Ingredients:

  • 1 medium sweet potato (about 225g / 8 oz), peeled, cubed, and cooked
  • 1/4 cup (50g / 1.75 oz) unsalted butter, melted
  • 1/4 cup (60ml / 2 fl oz) whole milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 1/2 cups (300g / 10.5 oz) all-purpose flour, plus more for dusting the pan
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (225g / 8 oz or 2 sticks) unsalted butter, softened to room temperature
  • 1 3/4 cups (350g / 12.3 oz) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (120g / 4.2 oz) powdered sugar
  • 2-3 tablespoons milk or lemon juice
  • Pinch of salt

Instructions:

  1. Mash cooked sweet potato until smooth. Stir in melted butter, milk, cinnamon, nutmeg, ginger, and salt. Let cool and chill for 30 minutes.
  2. Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, tapping out excess flour.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  5. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sweet potato mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Pour batter into the prepared loaf pan, spreading evenly.
  8. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, whisk together powdered sugar, milk (or lemon juice), and a pinch of salt until smooth. Drizzle over the cooled cake. (Alternatively, dust with powdered sugar.)