Preheat the oven to 350 degrees. Grease a Bundt pan with nonstick cooking spray. Canola or olive oil spray works best. Make sure the eggs and butter are at room temperature.

If using raw sweet potatoes, peel and chop the potatoes and either roast them for 1 hour in a 350-degree oven or steam them for 15 minutes, so they are easily mashed. Once cool, mash them, being sure to eliminate all the lumps. You can easily use a can of pureed sweet potatoes as well.

With a standing mixer or handheld electric mixer, beat eggs and sugar at high speed until fluffy. Reduce speed a little, and add in oil, room-temperature butter and vanilla. Mix to combine, then add in the applesauce.

In a separate bowl, sift together all dry ingredients. Alternate mixing the oat milk into the flour mixture until smooth. The batter will be pretty thick — this is normal.

Pour batter into the prepared Bundt pan. Bake for 55 minutes to an hour, until a toothpick comes out clean. Let cool for 10 minutes, then invert Bundt onto a pan to cool completely.

While the cake is baking, make the glaze. Whisk together all ingredients. If it’s too runny, add a tablespoon of powdered sugar at a time until desired consistency.

To make orange curls, slice an orange and then slice in half, so you have a half moon shape. Eat the orange and take the peel and curl up like a coil. Squeeze together for 30 seconds, and garnish the cake with it!