§ 4 (8 ounce) red skinned sweet potatoes
§ 2 3/4 cups all purpose flour
§ 2 tsp ground cinnamon
§ 1 1/4 tsp ground ginger
§ 1 tsp baking powder
§ 1 tsp baking soda
§ 1/2 tsp salt
§ 2 cups sugar
§ 1 cup real butter
§ 4 large eggs
§ 1 tsp vanilla extract
For the Glaze
§ 1 cup powdered sugar
§ 3/4 cup dark brown sugar
§ 1/2 cup whipping cream
§ 1/4 cup (1/2 stick) unsalted butter
§ 1/4 tsp vanilla extract
For cake:
Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil (or butter) to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. The cake will feel very heavy, don't worry it will lighten up in the oven.
Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.
