Sweet Potato Cake for 12 Slices

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your pan and line the bottom with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar on medium-high speed for roughly 3 minutes until pale and fluffy.
3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Fold in the sweet potato puree using a spatula until the batter is a uniform color.
5. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the wet batter. Mix on low speed only until combined.
7. Pour the batter into the prepared pan, smoothing the top with a spatula.
8. Bake for 30–35 minutes until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Beat the softened cream cheese and butter together until velvety smooth.
11. Sift in the powdered sugar and add vanilla. Whip on high until the frosting is light and airy.
12. Spread a generous layer of frosting over the cooled cake.