75 PAULA DEEN’S FALL BAKING
¾ cup unsalted butter, softened
1 (8-ounce) package cream cheese,
softened
1 cup granulated sugar
1 cup fi rmly packed light brown
sugar
4 large eggs, room temperature
1½ cups shredded peeled sweet potato
1½ teaspoons vanilla extract, divided
3 cups self-rising fl our
1 teaspoon pumpkin pie spice
1 teaspoon kosher salt, divided
1½ cups confectioners’ sugar
2½ tablespoons whole buttermilk
1 tablespoon unsalted butter, melted
Garnish: chopped toasted pecans- Preheat oven to 350°.
- In a large bowl, beat butter and
cream cheese with a mixer at medium
speed until creamy, 1 to 2 minutes. Add
granulated sugar and brown sugar, and
beat until fl uff y, 2 to 3 minutes, stopping
to scrape sides of bowl. Add eggs, one at
a time, beating well after each addition.
Add sweet potato and 1 teaspoon vanilla,
beating until combined.- In a medium bowl, whisk together
fl our, pie spice, and ¾ teaspoon salt. With
mixer on low speed, gradually add fl our
mixture to butter mixture, beating just
until combined. - Spray a 10- to 15-cup Bundt pan with
baking spray with fl our. Spoon batter into
prepared pan. Tap pan on counter several
times to release air bubbles. - Bake until a wooden pick inserted near
center comes out clean, 40 to 45 minutes.
Let cool in pan for 10 minutes. Remove
from pan, and let cool completely on a
wire rack. - In a medium bowl, whisk together
confectioners’ sugar, buttermilk, melted
butter, remaining ½ teaspoon vanilla, and
remaining ¼ teaspoon salt until smooth.
Pour onto cooled cake. Garnish with
pecans, if desired. Store in an airtight
container for up to 3 days.
Spiced Sweet Potato
Bundt Cake
Makes 1 (10- to 15-cup) Bundt cake