Requires a 10 inch Bundt pan
2/3 cup chopped pecans
2 ½ cups mashed, cooked sweet potato (about three medium cooked potatoes)
3 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¾ teaspoon nutmeg
¼ teaspoon salt
2 sticks butter, softened to room temperature
1 teaspoon vanilla extract
1 cup white granulated sugar
1 cup brown sugar
4 large eggs
- Preheat oven to 350 degrees.
- Use a heavy layer of cold butter to coat theBundt pan.
Add the chopped pecans and press onto the buttered sides. Note: too light a coat of butter or butter which is too warm will not allow the pecans to stick. Remove the loose nuts from the pan by covering the pan with a plate and inverting the pan onto the plate. Put some of the pecans back into the bottom of the pan to ensure the cake top will have a generous coating of pecans.
- Mash the sweet potatoes by hand or machine in a small mixing bowl. Do not add any moisture to the potatoes as they need to be as dry as possible. (If using canned potatoes you will need to drain of syrup and pat dry prior to mashing). Once all lumps have been removed, set the bowl aside until late in the mixing process.
- Sift the dry ingredients (all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt) in a medium mixing bowl. Set aside.
- In a large bowl beat the softened butter, vanilla, white sugar, and brown sugar at medium speed. Beat eggs in, one at a time. Add in the mashed sweet potato until fully incorporated. Scrape the bowl sides and bottom with a spatula as needed to ensure the cake batter is fully incorporated.
- Add the batter to the pan and smooth the batter on top. Sprinkle the remaining pecans on the top.
7. Place in the oven and bake for 75 minutes or until a cake tester comes out clean. Bake longer if you want an exterior with more structure. Once fully baked, remove from the oven and set on a cooling rack for 15 minutes before removing the cake to a serving platter to cool completely.