Sweet Potato Bundt Cake with Orange Maple Glaze

"One of the best fall recipes for your Thanksgiving table!"
-- @mrsbarnes
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  • Recipe Card
Prep time 20mins
Cook time 55mins
Serves or Makes: 10

Recipe Card


  • 1/2 cup olive oil
  • 1 1/2 cups mashed sweet potatos
  • 1/2 cup unsweetened apple sauce
  • 3/4 cup oat milk
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1 teaspoon vanilla
  • 2 baking powder
  • 1 1/2 ground cinnamon
  • 1/2 baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 1/2 teaspoons pumpkin spice


  • Step 1

    Preheat oven to 350ºF. Grease a bundt pan with non stick cooking spray. Canola or olive oil spray works best. Make sure your eggs and butter are at room temperature.

  • Step 2

    Peel and chop sweet potatoes (about 2 medium sized) and either roast them for an hour at 350 degrees or steam them for 15 minutes so they are easily mashed. Mash them and make sure to eliminate all lumps. You can easily use a can of purred sweet potatoes as well.

  • Step 3

    With a standing mixer or handheld electric mixer, beat eggs and sugar at high speed until fluffy. Reduce speed a little, and add in oil, softened butter and vanilla. Add in apple sauce.

  • Step 4

    In a separate bowl, sift together all dry ingredients. Alternate mixing in the flour mixture and the oat milk until smooth. The batter will be pretty thick. That is normal.

  • Step 5

    Pour batter into the prepared bundt pan. Bake for 55 minutes to an hour until a toothpick comes out clean. Let cool for ten minutes, then invert bundt onto a pan.

  • Step 6

    While the cake is baking, make the glaze. Whisk together all ingredients. If it’s too runny, add a tablespoon of powdered sugar at a time until desired consistency. To make orange curls, slice an orange and then slice in half so you have a half moon shape. Eat the orange and take the peel and curl up like a coil. Squeeze together for 30 seconds and garnish the cake with it!



  • 1 1/2 cups powdered sugar
  • 1 teaspoon orange zest
  • 2 cups orange juice
  • 1 tablespoon maple syrup
  • 1 pinch cinnamon
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