Served cooked simply and on their own, sweet potatoes are nutritious vegetables packed with fiber, vitamins and antioxidants. But this healthy vegetable also lends itself well to special sweet treats. It cooks down into a rich creamy whip that adds loads of moisture and color to cakes, cookies and pies. This sweet potato cake is complimented by a a rich drizzle of brown sugar icing.
Use a fork to pierce the skins of the sweet potatoes and microwave them on high for 8 minutes per side until they are tender. Allow them to cool completely before peeling them and mashing them in a bowl.
Preheat the oven to 325 degrees and coat the cake pan with the nonstick spray. Mix flour, cinnamon, ginger, baking powder, baking soda and salt into a bowl. Transfer 2 cups of the mashed sweet potato mixture to a large bowl and add the sugar and oil.
Use an electric mixer to blend everything. Add eggs two at a time and beat well after each addition until all of the eggs are well mixed. Blend in the flour mixture and beat until the ingredients are just moistened. Add the vanilla.
Pour the batter into the Bundt pan and bake for approximately 65 minutes or until a toothpick inserted in the center comes out free of crumbs. Cool cake the cake in pan for 15 minutes and then turn it out onto a rack and cool completely.
Placing the confectioner's sugar in a bowl and set aside. Melt brown sugar, cream and butter in saucepan over medium-low heat until the butter melts and sugar dissolves. Bring this mixture to boil and allow to boil for three minutes, stirring occasionally.
Stir the vanilla into the brown brown sugar mixture and then pour it over the powdered sugar. Whisk the icing for about one minute until it is smooth and has a lightened color. Allow to cool until it is lukewarm.
Spoon the icing thickly over top of cake, allowing it to drip and sheet down sides of cake. Let stand until icing is firm, at least 1 hour, and then serve immediately.