Grandma’s Famous Sweet Potato Butter Cake

Grandma’s Famous Sweet Potato Butter Cake

Ingredients

For the Sweet Potato Cake:

• 1 1/2 cups mashed sweet potatoes (about 2 medium, roasted and peeled)

• 1 cup (2 sticks) unsalted butter, softened

• 1 3/4 cups granulated sugar

• 4 large eggs

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger (optional)

• 1/2 cup buttermilk

• 2 tsp vanilla extract

For the Butter Glaze:

• 1/2 cup (1 stick) unsalted butter

• 1/2 cup granulated sugar

• 1/4 cup heavy cream or evaporated milk

• 1 tsp vanilla extract

Instructions

1. Preheat oven to 325°F (160°C). Grease and flour a Bundt pan (or 9×13 baking pan).

2. Cream butter and sugar together until light and fluffy (about 3–4 minutes).

3. Add eggs, one at a time, beating well after each.

4. Mix in mashed sweet potatoes and vanilla until smooth.

5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.

6. Add dry ingredients to the sweet potato mixture alternately with buttermilk. Begin and end with the dry ingredients. Mix until just combined — do not overmix.

7. Pour batter into prepared pan and smooth the top.

8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Make the Butter Glaze (optional but magical):

1. In a saucepan, melt butter over medium heat.

2. Stir in sugar and cream, bringing to a gentle boil. Simmer for 2–3 minutes, stirring constantly.

3. Remove from heat, stir in vanilla.

Finishing Touch:

• While the cake is still warm (but not hot), poke small holes in the top and pour the glaze over slowly.

• Let cool completely before removing from the pan, or serve slightly warm for that gooey, melt-in-your-mouth experience.