Smack Yo Mama Two Times Sweet Potato Bundt Cake

by Utokia Langley

This sweet potato cake is the perfect alternative or compliment to sweet potato pie at Thanksgiving!  OK, so my Smack Yo Mama Finger Lickin Grand Marnier Bar-B-Que Pork Ribs will make you smack yo mama once, but this cake will urge you to swing again.  Everyone who has taste tested this recipe for me said it was perfect and one guy even reached out and slapped me (gently lol) across my cheek to express his thumbs up for this cake.  At first I wasn’t sure if the cream cheese icing would be too much since the sweet potato brought a level of sweetness on it’s own, but it turned out to be a perfect tango!  Hope you enjoy!  Please do not forget to LIKE my FB FAN  page and SUBSCRIBE to my blog to receive these fantastic recipes via email.  AND let us not forget about TWITTER!

SMACK YO MAMA TWO TIMES SWEET POTATO BUNDT CAKE

SWEET POTATO CAKE INGREDIENTS:

1 Box of Yellow Cake Mix + ingredients required to make the box cake (I use Betty Crocker)
2-4 tsp. softened unsalted butter (to butter Bundt pan)
2-4 tsp. all-purpose flour (to coat the Bundt pan)
4 cups of boiling water
2 medium sweet potatoes
2 tbsp of softened unsalted butter
1/4  cup of granulated sugar
1/4 cup light or dark brown sugar
3 tsp. Ground Cinnamon
2 tsp. nutmeg
4 tsp. Vanilla Extract
1 tsp. salt

CREAM CHEESE ICING INGREDIENTS:

1 8oz. cream cheese at room temperature
4 tbls. Softened unsalted butter
1 ½ cups of confectionate sugar
1 tsp. ground cinnamon
1 tsp. sea salt
4 tsp. Vanilla extract

READY, SET GO:

  1. Pre-heat oven to 350
  2.  Make yellow cake mixture according to instructions on back of the box
  3. Boil water in a large sauce pan
  4. Add sweet potatoes to boiling water
  5. Allow sweet potatoes to boil for about 30 minutes or until soft (when you stick a fork in them – the fork goes right in)
  6. Drain water from sweet potatoes and remove sweet potatoes from pot
  7. Very carefully, remove skin from sweet potatoes by slitting an opening at top of sweet potatoes and then peeling back with a fork (do not touch sweet potatoes with your hand – they are hot and will burn you)
  8. In a separate bowl from the cake mixture, place sweet potatoes (while hot) in a bowl and add the butter, granulated sugar, brown sugar, ground cinnamon, nutmeg, vanilla extract and salt together and whisk together until smooth
  9. Add Sweet Potato mixture to cake mixture and stir to incorporate (do not over stir)
  10. Butter Bundt pan all over with softened butter and shake flour on top of butter (this will prevent the cake from sticking to the Bundt pan)
  11. Pour mixture in Bundt pan
  12. Bake in oven for 30-40 minutes or until you stick a tooth pick in and it comes out clean (check it at 30 minutes to ensure you do not overcook)
  13. Allow cake to fully cool before adding icing
  14. LET’S MAKE THE CREAM CHEESE ICING
  15. Whisk all ingredients together until smooth, generously ice your sweet potato Bundt cake and ENJOY!

Tip1:  This cake is a perfect alternative to sweet potato pie on Thanksgiving

Tip2:  Delicious when served with vanilla bean ice cream

Tip3:  For another sweet potato treat, try our Sweet Potato Poppers

Utokia ~
Sizzle Sizzle Baby

 

 

 

You may also like

11 comments

Freda from The Hall Dollhouse January 10, 2013 - 9:35 am

That looks amazing! I’ve tried sweet potatoe cupcakes before, but never the cake. Love that the recipe has simple ingredients too!

Reply
Stephannie April 20, 2013 - 7:46 am

Do you mean 4 tablespoons of vanilla extract? It seems like a lot.

Reply
utokia April 20, 2013 - 2:58 pm

Hi Stephannie, you are soooo right, I meant tsp. not tbsp., thank you, I will fix the recipe right away!!!!!! Hope you try some of our other flavorful recipes!

Sizzle Sizzle Baby

Reply
Beverly Prather December 20, 2013 - 12:49 pm

I love this recipe !! Use spice cake mix instead of yellow, and you will smack yo mama three times
right on the lips…

Reply
utokia February 1, 2014 - 11:06 pm

lol Beverly … hope you like it

Reply
Beverly Prather December 20, 2013 - 7:36 pm

you can make an Amish “Whoopie Pie” with this batter. Pour a big tablespoon of the batter on your cookie sheet, bake, cool and put the frosting in the middle of two cakes. Wrap each in plastic wrap, and refrigerate. You don’t have to eat a whole cake, and there are plenty in the fridge for later.
Sweet Potato Whoopie Pie.

Reply
Resha November 29, 2014 - 8:55 am

I love this recipe!! It was a hit with my family on Thanksgiving…I will be making this again and again!!
Thanks

Reply
utokia December 1, 2014 - 8:05 am

Awesome Resha, that makes me feel great! Hope you come back for other delish recipes

Reply
kesha July 30, 2015 - 5:03 pm

Hi I was wondering would it be ok to use the can sweet potatoes if I don’t have the fresh ones on hand. Thanks for sharing thus recipe I love sweet potatoes!

Reply
utokia September 30, 2015 - 3:05 pm

Hello Kesha,

I prefer fresh for this recipe but can should be ok just make sure you drain it because the extra syrup from a can may change the texture of the cake. Also ease off the sugar a bit because the canned sweet potatoes are very sweet.

Reply
Jan December 2, 2021 - 5:35 pm

How many cups of sweet potatoes if your using can?

Reply

Leave a Reply to Stephannie Cancel Reply