Heirloom Sweet Potato Rum cake has a delicate flavor, beautiful color, and velvety texture. It’s just right for any holiday gathering.
Unlike most of the rum cake recipes I have found this one is from scratch start to finish. Well, you don’t have to grow your own sweet potatoes or make your own rum — unless you want to, of course.
I was lucky enough to pick up some heirloom sweet potatoes, Crimson Red Velvets, at our local Farmer’s Market. You can use regular sweet potatoes from your grocer as well. Yams are a good substitute. Just make sure that you use fresh ones and not canned.
I strongly urge you to try to find heirloom sweet potatoes, though. They make all the difference.
Some people may try to tell you that there is no difference between sweet potatoes and yams but that’s not true. They’re not even related! They are very similar but sweet potatoes almost always have a more delicate flavor. Yams have more starch and tend to be dryer.
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You can even substitute pumpkin puree. Banana would work as well.Use a good, heavy bundt pan for best results. I used Captain Morgan Spiced Rum but the Black Spiced Rum would be amazing, too. This cake really should be made a couple of days ahead of time so that it can mellow out. I thought it tasted best after 2 days.
You could also make this in mini bundt cake pans — it would make great gifts.
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Captain Morgan provided me with rum and a gift card to buy supplies as part of their #CaptainsTable promotion.