Sweet Potato Bundt Cake



  • 3 1/2 cups mashed sweet potatoes* (about 4 large)
  • 2 1/2 cups granulated sugar 500 grams
  • 2/3 cup 2% milk
  • 2/3 cup vegetable oil
  • 4 large eggs
  • 3 1/2 cups all purpose flour 455 grams
  • 2 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 2 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon baking powder


  • 2 cups powdered sugar
  • 1 1/2 teaspoons cinnamon
  • 4-5 tablespoons heavy cream (or more to get the consistency you’d like)
  • walnuts for topping optional


  • Preheat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt pan with shortening, then dust with flour. Or you can use Baker’s Joy spray.
  • In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid.
  • Add sugar, milk, oil, and eggs to mashed sweet potatoes and mix well.
  • Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
  • Pour evenly into the prepared bundt pan. Bake for about 1 hour. The exact time will depend on the type of pan you have. Test the cake with a toothpick or an internal thermometer. The cake should be about 200º Fahrenheit.
  • Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
  • To make the icing, combine the powdered sugar and cinnamon in a small bowl. Add 3 tablespoons of heavy cream. Mix until it is smooth. Add more heavy cream, one tablespoon at a time, until the glaze is thin enough to spread or drizzle.
  • Drizzle the cinnamon icing on the bundt cake. Sprinkle with walnuts if you’d like.
  • Store in an airtight container at room temperature.

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