– 1 cup (200g) Granulated Sugar – 1 cup (200g) Light Brown Sugar, packed into cup – 4 Large eggs, room temperature – ½ cup (108g) vegetable oil – 1 stick (113g) unsalted butter, melted – 15 oz (425g) canned sweet potatoes – 3 Cups (342g) All Purpose Flour – 2 teaspoons (8g) Baking Powder – ½ teaspoon (3g) Baking Soda – ½ teaspoon (3g) Salt – 2 ½ teaspoons (8g) Cinnamon – ½ teaspoon (3g) Nutmeg – ¾ cup (180g) milk – 1 Tablespoon (12g) Vanilla Extract – ½ stick (57g) unsalted butter – ½ cup (100g) packed light brown sugar – ¼ cup + 1 T heavy cream or milk – 1 cup (120g) confectioners sugar – ½ teaspoon (3g) salt – 1 tablespoon (18g) light or dark corn syrup.
Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.Mix the 4 eggs and white and brown sugar in a mixer bowl at medium-high speed for 3 minutes until thickened and pale.
1
Slowly mix vegetable oil, melted butter, and vanilla. Stir in sweet potatoes. Do not overmix.Mix all-purpose flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a separate basin. Mix well.
2
Mix the flour combination and milk into the sweet potato mixture on low speed, starting and ending with the flour mixture. Avoid overmixing when adding the last flour. We add three flour mixtures and two milks.
3
Fill the bundt pan with batter.Bake for 50 minutes @ 350°F. Bake times vary. Oven and pan size affect bake time, so check at 45 minutes.
4
When a toothpick inserted into the centre comes out clean or with crumbs, the cake is done.Turn out the cake after 5-10 minutes on a wire rack.
5
In small saucepan, mix butter, milk, salt, corn syrup and brown sugar. Stir regularly as you boil the liquid over medium heat. Once boiling, remove from heat and stir until sugar dissolves.
6
Let cool 10-15 minutes. (Ours chilled in the fridge) We found a wire whisk easier for gradually adding the sifted confectioners sugar.Let caramel icing cool to desired consistency; it thickens.
7
Spoon over cooled cake. Add milk if glaze is too thick. Add more powdered sugar if too thin.Sprinkle ⅓ cup (or preferred amount) of toffee bits over caramel glaze.
8