Spiced Sweet Potato Bundt with Brown Sugar Icing - Day #28 of I Like Big Bundts

Saturday, November 13, 2010

Spiced Sweet Potato Bundt with Brown Sugar Icing - I Like Big Bundts
Spiced Sweet Potato Bundt with Brown Sugar Icing 

Dude! It's Day #28 of I Like Big Bundts! The Food Librarian brings you 30 Bundts in 30 Days. National Bundt Day is right around the corner. Monday! Do you have a Bundt in the oven? (Hum...that sounds kinda personal.) Let me just say that I hope you make a Bundt to celebrate National Bundt Day!

Today I have the perfect Bundt for Thanksgiving or after Thanksgiving. Every grocery store is going to sell yams and sweet potatoes for pennies, so pick up some extra to make this yummy bundt.

Last year, I made a sweet potato bundt that used grated, raw sweet potatoes. This recipe from Bon Appetit uses cooked, mashed potatoes. Kirbie from Kirbie's Cravings suggested making this Bundt.

You need about 2 medium sized red sweet potatoes to make 2 cups. I bought some “white” and “orange” (often called a yam) sweet potatoes but ATE them instead of saving them for this recipe. I love sweet potatoes! So, this recipe ended up with one orange flesh and one white flesh.

I Like Big Bundts 2
Thanks to my friend JustJenn for making this logo!

Spiced Sweet Potato Bundt with Brown Sugar Icing - I Like Big Bundts
The glaze is a slightly caramelized brown sugar topping. You boil butter, brown sugar and cream in a pot for 3 minutes. Pour over powdered sugar and whisk together. You are supposed to wait 15 minutes for it to cool off to the right consistency…but I needed to get to work so I threw it over an ice bath and kept whisking.

Spiced Sweet Potato Bundt with Brown Sugar Icing - I Like Big Bundts
You should try this recipe! The cake is really good. Soft and not too sweet (my favorite). And if you have leftover yams/sweet potatoes this Thanksgiving, you have a good home for them.

I Like Big Bundts Button
If you make a Bundt for National Bundt Day, I'll send you a JustJennDesign's I Like Big Bundts button! Head over to JustJenn's site for her free shipping (ends on Sunday)! They are small and stylin'.

You will need to email me: (1) Link to your blog post (I will use one photo from your post for the round-up) or (2) One JPG photo if you don't have a blog, (3) Your name (that you want published on the blog) and title of your Bundt (4) Mailing address for the button (including your full name for mailing). You have until Monday, November 22nd to send me the information, so feel free to post on actual National Bundt Day (Nov 15th). Please don't rummage through your archives for an old Bundt, you need to bake something fresh for National Bundt Day to qualify for the button (doesn't have to be a new recipe, just something made this month please :) Your family, friends and co-workers will thank you! :)


Need Bundt recipe ideas?
I Like Big Bundts 2009 (30 different recipes listed here!)
I Like Big Bundts 2010

Whoo hoo! Two more days! Come on back tomorrow for another Bundt - mary the food librarian

Spiced Sweet Potato Bundt with Brown Sugar Icing - I Like Big Bundts
Recipe:
from Bon Appetit November 2000 (on Epicurious)
Spiced Sweet-Potato Cake with Brown Sugar Icing


Notes: I added the vanilla when I added the eggs, not after the flour mixture. As I mentioned, I had one cup each of white and orange flesh color sweet potatoes.
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14 comments:

Katie said... [Reply to comment]

Looks gorgeous! Very autumnal flavours and the icing looks like autumn leaves draped over the sides - delicious!

JelliDonut said... [Reply to comment]

Your bundts just keep getting better and better!

Lisa said... [Reply to comment]

I'm with you. I love snacking on sweet potatoes. I can't get enough of them. This sweet potato bundt sounds absolutely delicious though I wonder how this would be with purple Okinawan sweet potatoes.

Audrey said... [Reply to comment]

Ooooh. I just made a sweet potato bread because I had more roasted sweets than I could eat (hard to imagine, I know). This looks even better!

Jackie said... [Reply to comment]

Hi Mary

You said that you made a sweet potato bundt cake with raw sweet potatoes and now you made one with cooked sweet potatoes, is there any difference in the raw sweet potatoes versus the cooked sweet potatoes versions.

The Food Librarian said... [Reply to comment]

Dear Jackie,
I'm sorry, but I have a very poor "taste" memory! If I remember correctly, the shredded bundt wasn't as "soft" in texture as this one. They were both moist, but I think this one, with the mashed potatoes, was softer. But again, my memory fails me much of time, especially with so many Bundts! I hope you understand! :) - mary

Saira said... [Reply to comment]

So after your beautiful butternut squash bundt I came across a sweet potato cake recipe that I must make;) That will be my cake for National Bundt day. Will be making it tomorrow!

curator said... [Reply to comment]

Awright. I give up. I need to go buy a bundt pan.

vanillasugar said... [Reply to comment]

sweet potato makes the best cake. sweet potato and butternut i jsut can't get enough of.

Diana's Cocina said... [Reply to comment]

This sounds incredible. I love what you are doing here with the bundt recipes. As I'm a bundt cake fan.

Jessica said... [Reply to comment]

Not sure how this is possible, but I don't think I've ever had a dessert with sweet potato in it. This would be the perfect intro

kirbie said... [Reply to comment]

I'm so happy you tried my suggestion! Yours looks so pretty especially with the icing. I'm so sad I won't have a bundt ready for National Bundt Day. I've been planning on having one ready since you began your 30 day quest, but I was out of town and then I had some baking mishaps this weekend and suddenly I was out of time.

Joanna said... [Reply to comment]

I am about to make this cake because it is exactly up my alley. Do you think it would make a difference if I used boiled mashed sweet potatoes instead of baked? Like, maybe they would have too much moisture if I boiled them?

Thoughts?

Thanks!

The Food Librarian said... [Reply to comment]

Joanna, I have no idea. :) Hum, I would think they would have a more moisture...so you might want to cut down on the liquid...but that would mean less oil or egg and that may affect the texture and mouth feel. So, I'm definitely no expert on this! Good luck and let me how it turns out! :) - mary

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