Sweet-Potato Bourbon Bundt Cake

Bundt Cake:

1 ½ cups firmly packed dark brown sugar

1/3 cup unsalted butter, softened, plus more for pan

2 large eggs

1 cup cooked sweet potato

1 tsp pure vanilla extract

2 ¾ cups all-purpose flour

¾ cup milk

1/3 cup bourbon or apple juice

1 tbsp baking powder

1 tsp pumpkin pie spice

¾ tsp salt

Non-stick cooking spray with flour

3 tbsp chopped pecans

Bourbon Syrup:

1 cup sugar

½ tsp pure vanilla extract

1 tsp unsalted butter

2 tbsp bourbon

Preparation:

Preheat oven to 325ºF. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10- or 12-cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.

For Bourbon Syrup: In a small saucepan, bring sugar and ½ cup water to a boil. Cook 5 minutes. Add butter, vanilla, and bourbon. Cook until syrupy, about 5 minutes. Serves: 16.