Spiced Sweet Potato Bundt Cake

Tanya Holland

Brown Sugar Kitchen, Oakland, CA


  • 1 1/2 lb orange-fleshed sweet potatoes, peeled and cut into large pieces
  • 3 1/3 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground allspice
  • 1 tablespoon grated nutmeg
  • 1 tablespoon ground ginger
  • 1/2 teaspoon kosher salt
  • 4 eggs
  • 1 cup unsalted butter, melted and slightly cooled
  • 2 cups chocolate chips


Preheat the oven to 350°F. 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 just until combined. Remove the workbowl from the mixer and, with a wooden spoon, stir in the chocolate chips. Spoon the batter into the prepared Bundt pan.

Bake until a toothpick or skewer inserted into 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, invert a rack over the pan and turn the cake out onto the rack.

Serve at room temperature.

(To make ahead, cover with plastic wrap and store at room temperature for up to 3 days.)


12 servings