Recipes Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes Sweet-Potato Bourbon Bundt Cake 3.3 (415) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Servings: 16 This recipe for sweet-potato bourbon bundt cake is from "Bundt Classics" by Dorothy Dalquist. Ingredients 1 ½ cups firmly packed dark brown sugar ⅓ cup unsalted butter, softened, plus more for pan 2 large eggs 1 cup cooked sweet potato 1 teaspoon pure vanilla extract 2 ¾ cups all-purpose flour ¾ cup milk ⅓ cup bourbon or apple juice 1 tablespoon baking powder 1 teaspoon pumpkin pie spice ¾ teaspoon salt Nonstick cooking spray with flour 3 tablespoons chopped pecans Bourbon Syrup Directions Preheat oven to 325 degrees. 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. Print