To make one 10-inch Bundt or tube pan of this sweet potato bread:
Printable Version
Preheat the oven to 350°F. Grease and flour a 10-inch Bundt or tube pan and set aside.
Beat together 1 cup of softened butter, 1 cup sugar, and 1 cup brown sugar until light and fluffy.
Beat in 4 large eggs, one at a time.
Beat in 8 ounces of softened mascarpone cheese and 1 cup of cooked and mashed sweet potatoes; mix well.
Stir in 3 cup all-purpose flour, 1/2 teaspoon salt, 1 teaspoon vanilla extract, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 cup of walnuts, chopped (optional).
Spread the batter into the prepared pan. The batter will be quite sticky.
Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Remove the bread from the oven and, while the bread is still hot, immediately pour 1/4 cup of bourbon (or Calvados) all over the surface of the bread and allow the bourbon to get absorbed into the bread.
Let the bread cool in the pan for about 20 minutes.
Unmold and serve.
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