From Martha Stewart Living Omnimedia
This recipe for sweet-potato bourbon bundt cake is from "Bundt Classics" by Dorothy Dalquist.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
sweet potato bourbon bundt cake

Courtesy of Martha Stewart

Serves: 16

Oven Temp: 325

Ingredients
    U.S.         Metric     Conversion chart

    1 1/2 cup(s) firmly packed dark brown sugar
    1/3 cup(s) unsalted butter, softened, plus more for pan
    2 large eggs
    1 cup(s) cooked sweet potato
    1 teaspoon(s) pure vanilla extract
    2 3/4 cup(s) all-purpose flour
    3/4 cup(s) milk
    1/3 cup(s) bourbon or apple juice
    1 tablespoon(s) baking powder
    1 teaspoon(s) pumpkin pie spice
    3/4 teaspoon(s) salt
    Nonstick cooking spray with flour
    3 tablespoon(s) chopped pecans
    Bourbon Syrup

Directions

    Preheat oven to 325 degrees F.
    In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10- or 12-cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter.
    Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.