Ingredients
- 3 c all-purpose flour
- 1 1/2 c butter
- 1 1/2 c sweet potato cooked and mashed
- 1 c sugar
- 3/4 c brown sugar packed
- 4 eggs
- 1 1/2 c sour cream
- 2 tsp vanilla
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 3/4 tsp salt
- 1/2 tsp ginger
- 1/4 tsp nutmeg
Maple Pecan Praline Sauce
- 1 1/4 c light brown sugar
- 1 c pecans chopped
- 1/2 c salted butter
- 1/2 c heavy cream
- 1/4 c maple syrup any kind
- 2 tsp vanilla
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 350 degrees. In a medium bowl mix together the flour, salt, baking powder, and soda, nutmeg, ginger, and cinnamon and set aside.
- Use a stand mixer to cream the butter, sugars, and vanilla together. Follow with the eggs one at a time then the sweet potato. Starting and ending with the dry mix, alternate adding sour cream and flour to the wet batter.
- Prepare a bundt or pound cake pan with butter or spray. Carefully scoop the batter in to the pan and bake for 55 to 60 minutes. A toothpick will come out clean when it’s done. Cool well before attempting to remove from the pan.
Maple Pecan Praline Sauce
- To a saucepan over low flame, add brown sugar, cream, butter, and maple syrup. Allow the butter to melt and the sauce to come to bubbling stirring consistently, about 10-15 minutes. The sugar should be fully melted and the smooth sauce should resemble a smooth caramel.
- Turn off the flame and add the vanilla extract, pecans, and kosher salt. Allow the sauce to cool to near room temperature before serving. The sauce will thicken as it cools.
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