I found this recipe on foodnetwork.com courtesy of Dave Lieberman. I have made a couple of tweaks to it, but not much. You can substitute for the oil to cut down on calories (such as applesauce), but it cuts down on the devilishly good taste. (besides, I just eat smaller pieces:).
I am also going to try substituting the sweet potato for pumpkin this fall and see how the different flavor works.
2 1/2 Cups gluten free flour
1 Tbsp. baking powder
1 Tsp. ground cinnamon (I’m a bit more generous than that)
1/2 Tsp. salt
1 1/2 Cups cooked sweet potato (I up this a bit with 2 large potatoes; peel after cooking)
3/4 Cups warm water
1 3/4 Cups sugar (I have used both regular and organic)
1 Cup vegetable oil (I use canola, or applesauce could be a good substitute here. Am thinking of trying yogart next time)
1 Tsp. vanilla extract
1 Cup golden raisins
1 Cup toasted walnuts, crushed
4 Tbls. unsalted butter
2-3 Tbls. spiced rum
2 Cups confectioners’ sugar
preheat oven to 350 degrees F
Grease bundt pan
whisk together flour, baking powder, cinnamon, and salt. Set aside. In separate bowl, mash sweet potato, leaving a slightly meaty texture. Whisk together the sweet potatoes and eggs. Whisk in the warm water, then the sugar, then the oil, and vanilla extract. Stir in the dry ingredients until well mixed and then fold in (if desired), the raisins and walnuts. Spoon into the bundt pan and cook until an inserted toothpick comes out clean, about 1 hour. Let the cake cool for 15 minutes and invert onto serving platter.
Making the glaze:
Melt the butter in medium sauce pan with the rum. Pull from heat and whisk in confectioners’ sugar until smooth. Pour over cake and serve.