As mentioned yesterday, sweet potatoes find their way into many Hanukkah recipes, including Sweet Potato Latkes.
 
This spectacular dessert is made with moist, deep orange-colored sweet potatoes, and it promises to satisfy.

All of the ingredients are available at your local natural and organic food store.
 
Sweet Potato Bundt Cake
Makes 16 servings

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups cooked, mashed fresh sweet potatoes or 2 cans (15 ounces each) sweet potatoes, drained, mashed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans
1/3 cup flaked coconut
Confectioners’ sugar
Glaze (optional, see below)

Heat oven to 350°F. Beat together butter and sugar in mixing bowl until blended. Add eggs one at a time, beating well after each addition. Stir in sweet potatoes and vanilla. Combine flour, baking powder, baking soda, cinnamon and nutmeg in another bowl.

Gradually add flour mixture to creamed mixture, beating well after each addition. Stir in pecans and coconut. Spray 9-inch Bundt pan with nonstick cooking spray. Pour in batter.

Bake in 350°F oven 45 to 50 minutes or until wooden pick inserted into center of cake comes out clean. Cool in pan 10 minutes; invert cake onto serving platter. Dust cake with confectioners’ sugar or drizzle with glaze, as desired.

Glaze (optional): In small bowl, mix together 1 cup confectioners’ sugar, 2 tablespoons milk and 1/2 teaspoon almond extract. Drizzle over cooled cake.
 
Recipe and photo courtesy of the Louisiana Sweet Potato Commission