Ingredients:
Sweet potatoes: 1 cup mashed, adds moisture and a subtle sweetness to the cake.
Granulated sugar: 1 cup, for sweetness and structure.
Brown sugar: 1/2 cup packed, adds richness and depth of flavor.
Vegetable oil: 1/2 cup, keeps the cake moist.
Eggs: 2 large, binds the ingredients together and gives structure.
Buttermilk: 1 cup, provides a tangy flavor and helps the cake rise.
Vanilla extract: 2 teaspoons, enhances the flavor of the cake.
All-purpose flour: 2 1/2 cups, provides the base of the cake.
Baking powder: 1 tablespoon, helps the cake rise.
Baking soda: 1/2 teaspoon, works with the buttermilk to leaven the cake.
Salt: 1/2 teaspoon, balances the sweetness.
Cinnamon: 1 teaspoon, adds warmth and spice.
Nutmeg: 1/2 teaspoon, adds depth and complexity to the flavor.
Ginger: 1/2 teaspoon, for a subtle spiced kick.
INSTRUCTIONS
Step 1:
Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and flouring it.
Step 2:
In a large bowl, mix together the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Stir until you get a smooth blend.
Step 3:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 4:
Gradually add the dry ingredients to the wet ingredients, stirring until everything is fully combined.
Step 5:
In a small bowl, mix the granulated sugar and cinnamon for the cinnamon swirl.
Step 6:
Pour half of the cake batter into the prepared baking pan, and sprinkle with half of the cinnamon swirl mixture.
Step 7:
Add the remaining batter to the pan, swirl gently with a knife to create a marble effect, and sprinkle the remaining cinnamon mixture on top.
Step 8:
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 9:
Let the cake cool completely in the pan on a wire rack.
Step 10:
For the glaze, whisk together the powdered sugar, milk, and vanilla extract. Drizzle over the cooled cake.