Step 1

Preheat the oven to 400°F. Scrub sweet potatoes. Prick potatoes with the tip of a knife or a fork. Place onto a sheet pan and bake for 45-50 minutes or until fork tender. Cut a diagonal slit vertically and use a spoon to scoop out the sweet potato, then mash. Set aside to cool.

Step 2

Cake: Preheat oven to 350°F. Spray three 8-inch round cake pans ( Or two -9-inch round pans) with baking spray. Set aside.

Step 3

Spread pecans or walnuts on a sheet pan. Toast for 5 minutes. Set aside to cool.

Step 4

In a large mixing bowl use a whisk to sift together the flour, granulated sugar, brown sugar, ground cinnamon, baking powder, baking soda, salt, nutmeg and ginger.

Step 5

In a separate bowl, whisk together the cooled sweet potatoes, vanilla and vegetable oil.

Step 6

Using an electric mixer on low speed gradually add the dry ingredients to the wet ingredients. Mix until fully moistened and the batter is creamy.

Step 7

Pour batter evenly into the pans. Bake for 20-25 minutes or until a toothpick inserted into the centers comes back clean. Cool completely in the pan on a cooling rack.

Step 8

Frosting: In a large mixing bowl use an electric mixer to cream together the cream cheese, butter and vanilla for 2 minutes. To the bowl gradually add the powdered sugar and cinnamon beating until fully and combined. Add cream in 1 Tbsp increments until spreading consistency.

Step 9

Frost evenly between the layers. Sprinkle 1/3 cup toasted nuts on first and second layer. Frost sides and top swirling the frosting. Press remaining toasted pecans evenly onto the side of the cake. Chill for at least 4 hours for the frosting to set.

Step 10

Store chilled in an airtight container in the fridge for up to one week.