Sweet Potato Bundt Cake with Cinnamon Cream Cheese Frosting

Last week I realized that ignoring the root vegetables in my produce bins was not going to make them go away. So it was time to take stock and clean out a bit. And knuckle down and use some of them up.

I get lazy when it comes to root vegetables. It seems like they’ll last forever and I keep putting them off and then I’m faced with a guilt trip. Like the moldy sweet potatoes that I accidentally stored in the wrong produce bin.  I did store some of them in the other produce (less humid) bin and those were fine.

I had a recipe for sweet potato quick bread, which seemed like an easy way to use up a lot of them. As I gathered and mixed ingredients the recipe began evolving in my head and I ended up with a sweet potato bundt cake.

By itself, the cake is rich, dense and moist, with the rich flavor of brown sugar and spices.  Topped with cinnamon cream cheese frosting, it’s . . . well I can’t even go there, it’s sooooo good.

Vanilla bean paste is optional, but it’s so beautiful to use in whipped cream, frostings and glazes, because you see all those wonderful little vanilla seeds and you just know it’s going to be great.

Sweet Potato Bundt Cake

2 cups all purpose flour
1 cup white sugar
1 cup dark brown sugar, firmly packed
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
3/4 cups vegetable oil
3 large eggs
1 tsp. vanilla extract
1/4 cup buttermilk
1 1/2 lb. sweet potatoes, grated
1 cup coarsely chopped pecans, toasted

Preheat oven to 350 degrees.  Spray or grease a 10″ Bundt pan.

Spin the flour, sugars, pumpkin pie spice, baking soda, baking powder and salt together in a food processor.  Transfer to a large mixing bowl.

Combine oil, eggs, vanilla and buttermilk in another bowl.  Stir in the sweet potatoes.  It will seem like A LOT of sweet potatoes.  Fold the wet ingredients and pecans into the flour mixture.  Spoon into the Bundt pan.  Bake until a toothpick inserted comes out dry, about 60-70 minutes.  Cool on a rack for about 15 minutes.  Invert the cake onto a rack to finish cooling.  Top with Cinnamon Cream Cheese Frosting.  Attack with a fork.

Cinnamon Cream Cheese Frosting
3 oz. cream cheese, softened
2 Tbsp. butter
1 cup powdered sugar
1/2 tsp. vanilla paste (or extract)
1/2 tsp. cinnamon
1-2 Tbsp. heavy cream

With a mixer, cream together the cream cheese and butter until smooth.  Add the powdered sugar, vanilla paste, cinnamon and 1 Tbsp. heavy cream.  Start beating slowly and increase mixer speed as the sugar becomes incorporated.  Add more heavy cream if needed (a little at a time) and beat until you have a light, fluffy frosting.

3 responses to “Sweet Potato Bundt Cake with Cinnamon Cream Cheese Frosting”

  1. […] noodle soup, granola at home, Coq Au Vin, and sweet potato bundt cake. var addthis_pub = "heavytable"; var addthis_options = 'favorites, digg, delicious, stumbleupon, […]

  2. Hi, This sounds like a great fall recipe. How much cinnamon did you use in the frosting? I enjoy your blogs and your cooking adventures.

  3. I really loved your post. I read your blog quite often and I just shared
    it on Facebook. Keep up the good work.

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