Blueberry Sweet Potato Cake with Honey Cinnamon Buttercream Frosting

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Honey Cinnamon Buttercream Frosting

3 sticks butter, unsalted, room temperature
1 t cinnamon
1/2 t salt
2 C confectioners sugar
1/4 C honey
1/2 C heavy cream

Whisk butter, cinnamon, salt until fluffy.
Add sugar and whisk slowly at first then on high.
Add honey until well combined then stream in cream.
Whisk on high until fluffy

Blueberry Sweet Potato Cake
 
350 F
9 inch round, sprayed with bakers joy
 
2 medium sweet potatoes
2 C all-purpose flour
1/2 C buckwheat flour
2 t baking soda
2 t baking powder
1/2 t salt
1 T cinnamon, ground
1 t ginger, ground
2 sticks butter, unsalted, room temp
2 C cane sugar
1 t vanilla
3 large eggs
1 C buttermilk
1 C blueberries, fresh

Cut sweet potatoes into rounds and steam until soft.
Run potatoes through a ricer and set aside to cool.
Combine flours, baking soda, baking powder, salt, cinnamon, ginger.
In a separate bowl using a paddle attachment cream the butter, sugar and vanilla.
Add the eggs, scraping between each addition.

Add 2 cups of sweet potato mash.

Alternating in thirds, incorporate the dried ingredients and the buttermilk.
Fold in the blueberries.
Pour into prepared cake pan and bake for 35 minutes or until a toothpick comes out clean.
Cool & frost with Honey Cinnamon Buttercream.

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