(Optional) Make the crisps 1 day before hand: Preheat the oven to 100°C (210°F). Thoroughly wash the outside of the sweet potato. Use a mandolin slicer to thinly slice the potato into 3mm pieces. Arrange the potato slices on lined baking trays and sprinkle the sugar on top. Bake the potato in the oven for 2 hours or until they are fully dry. Half-way during baking, scrunch or shape the sweet potato slices in the way you would like them to dry. When the sweet potato is crisp, allow it to cool at room temperature. Store the crisps in an airtight container until needed.
Preheat the oven to 160°C (320°F). Brush a bundt tin with oil then lightly dust it with flour.
To make the cake: Add all the dry ingredients to a large bowl and mix until combined. Add all the wet ingredients and mix until combined.
To make the cinnamon swirl mixture: Add all the ingredients to a small bowl and mix until smooth.
To assemble the cake: Pour 1/3 of the cake batter into the bundt tin. Drizzle 1/3 of the cinnamon swirl mixture on top. Repeat until both mixtures have been used up. Dip a knife into the mixture and gently swirl the mixtures together.
Bake the cake in the oven for 1 hour 10 minutes or until a skewer can be inserted into the cake and it comes out clean. Allow the cake to cool in the bundt tin for 10 minutes. Turn it upside down on a wire rack and leave it for another 10 minutes. Gently tap the tin on the wire rack to allow it to come out.
To make the cashew cream: Add all ingredients to a blender and blend until as smooth as possible. Set aside until as needed.
To assemble: Drizzle the cashew cream on the bundt cake as desired. Top with the sweet potato crisps and enjoy immediately. Store the leftovers in an airtight container at room temperature for 1 day, in the fridge for 5 days or in the freezer for up to 1 month. Keep the crisps separate from the cake as they will soften from the moisture.