Sweet Potato Cake with a Sugar Glaze

Preheat oven to 350. Grease and flour a 10 inch bundt cake pan. Peel the sweet potatoes, cut them in half and then cut each half into 4 inch slices. Place the slices into a pot of cool salted water, cover, and then bring the water to a boil. Reduce to a gentle simmer and then cook until the sweet potatoes are very tender when pierced with a sharp knife. Drain off the water and allow the potatoes to air dry for a few minutes, then use a potato masher or large fork to roughly mash them. Measure out 2 cups of the mash and set aside to cool.

In a large bowl with a whisk or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs a little just to break them up. Add the sugar and beat until the mixture is thick and pale. Add the vegetable oil and vanilla, beat to blend. Add 2 tablespoons of water to the batter. Add the mashed sweet potatoes and mix until thoroughly combined, scraping down the sides.

Into a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the flour mixture to the batter in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.

Pour the entire batter into pan. Bake in the center of the oven for 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean. Cool the cake in the pan, set on a wire rack for 10 minutes, then invert onto the rack. Set the rack over a baking sheet to catch the glaze. This cake must be glazed while still warm.

For the glaze, combine the brown sugar, butter and cream in a small heavy bottomed saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil until the mixture thickens, about 3 minutes, stirring often. Remove the glaze from the heat. With a long wooden skewer poke holes all over the cake, concentrating on the top. Spoon about half the glaze over the cake and let the cake and remaining glaze cool for 10 to 15 minutes until it has thickened slightly. Pour the rest of the glaze over the cake, letting it dribble down the sides, then allow the cake to cool completely before cutting and serving or wrapping and storing.