1. Preheat your oven to three hundred twenty-five Fahrenheit. Grease and lightly flour a ten-inch bundt pan. Whisk the dry ingredients together in a medium bowl and set aside.

2. In a large mixing bowl, beat the softened butter until light and creamy. Gradually add the granulated sugar, beating on medium speed for four to five minutes until the mixture is visibly pale and fluffy.

3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl as needed.

4. Gently fold the mashed sweet potato into the creamed butter mixture until just combined.

5. On low speed, begin adding the flour mixture and the milk alternately, starting and ending with the flour. Mix only until the last streaks of flour disappear.

6. Pour the batter evenly into the prepared pan. Bake for sixty to seventy-five minutes for a bundt cake.

7. Let the cake cool in the pan for ten minutes before inverting it onto a wire rack. Once completely cool, whisk together the glaze ingredients and drizzle over the top.