Among the many great traditional holiday dishes, there are few quite as favored as sweet potatoes! Whether paired with brown sugar, marshmallows, or just served plain, sweet potatoes add a certain feel of nostalgia and comfort to seasonal feasts. This recipe for sweet potato bundt cake offers a cozy treat to bring to Thanksgiving, and is even better topped off with our recipe for cinnamon whipped cream.
Sweet Potato Bundt Cake
1 cup butter
2 cups sugar
2½ cups mashed, cooked sweet potatos (or canned yams)
3 cups flour
¼ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon cinnamon
1 teaspoon vanilla
½ cup chopped pecans
Preheat oven to 350°F.
Whip together butter and sugar.
Add the sweet potatoes, beat until light and fluffy.
Add eggs one at a time, and beat well after adding each egg.
Combine all dry ingredients in a separate bowl, stir well.
Add combined dry ingredients to the sweet potato mixture, then add vanilla and nuts.
After making sure the mixture is well combined, pour into a prepared 9 to 10-inch bundt pan.
Bake for 1 hour and 15 minutes or until cake tests done.
Serve with a dollop of cinnamon whipped cream.
Cinnamon Whipped Cream
2 cups heavy cream, chilled
¼ cup sugar
1½ teaspoons ground cinnamon
½ teaspoon vanilla
In a glass bowl, beat cream on high speed.
Slowly add the sugar, cinnamon, and vanilla to the cream. Beat until stiff peaks form.