Preheat oven to 350°F. Grease a 1 pound bundt cake pan and set aside.
In a standing mixer fitted with a whisk attachment, mix the sweet potato puree, sugar, oil, eggs, and vanilla extract until well-combined. Add in the flour, baking powder, baking soda, spices, and salt, mixing only until just combined. Do not over mix.
Pour batter into prepared pan and bake for 45 minutes or until a knife inserted into the cake comes out mostly clean!
Allow the cake to cool for 20 minutes before turning out of the pan.
While the cake cools make the maple glaze. Combine all glaze ingredients in a saucepan over medium heat, whisking until completely combined and no clumps of sugar remain. Set aside.
Transfer the bundt cake to a serving plate and pour the warm glaze over the cake. Top with crushed pecans or walnuts and enjoy!
*If you don’t have sweet potato puree on hand, you can always swap it out for butternut squash or pumpkin puree!