Grandma Famous sweet potato butter cake

Grandma’s Famous Sweet Potato Butter Cake
🍠✨ Moist, rich, and packed with warm spice, this Sweet Potato Butter Cake is a treasured family classic passed down through generations. With a tender crumb and deep buttery flavor, it’s the ultimate comfort dessert that’ll steal the spotlight at any gathering!
Ingredients:
For the Cake:
2 cups mashed sweet potatoes (about 2 medium sweet potatoes, roasted and peeled)
1 cup unsalted butter, softened
2 cups granulated sugar
½ cup brown sugar, packed
4 large eggs
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 tsp vanilla extract
½ cup buttermilk
For the Sweet Butter Glaze:
½ cup unsalted butter
¾ cup granulated sugar
¼ cup water
1 tsp vanilla extract
Instructions:
Prepare the Sweet Potatoes:
Roast or boil the sweet potatoes until fork-tender. Allow them to cool, then peel and mash until smooth. Set aside.
Mix the Batter:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Add in the eggs one at a time, mixing well after each addition.
Stir in the mashed sweet potatoes and vanilla extract, blending until the mixture is smooth and well combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Alternate with Buttermilk:
Gradually add the dry ingredients to the sweet potato mixture, alternating with buttermilk. Start and end with the flour mixture, mixing just until combined. Do not overmix.
Bake the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan (or a 9×13 inch pan). Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with foil in the last 10–15 minutes.
Make the Butter Glaze:
While the cake is baking, prepare the glaze. In a saucepan over medium heat, melt the butter. Stir in the sugar and water, then bring to a gentle boil, stirring constantly. Simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
Glaze the Cake:
Once the cake is done, allow it to cool in the pan for about 10–15 minutes. Then, poke small holes throughout the cake using a skewer or toothpick. Slowly pour the warm butter glaze over the cake, letting it soak in gradually.
Let the cake cool completely in the pan to absorb all the goodness before turning it out onto a plate.
Serve and Enjoy:
Slice and serve as-is, or top with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence. Each bite of this sweet potato butter cake delivers that homemade warmth only Grandma could bake.