|Copyright, Doug Kapustin Photography, 2014|
2 tsp baking powder
1 tsp baking soda
1 tsp salt
¼ tsp nutmeg
¼ tsp mace (optional)
¼ tsp cinnamon
1 cup unsalted butter (softened)
2½ cups sweet potato (cooked mashed)
1½ tsp vanilla
1½ cups granulated sugar
¼ cup light brown sugar (packed)
1 cup of Chopped Pecans
Directions:Preheat oven to 350 degrees. Grease and dust with flour a Bundt pan.
In a large bowl, beat at high speed with electric mixer, the unsalted butter, granulated sugar and brown sugar until light and fluffy.
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. *
*When cooled, the caramel does somewhat harden.