- Servings: 8-12
Ingredients:
| 2½ cups | All Purpose Flour |
| 1 tsp | Ground Nutmeg |
| 1 Tbsp | Baking Powder |
| ½ tsp | Salt |
| 1½ cups | Cooked Sweet Potato Meat, |
| or 1 15.5 Oz Can Louisiana Sweet Potatoes | |
| 3 | Eggs |
| ¾ cup | Warm Water |
| 1½ cups | Brown Sugar |
| 1 cup | Vegetable Oil |
| ½ cup | Dry Butterscotch Pudding Mix |
| ½ cup | Gran Marnier |
| 1 tsp | Vanilla Extract |
| 1 cup | Toasted Pistachios, chopped |
Directions:
Preheat oven to 325 degrees. Lightly grease a 10 cup bundt pan. In a medium mixing bowl, whisk together flour, nutmeg, baking powder and salt, then set aside. In a separate large mixing bowl, mash sweet potato, leaving only a slight meaty texture. Whisk together sweet potato and eggs. Whisk in warm water, sugar, and oil followed by pudding mix, Gran Marnier and vanilla extract. Incorporate dry ingredients and fold in pistachios. Spoon batter into prepared bundt pan. Bake about 1 hour or until a toothpick inserted into center of cake comes out clean. Let cake cool in tin for about 20 minutes and invert onto a serving platter or cake stand.
Helpful Tips:
Super good for Thanksgiving get togethers, right before that "sleepy" turkey feeling takes over.
