CINNAMON RIPPLE SWEET POTATO CAKE

1/2 cup packed brown sugar

1/2 cup chopped pecans + additional for garnish

1 tsp ground cinnamon

1 cup butter, room temperature

2 cups granulated sugar

3 eggs

12-oz sour cream

1 cup mashed cooked sweet potato (! potato)

1 tsp vanilla extract

3 cups all-purpose flour

1 tsp baking powder

1 tsp salt

1/4 tsp ground nutmeg

2 cups confectioner's sugar

1/2 cup heavy cream

1/4 tsp rum extract

Heat oven to 350 degrees. Butter and flour a 12-cup Bundt pan; set aside.

In a small bowl, combine brown sugar, 1/2 cup pecans and cinnamon, reserve.

On medium speed, beat butter and granulated sugar until fluffy. Beat in eggs, one at a time, beating well after each one. Stir in souir cream, sweet potato and vanilla.

In another bowl, mic together the flour, baking powder, salt, and nutmeg. Gradually stir into the batter.

Pour half the batter into the prepared pan. Sprinkle with the reserved brown sugar mixture. Spoon the remaining batter evennly over the brown sugar mixture, covering entirely. Bake in the center of a 350 degree oven  about 1 hour or until a wooden pick inserted in the center comes out clean. Transfer to a serving plate and allow to cool.

When cake is cooled, make the glaze. Whisk together the confectioner's sugar, cream and rum extract until smooth. Spoon over the cake, allowing some to run down the sides. Garnish the top with chopped pecans.

recipe and picture from Paula Deen.