This is part of a special series of recipe posts by Utokia Langley of She’s Got Flavor as we lead into Thanksgiving! Make sure you check back everyday for another recipe!
This sweet potato cake is the perfect alternative or compliment to sweet potato pie at Thanksgiving! OK, so my Smack Yo Mama Finger Lickin Grand Marnier Bar-B-Que Pork Ribs will make you smack yo mama once, but this cake will urge you to swing again. Everyone who has taste tested this recipe for me said it was perfect and one guy even reached out and slapped me (gently lol) across my cheek to express his thumbs up for this cake. It takes bundt cake to flavor heaven. At first I wasn’t sure if the cream cheese icing would be too much since the sweet potato brought a level of sweetness on it’s own, but it turned out to be a perfect tango! Hope you enjoy!
SMACK YO MAMA TWO TIMES SWEET POTATO BUNDT CAKE
SWEET POTATO CAKE INGREDIENTS:
1 Box of Yellow Cake Mix + ingredients required to make the box cake (I use Betty Crocker)
2-4 tsp. softened unsalted butter (to butter Bundt pan)
2-4 tsp. all-purpose flour (to coat the Bundt pan)
4 cups of boiling water
2 Large Sweet Potatoes
1 melted stick of unsalted butter
½ cup of granulated sugar
½ cup light or dark brown sugar (the darker the brown sugar the darker your cake will be ““ I used light)
3 tsp. Ground Cinnamon
2 tsp. nutmeg
4 tbsp. Vanilla Extract
1 tsp. salt
CREAM CHEESE ICING INGREDIENTS:
1 8oz. cream cheese at room temperature
4 tbls. Softened unsalted butter
1 ½ cups of confectionate sugar
1 tsp. ground cinnamon
1 tsp. sea salt
4 tbsp. Vanilla extract
READY, SET GO:
- Pre-heat oven to 350
- Make yellow cake mixture according to instructions on back of the box
- Boil water in a large sauce pan
- Add sweet potatoes to boiling water
- Allow sweet potatoes to boil for about 30 minutes or until soft (when you stick a fork in them – the fork goes right in)
- Drain water from sweet potatoes and remove sweet potatoes from pot
- Very carefully, remove skin from sweet potatoes by slitting an opening at top of sweet potatoes and then peeling back with a fork (do not touch sweet potatoes with your hand ““ they are hot and will burn you)
- In a separate bowl from the cake mixture, place sweet potatoes (while hot) in a bowl and add the butter, granulated sugar, brown sugar, ground cinnamon, nutmeg, vanilla extract and salt together and whisk together until smooth
- Add Sweet Potato mixture to cake mixture and stir to incorporate (do not over stir)
- Butter Bundt pan all over with softened butter and shake flour on top of butter (this will prevent the cake from sticking to the Bundt pan)
- Pour mixture in Bundt pan
- Bake in oven for 30-40 minutes or until you stick a tooth pick in and it comes out clean (check it at 30 minutes to ensure you do not overcook)
- Allow cake to fully cool before adding icing
- LET’S MAKE THE CREAM CHEESE ICING
- Whisk all ingredients together until smooth
- Generously ice your sweet potato Bundt cake
- ENJOY, ENJOY, ENJOY!!!
Tip1: This cake is a perfect alternative to sweet potato pie on Thanksgiving
Tip2: Delicious when served with vanilla bean ice cream
Tip3: For another sweet potato treat, try our Sweet Potato Poppers
Utokia ~
Sizzle Sizzle Baby