Boil Sweet Potatoes: Bring a large pot of salted water to a boil. Add the sweet potatoes and cook for 15-20 minutes until fork-tender. Drain and mash them until smooth, then set aside to cool.

Preheat Oven: While the sweet potatoes cool, preheat your oven to 350°F (175°C). Prepare a 10-inch Bundt pan by spraying it with nonstick cooking spray.

Mix Sugar and Butter: In a stand mixer, beat the sugar and softened butter until light and fluffy, about 3-4 minutes.

Combine with Sweet Potatoes: Mix in the mashed sweet potatoes and vanilla extract until well combined.

Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.

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

Combine Mixtures: Gradually add the dry ingredients to the sweet potato mixture, mixing on low speed until just combined. Be careful not to over-mix—the batter should be thick but smooth.

Bake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Allow the cake to cool in the pan for 20 minutes before carefully inverting it onto a serving plate. Let it cool completely before glazing.

Prepare the Glaze: For the glaze, melt the remaining butter in a small saucepan over medium heat. Stir in maple syrup and heavy cream, bringing it to a gentle boil for 1 minute.

Finish the Glaze: Remove it from the heat and whisk in the sifted confectioners sugar until smooth. Let it cool until it thickens enough to coat the back of a spoon. Drizzle generously over the cooled cake and sprinkle with chopped pecans, if desired.