Sweet Potato Pie 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 Large Sweet Potatoes 2 tbsp of softened

unsalted butter 1/4 cup of granulated sugar 1/4 cup light or dark brown sugar (the darker the brown sugar the darker your cake will be – I used light) 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

Directions: Pre-heat oven to 350 Make yellow cake mixture according to instructions on back of the box Boil water in a large sauce pan Add sweet potatoes to boiling water

Allow sweet potatoes to boil for about 30 minutes or until soft (when you stick a fork in them – the fork goes right in) Drain water from sweet potatoes and remove sweet potatoes from pot Very carefully, remove skin from sweet potatoes by slitting an opening at top of sweet potatoes and then peeling

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

Add Sweet Potato mixture to cake mixture and stir to incorporate (do not over stir) 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) Pour mixture in Bundt pan 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) Allow cake to fully cool before adding icing

Whisk all ingredients together until smooth Generously ice your sweet potato Bundt cake ENJOY, ENJOY, ENJOY!!!

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