Bring a large pot of salted water to a boil. Add the sweet potatoes and reduce the heat to a gentle simmer. Cook for about 15-20 minutes, or until fork-tender. Drain them, and mash until smooth. For this recipe, you will need 2 1/2 cups of mashed sweet potatoes. Set aside to cool to room temperature.

Preheat the oven to 350°F (175°C). Spray a 10-inch Bundt pan generously with nonstick cooking spray, ensuring every corner is covered.

In the bowl of a stand mixer fitted with a paddle attachment, add the sugar and softened butter. Beat on medium speed until the mixture becomes light and fluffy, which should take around 3-4 minutes.

Add in the cooled, mashed sweet potatoes and vanilla extract to the butter mixture, beating until they are well combined.

Next, incorporate the eggs one at a time, beating well after each addition until fully blended into the batter.

In a separate bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, allspice, and salt.

Gradually add the dry ingredients to the sweet potato mixture, mixing on low speed until just combined. Avoid overmixing; a few lumps are perfectly fine.

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.

Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for about 20 minutes. Afterward, invert the cake onto a serving plate and allow it to cool completely before glazing.

In a small saucepan over medium heat, melt the 1/4 cup butter. Add in the maple syrup and heavy cream, stirring together. Wait for it to come to a gentle boil, letting it boil for 1 minute.

Remove from heat, whisk in the powdered sugar until smooth and slightly thickened. Let it cool for 25-30 minutes until it can coat the back of a spoon.

Once the cake has cooled, drizzle the glaze evenly over the cake and finish with a sprinkle of chopped pecans if desired.

Slice and enjoy!