Southern Sweet Potato Bundt Cake Recipe

Southern Sweet Potato Bundt Cake Recipe
At our house, we like to eat soul food on Martin Luther King, Jr. Day which is always on the third Monday in January. I’m always looking for good new recipes, and while going through one of my favorite soul food cookbooks, Princess Pamela’s Soul Food Cookbook, I ran across a recipe for her Sweet Potato Cake. After adapting it to my tastes and testing several times, this Southern Sweet Potato Bundt Cake is the result. It is one of the moistest cakes I’ve tasted, and the cream cheese glaze takes it over the top. Although you can bake it in two 9” round pans or a 9” x 13” sheet pan and frost it with Classic Cream Cheese Frosting, the Bundt cake is pretty and easy to glaze and slice.
””
I always use my Instant Pot to cook the sweet potatoes; 1 cup water in the bottom, sweet potatoes on a rack, then set the valve to sealing and set the pot to manual for 15-17 minutes depending how big they are. They come out perfectly every time and I can put them in the cake while they are hot as called for in the recipe.

16 Servings

Cake:
3 cups hot boiled, peeled, and mashed sweet potatoes
3/4 cup butter
1 cup packed brown sugar
3 eggs
3/4 cup milk
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon cinnamon
1 1/2 tablespoons lemon juice

2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt

Cream Cheese Glaze:
2 cups powdered sugar
3 ounces softened cream cheese
1/4 cup butter
1/4-1/3 cup milk

  1. Preheat oven to 350º. Spray a standard Bundt pan with nonstick/flour spray.
  2. Place the warm sweet potatoes, butter and brown sugar in a large mixing bowl.
  3. Beat until smooth; add the eggs and mix well.
  4. Stir in the milk, nutmeg, cinnamon, and lemon juice.
  5. Measure the flour, baking powder, and salt into a fine strainer set over the sweet potato mixture; shake through and mix well.
  6. Scrape the batter into the prepared Bundt pan.
  7. Bake 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven, let sit 5 minutes, then invert onto a cooling rack and cool thoroughly.
  9. Glaze: Mix the powdered sugar, butter, cream cheese, and enough milk to make a glazing consistency; drizzle over the cooled cake.

Amount Per Serving
Calories 326 Calories from Fat 136
Percent Total Calories From: Fat 42% Protein 5% Carb. 53%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 9 g
Cholesterol 79 mg
Sodium 297 mg
Total Carbohydrate 43 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g

Vitamin A 112% Vitamin C 11% Calcium 0% Iron 5%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.