Sweet Potato Bourbon Bundt Cake | Nosh and Nourish

Ingredients

• 2 cups Bob's Red Mill organic flour (or sub Bob's 1:1 GF baking flour)
• 2 teaspoons Baking Powder
• 1⁄2 teaspoon Iodized Sea Salt
• 1 teaspoon Cinnamon
• 1 teaspoon pumpkin pie spice
• 1 small sweet potato (cooked)
• 1⁄2 cup unsweetened cashewmilk (or sub your favorite milk)
• 3⁄4 cups Ellyndale's Pumpkin Seed Oil (or sub extra virgin olive oil)
• 1 tablespoon Bourbon (optional)
• 1 teaspoon Vanilla Extract
• 3 Eggs
• 3⁄4 cups organic raw cane sugar (or sub coconut sugar)
• 1 cup Powdered Sugar (for the icing)
• 1 tablespoon Bourbon (for the icing -- or sub coffee)
• 1 tablespoon Silk Caramel Almondmilk Creamer (for the icing -- or sub your favorite creamer)
• 1⁄4 cup Now Foods' Honey Roasted Pecans (crushed, or coarsely chopped)