• Bring a large pot of salted water to a boil. Add the sweet potatoes and reduce the heat to simmer. Cook for 15-20 minutes, or until fork tender.
• Drain and place potatoes into a large bowl. Use a potato masher to mash the sweet potatoes until smooth. (You will need 2 ½ cups of mashed sweet potatoes for this recipe.) Set aside to cool to room temperature.
• Preheat oven to 350°F (175°C). Spray a 10-inch Bundt pan with nonstick cooking spray. Set aside.
• To the bowl of a stand mixer with a paddle attachment, add sugar and butter. Mix on medium speed until light and fluffy, about 3-4 minutes.
• Mix in mashed sweet potatoes and vanilla extract until well blended.
• Add the eggs one at a time, beating well after each addition until fully incorporated.
• In a separate bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, allspice, and salt.
• Gradually add the dry ingredients to the sweet potato mixture, beating on low speed until just combined. Be careful not to overmix the batter.
• Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
• Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Once baked, let the cake cool in the pan for 20 minutes before inverting it onto a serving plate. Allow the cake to cool completely before glazing.

Maple Pecan Glaze

• While the cake is cooling, prepare the glaze. In a small saucepan over medium heat, melt the butter. Add the maple syrup and heavy whipping cream, stirring to combine.
• Bring the mixture to a gentle boil, and let it boil for 1 minute.
• Remove from the heat. Then, whisk in the confectioners' sugar until the glaze is smooth and slightly thickened.
• Allow the glaze to cool for 25-30 minutes or until it thickens enough to coat the back of a spoon.
• Drizzle the cooled glaze evenly over the cake. Top with pecans.