To prep the sweet potatoes, lay the potatoes out on a baking sheet lined with foil. Prick the tops with a fork and bake at 425F for 45 minutes. They’re ready when a fork can easily sink into them.
Once cooled, peel the skins off and mash with a fork. Try to get them as smooth as possible but it’s okay if a few small lumps remain.
Preheat the oven to 350F and grease and line a 9x13 baking pan with parchment paper.
Whisk together the flour, cinnamon, nutmeg, clove, ginger, baking powder, baking soda, and salt. Set aside.
In a bowl of a stand mixer fitted with the whisk attachment, mix together the oil, sugars, and vanilla.
Once combined, mix in the mashed and cooled sweet potato.
Scrape down the bowl and begin to mix in each egg one at a time until smooth.
Scrape down the bowl again, then slowly mix in the dry ingredients.
The batter should be smooth but slightly thicker than regular cake batter. Pour it into your prepared pan and spread it even.
Bake for 35-40 minutes or until a toothpick in the center comes out clean.
Allow the cake to cool completely before frosting.
For the Frosting:
Using an electric mixer fitted with the whisk attachment, cream together the cream cheese and butter. Make sure they’re both at room temperature for best results.
Once smooth, mix in the vanilla paste.
Mix in the powdered sugar ½ cup at a time until fully combined.
When the white chocolate has cooled, keep the mixer running and pour it into the frosting in a slow and steady stream.
At this point, the frosting will be pretty thin. Place the bowl in the refrigerator for about 30 minutes to thicken.
When the cake has completely cooked, dollop the frosting in the center of the cake and work it out to the edges with a small offset spatula. It’s optional, but you can also sprinkle on some chopped pecans for a little decoration.
Dig in and enjoy!
Note: this recipe was prepared for Rodelle by Jenna at @butternutbakery.
