Spiced Sweet Potato Bundt Cake

1. Get a rondeau pan or small pot filled with water. Put it on the stove and bring it to a boil then add the potatoes. Boil the sweet potato chunks for about 20 minutes, until completely tender and mashable. When they’re done, drain them and let them cool.
2. While the sweet potato chunks boil and cool, get everything else ready for the cake. Preheat the oven to 350 F. Take a bundt pan and liberally grease it with butter or shortening, and give it a dusting of flour as well.
3. In a bowl combine the milk, maple syrup, white vinegar and vanilla. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, ground ginger and cardamom. Set up a stand mixer with the paddle attachment and in its bowl combine the sugar and butter. When the sweet potato chunks are cooled enough to easily handle, put them through a potato ricer or food mill right into the bowl with the milk, syrup, vanilla and vinegar. Stir those wet ingredients together thoroughly.
4. Now it’s time to pull the batter together! In the stand mixer cream the sugar and butter together until it is fluffy and light. Add the two eggs and let them get thoroughly mixed in. Turn the speed to low and slowly pour in 1/3 of the dry ingredients, then 1/2 of the wet ingredients. The next 1/3 of the dry ingredients go in next, followed by the rest of the wet ingredients. Finish with the last of the dry ingredients until everything is just combined into a smooth batter.
5. Transfer the batter to the prepared bundt pan and make sure it is even and smoothed out. Put it into the oven to bake for about 45 minutes, until golden and a toothpick inserted in the center comes out clean. Take it out of the oven when done and let it cool in the pan for at least 15 minutes.
6. While the cake bakes and cools, prepare the salted caramel sauce. In a pot combine the sugar and water and heat it up over medium high heat. Let it cook until it becomes a deep amber color, then take it off the heat. Add the milk, but stand back since it is going to make the screaming hot sugar boil up a lot. Also stir in the butter, vanilla and salt. Get it back onto the heat for a minute while you stir to let it melt together and thicken. Turn off the heat and set the sauce aside.
7. When the cake is done cooling, gently run a knife around the edges to loosen it as much as possible from the pan. Turn it out onto a cake plate, then generously spoon the salted caramel sauce all over it. Cut it into the desired sized pieces and serve!