3 to 4 cups of sweet potatoes, cut into cubes
1 inch of water
1 1/2 cups of sugar
1 1/2 sticks of butter
1 teaspoon of ground cinnamon
1/2 teaspoon of ground allspice
1/2 teaspoon of ground nutmeg
For the cake:
2 8-ounce packages of cream cheese, room temperature
2 sticks of butter, room temperature
3 cups of sugar
1 1/2 tablespoons of vanilla extract
1 tablespoon of ground cinnamon
1/2 tablespoon of ground nutmeg
1/2 tablespoon of ground allspice
1/2 teaspoon of Kosher salt
1 tablespoon of baking powder
3 1/2 cups of all-purpose flour
1 cup of buttermilk or heavy cream
For the crumble:
2 sticks of butter
1 1/2 cups of brown sugar
2 cups of all-purpose flour
Using the DariusCooks pressure cooker, add the potatoes, water, sugar, butter, cinnamon, allspice, and nutmeg to the insert. High-pressure for 5 minutes and then quickly release the steam.
For the cake, in a mixer, add the cream cheese, butter, and sugar. Cream together for 4-5 minutes until light and airy. Then, add in the eggs and vanilla while the motor is running low. Next, add in the cinnamon, nutmeg, allspice, Kosher salt, baking powder, and flour. To thin out the batter, finish by adding the buttermilk or heavy cream.
Assemble the cake by adding the batter to the bottom, then a layer of candied yams. Repeat until the pan is full and set aside.
To make the crumble, mix the butter, brown sugar, and flour together until the crumble forms and place it over the cake. Bake the cake at 325ºF until an inserted toothpick comes out clean. That should take about an hour and 20 minutes.
Allow the cake to cool and you could make a glaze. You can add powdered sugar, Hennessy, and a touch of milk or cream until the glaze is smooth.