bake sweet potatoes until soft, then mash until smooth. Let cool slightly.
- Cream butter and sugar: In a large bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).
- Add eggs: Beat in eggs one at a time, mixing well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, mix mashed sweet potatoes, buttermilk, and vanilla extract.
- Mix batter: Add the dry ingredients to the butter mixture alternately with the sweet potato mixture, beginning and ending with the flour. Mix just until combined — don’t overmix.
- Bake: Pour batter into the prepared pan. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Optional glaze: Whisk glaze ingredients until smooth and drizzle over the cooled cake.
Tip: This cake is delicious served plain, or with a dollop of whipped cream. It gets even better the next day!
Would you like me to write a short story or note to go with this “Grandma’s Famous” vibe? 🌟