Ingredients

• 1 ¼ cups Unbleached White All-Purpose Flour (170 g)
• ¼ tsp Baking Powder
• ¼ tsp Baking Soda
• 1 tsp Kosher Salt
• 2 tsp Cinnamon
• ¼ tsp Nutmeg
• ¼ tsp Cloves
• ¼ tsp Ground Cardamom
• 8 Tbsp unsalted Butter, softened
• 1 ¼ cups Brown Sugar
• 1 ½ Tbsp Maple Syrup
• 1 Tbsp Vanilla Extract
• ½ tsp Almond Extract
• ¾ cup sweet potato puree (187.5 g)
• 2 Eggs, room temperature
• ⅓ cup Sour Cream, room temperature (80 g)

• 1 cup Powdered Sugar
• 4–5 Tbsp Heavy Cream
• 2 Tbsp Maple Syrup (30 ml)
• 1 tsp Vanilla Bean Paste
• Pinch of salt
• Top with 1–2 ounces of toasted chopped Pecans (optional)

Instructions

1. Preheat oven to 350°F. Grease a standard loaf pan (8 ½ x 4 ½ inch) and line the sides with parchment paper.
2. In a small bowl, whisk together flour, baking powder, baking soda, salt and spices to get rid of any clumps. Set aside.
3. In a large mixing bowl, or in a stand mixer fitted with the whisk attachment, mix softened butter and brown sugar for 3–4 minutes. The mixture won't cream together, this is okay. Add maple syrup, vanilla extract, almond extract and sweet potato puree. Mix until smooth. Again, the mixture will look a little clumpy. It will all come together in the end.
4. Add eggs one by one, mixing until completely combined before adding the final egg.
5. Finally, mix in sour cream, then carefully fold in the dry ingredients until combined. It’s okay if there are still a few streaks of flour, don’t overmix.
6. Add batter to the prepared loaf pan and smooth the top with a rubber spatula. Bake for 65–75 minutes, or until a long wooden skewer comes out with a few moist crumbs attached. Let cool in the pan for about 10 minutes, then remove from the pan and cool completely on a wire rack before glazing.

1. To make the glaze, combine powdered sugar, heavy cream, maple syrup, vanilla bean paste or extract, and a pinch of salt. Whisk until smooth, adding more heavy cream or powdered sugar until your desired consistency is achieved. We’d recommend that the mixture is thick but still pourable so that it drips down the sides of the cake but leaves nice drip lines.
2. Wait until the cake is cooled completely before glazing, this is important, or else the glaze will slide right off! Simply pour the glaze over the top and let it drip down the sides.
3. Top with toasted pecans (optional) and enjoy!