Ingredients

2 cups white sugar

1 cup butter, softened

2 cups cooked and mashed sweet potatoes

1 teaspoon vanilla extract

4 large eggs

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon ground nutmeg

¼ teaspoon salt

1 cup sifted confectioners’ sugar (for glaze)

5 teaspoons orange juice (for glaze)

2 tablespoons grated orange zest (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube or Bundt pan to prepare it for the cake batter.

Step 2: In a large bowl, use an electric mixer on medium speed to cream together the sugar and softened butter until the mixture is light and fluffy.

Step 3: Add the cooked and mashed sweet potatoes along with the vanilla extract to the creamed mixture. Mix until well blended.

Step 4: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Step 5: In a separate bowl, sift together the flour, baking powder, ground cinnamon, baking soda, ground nutmeg, and salt.

Step 6: Gradually add the dry ingredients to the sweet potato mixture using low speed on the mixer. Mix just until combined to avoid overmixing.

Step 7: Pour the batter into the prepared pan and smooth the top evenly.

Step 8: Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9: Let the cake cool in the pan for 20 minutes, then invert it onto a serving plate to cool completely.

Step 10: To make the glaze, stir together the sifted confectioners’ sugar with 3 to 5 teaspoons of orange juice in a small bowl until it reaches a drizzling consistency.

Step 11: Spoon the glaze over the warm cake and sprinkle the grated orange zest on top for a bright finishing touch.

Tips & Variations

For extra moisture and flavor, use fresh roasted sweet potatoes instead of canned. Be sure they are well mashed and cooled.

If you prefer a stronger orange flavor, add a teaspoon of orange extract to the glaze.

Try adding a handful of chopped pecans or walnuts to the batter for a lovely crunch.

Make sure not to overmix the batter after adding dry ingredients to keep the cake tender.

FAQs

Can I substitute canned sweet potatoes for fresh ones?

Yes, canned sweet potatoes work well if fresh ones are not available. Drain them well and mash thoroughly before adding to the batter.

What can I use instead of orange juice in the glaze?

If you don’t have orange juice, lemon juice or a light milk splash can be used to thin the glaze, though the citrus flavor will be different. Adjust quantity to achieve a drizzling consistency.