Sweet potatoes star in this moist, earthy cake. Make the maple glaze to further highlight this orange veggie’s mild sweetness.
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.
Mix flour, baking powder, baking soda, salt, nutmeg, mace and cinnamon in a medium-sized bowl.
In a separate bowl, beat butter and sugars at high speed until light and fluffy. Beat in the sweet potatoes and eggs at low speed, one at a time, until well incorporated. Next, beat flour mixture into the sweet potato mixture. Add vanilla.
Pour batter into tube pan. Sprinkle the chopped pecans on top. Bake for approximately 55 minutes or until a toothpick comes out clean. Serve warm or cold. Freezes well.
Note: If you’d like to bump the sweetness up a notch, consider finishing with a maple glaze. While the cake cools, combine 2 tablespoons milk, 3 tablespoons maple syrup, 2 cups powdered sugar, 1 teaspoon vanilla and a pinch of cinnamon in a sauce pan over medium heat. Whisk until smooth and pour warm over the cake. Top with more pecans if you like.