Start by peeling and chopping your sweet potatoes into uniform chunks. Place them in a pot of boiling salted water and cook for 15-20 minutes, or until fork-tender. Once cooked, drain and mash until smooth. Allow to cool.

Preheat your oven to 350°F (175°C) and prepare a 10-inch Bundt pan by generously greasing it with butter or non-stick spray.

In a mixing bowl, cream together the room-temperature butter and sugar until the mixture appears light and fluffy, about 3-5 minutes. Gradually add the cooled mashed sweet potatoes along with the vanilla extract, mixing until fully incorporated.

Beat in the eggs one at a time, ensuring each is fully blended before adding the next. Scrape down the sides of the bowl to incorporate all ingredients evenly.

In a separate bowl, whisk together the flour, baking powder, spices, and salt. Gradually fold this dry mixture into the wet ingredients.

Pour the batter into the greased Bundt pan, smoothing the top. Tap the pan gently on the countertop to remove any air bubbles.

Place the Bundt pan in the preheated oven and bake for 55-60 minutes. Check for doneness with a toothpick; it should come out clean.

Let the cake cool in the pan for 20 minutes, then gently invert onto a wire rack to cool completely.

In a small saucepan, melt butter over medium heat. Stir in maple syrup and cream, bringing to a gentle boil. Whisk in confectioners’ sugar until the glaze thickens.

Drizzle the maple glaze over the cooled cake and serve this delightful treat with your favorite beverage.