Photo by Barefoot Contessa, recipe adapted from original. GKC recipe is non-dairy and dressing and other ingredients are adjusted.
This cake is best served one day after it is prepared. Wrap it in plastic wrap and store it on the counter until ready to serve. I love it with the whipped caramel cream but its also delicious alongside turkey as a sweet side dish.
14-5/8 oz. (3-1/4 cups) all-purpose flour; more for the pan
2 tsp. baking powder
1-3/4 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/2 tsp. baking soda
1/2 tsp. table salt
1/2 cup soymilk
1 tsp. vanilla extract
8 oz. (1 cup) unsalted margarine, at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
2 cups cooked, well-mashed sweet potatoes (from 2 large)
2 Tbs. confectioners’ sugar
Boil, bake, or microwave whole, unpeeled sweet potatoes before mashing for this recipe. You can also substitute canned sweet potatoes; just pour off the syrup and rinse the potatoes before mashing; though the color may be lighter, the flavor is close to home-cooked. One 29-oz. can of sweet potato chunks yields about 2-1/4 cups mashed.
Preheat oven to 350°F. Spray a 10- to 12-cup Bundt or tube pan with cooking spray, then dust with flour.
In a medium bowl, whisk flour, baking powder, 1-1/2 tsp. of the ginger, the nutmeg, baking soda, and salt. In a small bowl or measuring cup, combine soymilk and vanilla.
In a mixer fitted with the paddle attachment, beat the margarine and sugars on medium-low speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Add the sweet potatoes, and mix until the batter is combined. (it may look curdled at this point.) Stop the mixer and scrape down the bowl.
With the mixer on low speed, add half of the flour mixture, and mix until just incorporated. Add half of the soymilk mixture, and beat on low until well blended, scraping down the bowl as needed. Repeat with the remaining flour and soymilk, beating on low until the batter is thick and smooth.
Scrape the batter into the prepared pan, and spread it evenly. Bake until the cake springs back when pressed lightly and a wooden skewer inserted in the center comes out clean, 55 to 65 minutes. cool the cake in the pan on a wire rack for 20 minutes. Run a thin knife around the edge to loosen the cake if the pan shape allows, and then carefully invert it onto a rack to cool completely.
Combine the confectioners’ sugar and the remaining 1/4 tsp. ginger. Use a medium fine-mesh sieve to dust the top of the cake with the sugar mixture.