Preheat oven to 350 degrees F. Butter and flour a 12-cup Bundt pan, making sure to thoroughly grease all crevices in the pan. Set aside.
In a small bowl, combine all ingredients for the Cinnamon-Pecan Swirl. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger and salt.
In a large bowl, whisk together the eggs, sugars, melted butter, pureed sweet potato, vanilla and buttermilk. Gently fold in the dry ingredients, stirring until just combined.
Pour half of the cake batter into the prepared Bundt pan, smoothing evenly over the bottom of the pan. Sprinkle on the Cinnamon-Pecan Swirl, then gently spoon on the remaining batter, smoothing out the top.
Bake for 65-75 minutes, or until deeply golden on top and a thin skewer inserted into the center of the cake comes out clean. Allow to cool in the pan, then invert onto a wire cooling rack and allow to finish cooling before glazing.
In a small bowl, beat together the butter and cream cheese with an electric mixer. Add in the powdered sugar, vanilla and milk, mixing until well combined. Use a spoon or pastry bag to drizzle over the cake before serving.
Preheat oven to 180 degrees C. Butter and flour a 12-cup Bundt pan, making sure to thoroughly grease all crevices in the pan. Set aside.
In a small bowl, combine all ingredients for the Cinnamon-Pecan Swirl. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger and salt.
In a large bowl, whisk together the eggs, sugars, melted butter, pureed sweet potato, vanilla and buttermilk. Gently fold in the dry ingredients, stirring until just combined.
Pour half of the cake batter into the prepared Bundt pan, smoothing evenly over the bottom of the pan. Sprinkle on the Cinnamon-Pecan Swirl, then gently spoon on the remaining batter, smoothing out the top.
Bake for 65-75 minutes, or until deeply golden on top and a thin skewer inserted into the center of the cake comes out clean. Allow to cool in the pan, then invert onto a wire cooling rack and allow to finish cooling before glazing.
In a small bowl, beat together the butter and cream cheese with an electric mixer. Add in the powdered sugar, vanilla and milk, mixing until well combined. Use a spoon or pastry bag to drizzle over the cake before serving.