Start by prepping your bundt pan with a generous spray of baking spray that includes flour, or go the classic route with butter and a light dusting of flour. Now’s also the perfect time to preheat your oven to 350°F (175°C), so it’s ready to go when you are.

In a mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, and a tiny pinch of ground ginger if you’re up for a subtle warm twist. Whisk until everything is well blended and smooth, with no dry patches hiding at the bottom.

In a large bowl or stand mixer, beat the softened butter with both brown sugar and granulated sugar for about 3 to 5 minutes. You’re aiming for a light, fluffy texture, this step is what gives the cake its soft and airy crumb.

Incorporate eggs one at a time, stirring well after each addition. Now fold in the mashed sweet potato, Greek yogurt, vanilla extract, and oil if using. Stir gently until the mixture looks creamy and evenly blended.

With your mixer on low, add the dry ingredients in two batches. Stir just until everything is combined. Don’t overmix, once you see no more dry spots, you’re done. The batter should feel thick and smooth.

Spoon the batter into your prepared bundt pan and level it out with a spatula. Put it in the oven and bake for close to 50 minutes.

Let the cake sit in the pan for 10-15 minutes once it’s baked. Then carefully flip it out onto a wire rack and allow it to cool completely before adding any glaze.

To prepare the glaze, warm the butter in a small pan on medium-low heat until melted. Stir as it slowly browns, developing golden color and a nutty aroma. As soon as it becomes fragrant and dotted with brown flecks, remove from heat.

Whisk the maple syrup right into the warm butter until smooth. Then sift in the powdered sugar in a few parts, mixing well each time to keep things silky. Add milk slowly, a little at a time, until the glaze becomes pourable but not runny.

Finally, stir in the vanilla and let the glaze rest for about 10 minutes. This gives it time to thicken slightly so it coats the cake nicely.

Once the cake is fully cooled, drizzle the glaze over the top. Let it cascade down naturally, those sweet, golden ribbons are what make this bundt so dreamy.