Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 1.5 cups brown sugar, packed (300g)
  • 4 large eggs, room temperature
  • 1.5 cups sweet potato puree (350g)
  • 2 tsp vanilla extract (10ml)
  • 1 tsp ground cinnamon (2g)
  • 3 cups all-purpose flour (375g)
  • 1 tsp baking powder (5g)
  • 0.5 tsp salt (3g)
  • 0.75 cup buttermilk (180ml)
  • 4 tbsp unsalted butter (57g)
  • 0.5 cup brown sugar (100g)
  • 0.25 cup heavy cream (60ml)
  • 2 tbsp maple syrup (30ml)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or baking spray and dust with a tablespoon of flour, tapping out the excess.
  2. Cream the softened butter and brown sugar together using a mixer until the mixture is fluffy and pale.
  3. Add the eggs one by one, beating well after each addition.
  4. Stir in the sweet potato puree and vanilla extract until the batter is a uniform orange color.
  5. In a separate bowl, whisk together the flour, ground cinnamon, baking powder, and salt.
  6. Gradually add the flour mixture and buttermilk to the wet ingredients, alternating between them. Stir until just combined; do not overmix.
  7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  8. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan before removing. For the glaze, combine butter, brown sugar, heavy cream, and maple syrup in a saucepan over medium heat, stirring until smooth and thickened, then pour over the cooled cake.