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1
For cake:
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2
Pierce sweet potatoes with fork.
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3
Microwave on high until very tender, about 8 minutes per side.
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4
Cool, peel and mash sweet potatoes.
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5
Position rack in center of oven; preheat to 325u00b0F
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6
Spray 12-cup Bundt pan with nonstick spray, then generously butter pan.
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7
Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl.
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8
Measure enough mashed sweet potatoes to equal 2 cups.
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9
Transfer to large bowl.
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10
Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth.
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11
Add eggs 2 at a time, beating well after each addition.
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12
Add flour mixture; beat just until blended.
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13
Beat in vanilla.
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14
Transfer batter to prepared pan.
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15
Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes.
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16
Cool cake in pan on rack 15 minutes.
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17
Using small knife, cut around sides of pan and center tube to loosen cake.
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18
Turn out onto rack; cool completely.
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19
For icing:
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20
Sift powdered sugar into medium bowl.
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21
Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves.
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22
Increase heat to medium-high and bring to boil.
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23
Boil 3 minutes, occasionally stirring and swirling pan.
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24
Remove from heat and stir in vanilla.
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25
Pour brown sugar mixture over powdered sugar.
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26
Whisk icing until smooth and lightened in color, about 1 minute.
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27
Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes.
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28
Spoon icing thickly over top of cake, allowing icing to drip down sides of cake.
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29
Let stand until icing is firm, at least 1 hour.
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30
NOTE: Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.
