Sweet Potato Bundt Cake

1. Preheat oven to 325°F. Coat a 10- to 12-cup Bundt pan with baking spray.

2. Whisk together flour, baking powder, cinnamon, kosher salt, baking soda, and nutmeg in a large bowl. Set aside.

3. Beat butter, brown sugar, and granulated sugar on medium speed with a stand mixer fitted with a paddle attachment until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition, stopping to scrape down sides of bowl as needed, about 1 minute total. Add vanilla; beat until combined.

4. Whisk together sweet potato puree and buttermilk in a medium bowl. Add flour mixture alternately with sweet potato mixture to egg mixture, beginning and ending with flour mixture; beat on low speed just until ingredients are combined after each addition, about 2 minutes.

5. Transfer batter to prepared Bundt pan. Tap pan on counter to release any air bubbles. Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, 1 hour, 15 minutes to 1 hour, 18 minutes. Let cake cool in pan for 10 minutes. Invert cake onto a wire rack; remove pan, and let cool completely, about 1 hour.

6. Pour preferred glaze over cooled cake; sprinkle evenly with pecans, if desired. Let set for 30 minutes before serving.

Salted-Caramel Glaze

Cook 1/2 cup butter and 1/2 cup packed light brown sugar in a small saucepan over medium, whisking often, until sugar completely dissolves, about 5 minutes. Remove from heat; whisk in 1 Tbsp. heavy whipping cream and 1/4 tsp. kosher salt. Let cool 15 minutes before using.

Vanilla-Buttermilk Glaze

Whisk together 2 cups sifted powdered sugar, 3 Tbsp. buttermilk, and 1 tsp. vanilla extract in a large bowl until smooth. Use glaze immediately.