Sweet Potato Cake

Instructions

1. Prepare the sweet potatoes
   Preheat oven to 400°F (200°C). Wash sweet potatoes and pierce several times with a fork. Bake for 45-60 minutes until very tender. Let cool, then peel and mash until smooth. Measure 2 cups for the recipe. Reduce oven temperature to 350°F (175°C).
2. Mix dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined. Set aside.
3. Prepare the batter
   In a large bowl, beat eggs and sugar with an electric mixer until light and fluffy, about 3 minutes. Gradually add oil, beating well. Add the mashed sweet potatoes and mix until combined. Gradually fold in the dry ingredients until just incorporated. Stir in 3/4 cup of chopped nuts.
4. Bake the cake
   Grease and flour two 9-inch round cake pans. Divide batter evenly between pans. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
5. Make the frosting
   In a large bowl, beat cream cheese and butter with an electric mixer until smooth and creamy. Gradually add powdered sugar, beating on low speed until incorporated, then on high speed until light and fluffy. If frosting is too thick, add 1-2 tablespoons of milk.
6. Assemble the cake
   Place one cake layer on a serving plate. Spread with about 1/3 of the frosting. Top with the second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle the remaining 1/4 cup chopped nuts around the top edge of the cake for decoration.
7. Chill and serve
   Refrigerate cake for at least 1 hour before serving to allow frosting to set. For best flavor, remove from refrigerator 20 minutes before serving to bring to room temperature.