Healthy Recipes Holidays Thanksgiving Thanksgiving Dessert Sweet Potato Bundt Cake with Maple Glaze 3.5 (2) 1 Review This sweet potato pound cake started out as a way to use up leftovers from Thanksgiving dinner, but quickly became its own reason to make sweet potatoes. The cake gets better as it sits, so it's a great make-ahead candidate for any occasion. By Stacey Ballis Stacey Ballis Stacey Ballis is the author of ten novels of culinary fiction including, Off the Menu, Out to Lunch, Recipe for Disaster, Wedding Girl and How to Change a Life as well as a digital cookbook, Big Delicious Life. Her nonfiction essays have appeared in several anthologies, and her food writings and recipes have appeared in Food & Wine Magazine, EatingWell Magazine, The Chicago Tribune, Bake From Scratch Magazine, Plate Magazine, MyRecipes.com, ExtraCrispy.com, TheTakeout.com, AllRecipes.com, and a recipe of hers was adapted for use in The New York Times. She was the recipe developer and culinary consultant for The Self-Care Cookbook by Frank Ardito. Stacey lives in Chicago with her husband and is currently at work on a new full-length work of fiction. EatingWell's Editorial Guidelines Published on November 16, 2022 Reviewed by Dietitian Nadine Bradley, RD, CNSC Reviewed by Dietitian Nadine Bradley, RD, CNSC Nadine Bradley is a registered dietitian nutritionist and certified nutrition support clinician who performs nutrition reviews on EatingWell recipes. She first got into nutrition as a competitive athlete, primarily focusing on how to nourish her body for peak performance. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Ali Redmond Active Time: 25 mins Total Time: 2 hrs 5 mins Servings: 24 Nutrition Profile: Soy-Free Vegetarian Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Cake 1 ½ cups cake flour ¾ cup all-purpose flour ¾ cup oat flour 2 teaspoons baking powder ¾ teaspoon salt ¾ teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon ground ginger ¼ teaspoon ground white pepper ¼ teaspoon ground cardamom ¼ teaspoon ground allspice ¼ teaspoon freshly grated nutmeg 1 cup granulated sugar 1 cup packed light brown sugar 1 cup canola or grapeseed oil 4 large eggs, at room temperature 2 cups mashed sweet potatoes (see Tip) 1 ½ teaspoons vanilla extract ½ cup buttermilk 1 ½ cups chopped pecans, toasted (see Tip), plus more for garnish Glaze ¼ cup pure maple syrup 3 tablespoons unsalted butter 1 ½ cups confectioners’ sugar, divided Pinch of salt Directions Position rack in bottom third of the oven; preheat to 350℉. Generously coat a large Bundt pan with cooking spray. To prepare cake: Sift cake flour, all-purpose flour, oat flour, baking powder, 3/4 teaspoon salt, cinnamon, baking soda, ginger, white pepper, cardamom, allspice and nutmeg into a large bowl. Combine granulated sugar, brown sugar and oil in another large bowl; beat with an electric mixer on medium speed until well combined, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Add mashed sweet potatoes and vanilla, beating on medium speed until thoroughly combined. Add half of the dry ingredients to the wet ingredients; mix on low speed until well combined. With the mixer still running, slowly pour in buttermilk and mix until combined. Add the rest of the dry ingredients and mix until there are just a few streaks of flour. Do not overmix. Fold in pecans with a large rubber spatula, being sure to scrape the bowl so that there are no streaks of unmixed flour. Scoop the batter into the prepared pan, being sure to fill all the grooves, and smooth the top as best you can with a small offset spatula. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs, being sure to test in three spots, 50 to 60 minutes. Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack to cool for 20 to 30 minutes more. To prepare glaze: Combine maple syrup and butter in a small saucepan; cook over medium heat, stirring occasionally, until the butter is melted. Remove from the heat; whisk in 1/2 cup confectioners' sugar and salt until smooth. Gradually whisk in the remaining 1 cup confectioners' sugar until smooth. Spoon or pour the warm glaze over the still-warm cake. Sprinkle with more pecans, if desired, pressing gently to adhere them to the glaze. Let the cake cool completely, about 1 hour, before slicing and serving. To make ahead Store unglazed cake well wrapped at room temperature for up to 2 days or freeze for up to 3 months. Tips If you don't have leftover cooked sweet potatoes, roast sweet potatoes (about 3 medium will yield 2 cups mashed) at 400℉ until tender, about 1 hour. When cool enough to handle, scoop the flesh out of the skins (discard skins) and mash. For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Originally appeared: EatingWell.com, November 2022 Save Rate Print Nutrition Facts (per serving) 345 Calories 17g Fat 46g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Serving Size 1 slice Calories 345 % Daily Value * Total Carbohydrate 46g 17% Dietary Fiber 2g 7% Total Sugars 29g Added Sugars 27g 54% Protein 4g 8% Total Fat 17g 22% Saturated Fat 2g 10% Cholesterol 35mg 12% Vitamin A 4404IU 88% Vitamin C 4mg 4% Vitamin D 10IU 3% Vitamin E 2mg 13% Folate 43mcg 11% Vitamin K 8mcg 7% Sodium 165mg 7% Calcium 62mg 5% Iron 2mg 11% Magnesium 19mg 5% Potassium 144mg 3% Zinc 1mg 9% Omega 3 1g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.