Spiced Sweet Potato Cake with Bourbon Maple Swiss Meringue Buttercream
It’s the season of pumpkins and gourds. The supermarket has an entire section of the store dedicated to them, with several boxes filled to the brim. I realize they’re in season during this time of year, but the one thing I never could understand is why so many people obsess over something as simple as a pumpkin or pumpkin-spice, for that matter. Perhaps it’s because I’ve never been a fan of pumpkin in the first place, per the reason as to why I don’t understand the ways of pumpkin lovers. I’ve always preferred the sweet potato, with its subtle sweetness; oh, how it blends so perfectly well with butter and brown sugar! Oftentimes I feel they don’t get the attention they deserve. Well, until Thanksgiving comes around. There’s almost always a sweet potato pie or casserole involved.
Instead of adding yet another pumpkin spice recipe to the thousands already out there, I decided on a delicious spiced sweet potato cake made with local sweet potatoes and spiced with cinnamon and allspice. Accompanying the cake is a silky-smooth bourbon maple swiss meringue buttercream. The chocolate ganache is optional, but if you do decide on it, make sure to sprinkle on a generous amount of flaky sea salt to finish. You will thank me later.
SPICED SWEET POTATO CAKE WITH BOURBON MAPLE SWISS MERINGUE BUTTERCREAM
380 grams cake flour, sifted
2 ½ teaspoons baking powder
1 teaspoon kosher salt
1 ½ teaspoons ground cinnamon
1/8 teaspoon ground cloves
400 grams raw cane sugar
8-ounces unsalted butter, room temp.
3 large eggs, room temp.
1 teaspoon pure vanilla extract
*1 cup mashed sweet potato
¾ cup whole milk, room temp.
*2 medium-small sweet potatoes
1 tablespoon allspice berries
2 cinnamon sticks
2 tablespoons pure maple syrup
bourbon-maple swiss meringue buttercream
5 large egg whites
1 cup raw cane sugar
12-ounces unsalted butter, room temp.
2/3 cup pure maple syrup
2 tablespoons bourbon
1 teaspoon pure vanilla extract
Pinch of sea salt
chocolate ganache (optional)
6-ounces fine, bittersweet chocolate, chopped
6-ounces heavy cream
- Peel and chop two, medium-small sweet potatoes and place them in a small saucepan with 1 cup of water, the maple syrup, allspice, and cinnamon sticks. Cover and cook over medium heat, stirring occasionally, until the sweet potato is soft- about 10 minutes. Remove the cooked sweet potato from the water and spices and place in a bowl, then mash with a fork until there are no more clumps. Set aside to cool to room temperature before using.
- Preheat oven to 350°F / 177°C. Grease and line three, 6-inch cake pans.
- In a mixing bowl, combine the sifted cake flour, baking powder, salt, cinnamon, and cloves; whisk until combined and set aside. In the bowl of an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Scrape down the sides and bottom of the bowl and add the vanilla and beat until just combined. On low speed, beat in the eggs, one at a time, until combined(make sure to scrape down the bowl after each addition). Add the cooled sweet potato and beat until just combined. Scrape down the bowl of the mixer once more and add one-third of the milk and one-third of the flour; beat until just combined, then continue to alternate the milk and flour, making sure to end with adding the remaining third of the flour. Pour the batter amongst the three prepared pans and spread about evenly. Bake for 35-43 minutes until a toothpick inserted in the center comes out clean, or until the cake springs back up after a gentle touch. Cool in the pans 10 minutes, then using a sharp knife to loosen the cake from around the edges, invert onto wire racks to cool completely.
bourbon maple swiss meringue buttercream:
- Create a double boiler by placing a heat-proof mixing bowl over a simmering pot of water(make sure the bowl does not touch the water). Add the egg whites and sugar and stir gently but constantly with a whisk until the mixture reaches 160°F / 70°C on a candy thermometer. Remove from heat and beat the mixture on high with an electric mixer (with the whisk attachment), until thick and completely cool to the touch, about 8 minutes. With the mixer on low speed, begin to add the soft butter, a few tablespoons at a time, until combined. Once all the butter is in, increase the mixer speed to medium and beat until silky smooth and voluminous. Scrape down the bowl and add the bourbon, maple syrup, and vanilla. Beat on low until smooth and combined.
- Chop the bittersweet chocolate into small pieces and place in a medium bowl. In another (heatproof) bowl, heat the cream until it’s hot to the touch. Pour the hot cream over the chopped chocolate and give it a quick stir then let it sit for 10 minutes. Stir until smooth. Do not pour onto cake until the ganache has cooled and is no longer warm to the touch(it may have thickened a lot by then, but still pourable)
to assemble the cake:
Level off any dome that may have formed on the cakes during baking. Place the first layer on a cake board/plate/stand, and spread ½ cup of frosting over the top. Add the second layer and repeat with the same amount of frosting, making sure to spread the frosting on evenly. End with the third layer, making sure the bottom of the cake is facing upward; spread the remaining frosting over the top and sides of the cake. Place in the refrigerator so the frosting becomes firm. Pour the ganache into the center of the cake and gently spread towards the edges so it drips down. Serve when the ganache has hardened in place.