Ingredients
- 1 1/2 cup(s) firmly packed dark brown sugar
- 1/3 cup(s) unsalted butter, softened, plus more for pan
- 2 large eggs
- 1 cup(s) cooked sweet potato
- 1 teaspoon(s) pure vanilla extract
- 2 3/4 cup(s) all-purpose flour
- 3/4 cup(s) milk
- 1/3 cup(s) bourbon or apple juice
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) pumpkin pie spice
- 3/4 teaspoon(s) salt
- Nonstick cooking spray with flour
- 3 tablespoon(s) chopped pecans
- Bourbon Syrup
Directions
- Preheat oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10- or 12-cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter.
- Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.
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