Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (100g) pecans, finely chopped
  • 1/4 cup (50g) light brown sugar, packed
  • 1 cup (225g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (245g) roasted sweet potato puree, cooled
  • 1 tsp (5ml) vanilla extract
  • 3 cups (375g) all-purpose flour, sifted
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1 1/2 tsp (4g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) pure maple syrup
  • 2 tbsp (30ml) heavy cream
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Preheat oven to 325°F (160°C). Coat the bottom and sides of a 10-inch Bundt pan with melted butter.
  2. Mix melted butter, chopped pecans, and brown sugar; press firmly into the bottom and sides of the prepared pan.
  3. Cream softened butter and granulated sugar on medium-high speed for 3-5 minutes until pale and fluffy.
  4. Add eggs one by one, beating well after each addition. Stir in the cooled sweet potato puree and vanilla extract until smooth.
  5. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  6. On the lowest mixer setting, slowly add the dry ingredients to the wet batter. Stop mixing immediately once flour streaks disappear to avoid over-mixing.
  7. Pour batter into the pecan-lined pan and bake for 80 minutes or until a toothpick comes out clean.
  8. Whisk together powdered sugar, maple syrup, heavy cream, and vanilla extract to create the glaze; drizzle over the cooled cake.