Southern Sweet Potato Bundt Cake Recipe
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.
3 cups hot boiled, peeled, and mashed sweet potatoes
3/4 cup butter
1 cup packed brown sugar
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
- Preheat oven to 350º. Spray a standard Bundt pan with nonstick/flour spray.
- Place the warm sweet potatoes, butter and brown sugar in a large mixing bowl.
- Beat until smooth; add the eggs and mix well.
- Stir in the milk, nutmeg, cinnamon, and lemon juice.
- Measure the flour, baking powder, and salt into a fine strainer set over the sweet potato mixture; shake through and mix well.
- Scrape the batter into the prepared Bundt pan.
- Bake 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let sit 5 minutes, then invert onto a cooling rack and cool thoroughly.
- 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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