For the same meeting I discussed a couple weeks ago, when I made the cranberry gingerbread cake, I made this spiced sweet potato bundt cake with chocolate chips from the Brown Sugar Kitchen cookbook. I was a tad nervous so told people it was pumpkin chocolate chip, and then after they ate it said it was actually sweet potatoes! The recipe itself made me nervous because a tablespoon of each of the spices seemed like a lot of spices, but the flavor, while intense, was not over-the-top. Even better, people seemed to be delighted by the presence of the chocolate chips in the cake.
Spiced Sweet Potato Bundt Cake
1 1/2 lb orange-fleshed sweet potatoes, peeled and cut into large pieces
3 1/3 c flour
2 c sugar
1 Tbsp baking soda
1 Tbsp ground cinnamon
1 Tbsp ground allspice
1 Tbsp grated nutmeg
1 Tbsp ground ginger
1/2 tsp kosher salt
1 c unsalted butter, melted and slightly cooled
2 c chocolate chips
Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
In a medium pot, cover the sweet potatoes with water. Bring to a boil and cook until the potatoes are soft, about 15 minutes. Drain.
In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, allspice, nutmeg, ginger, and salt.
Using a stand mixer fitted with the paddle attachment, beat the cooked sweet potatoes and eggs on medium speed until smooth. Add the melted butter and beat until combined. Reduce the speed to low, add the flour mixture, and mix until just combined. Remove the workbowl from the mixer and, with a wooden spoon, sitr in the chocolate chips. Spoon the batter into the prepared Bundt pan.
Bake until a toothpick or skewer inserted in the center of the cake comes out clean, 40 to 50 minutes. Transfer to a wire rack to let cool completely in the pan, about 1 hour.
Loosen the cake from the pan using the tip of a dinner knife, then invert a rack over the pan and turn the cake out onto the rack.