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Two slices of sweet potato bundt cake on white plates next to a small bowl of pecans.
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5 from 2 votes

Sweet Potato Bundt Cake

This utterly delicious Sweet Potato Bundt Cake is infused with the warmth of bourbon and drizzled with a luscious bourbon pecan icing. This unique cake is an excellent choice for holiday entertaining.
Prep Time10 minutes
Cook Time55 minutes
Resting Time10 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 395kcal

Ingredients

  • cup unsalted butter softened
  • cups brown sugar firmly packed
  • 2 large eggs
  • 1 cup red-skinned sweet potato cooked and mashed (*see notes below)
  • cup bourbon
  • 1 teaspoon pure vanilla extract
  • cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ¾ teaspoon salt
  • ¾ cup milk

Bourbon Pecan Syrup

  • 1 cup granulated sugar
  • ½ cup water
  • 1 tablespoon butter
  • 1 tablespoon bourbon
  • ½ teaspoon pure vanilla extract
  • 3 tablespoons chopped pecans

Instructions

  • Preheat oven to 325 degrees F. Coat a 10- to 12-cup Bundt pan generously with nonstick cooking spray.
  • In a large bowl, use a hand or stand mixer to cream together the butter and brown sugar. Add the eggs and continue beating until very light and fluffy. Add the sweet potato, ⅓ cup bourbon, and vanilla and beat until well combined.
  • In a separate medium bowl combine the flour, baking powder, pumpkin pie spice, and salt. Add the dry ingredients to the wet ingredients a couple of big spoonfuls at a time, alternately with the milk, beating in between each addition. Pour the cake batter into the prepared Bundt pan, spreading with the back of a spoon to level it off.
  • Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Let cool 10 minutes. Invert cake onto serving platter and allow to cool completely.
  • Meanwhile, in a small saucepan over MEDIUM-HIGH, bring the sugar and water to a boil. Reduce the heat to LOW and simmer for 5 minutes.
  • Add the butter, 1 tablespoon bourbon and the vanilla, and cook over LOW heat until syrupy, about 5 minutes. Remove from the heat and stir in the pecans. Allow the syrup to cool for about 10 minutes or until slightly thickened.
  • Spoon the bourbon pecan syrup over the completely cooled Bundt cake.

Notes

Cook the Sweet Potato in Advance
To cook the sweet potato wrap it in foil and bake it in a 400 degree F oven for 45 to 55 minutes, or until it pierces easily with a sharp knife. To save time, do this step a day or two ahead and refrigerate cooked sweet potato until you are ready to bake the cake.

Nutrition

Serving: 1slice | Calories: 395kcal | Carbohydrates: 70g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 188mg | Potassium: 255mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1814IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg