Sweet Potato Spice Cake with Maple Cinnamon Cream Cheese Frosting

Ok.  Heads up.  This cake is so delicious, super moist and perfect for Fall.  It was so good, in fact, I was compelled to share with our neighbors (because I like to share, but also because I would have eaten more than my fair share if it'd been left in the house!)  The frosting is really what makes the dessert so scrumptious.  Don't be fooled by the sweet potato ingredient.  It is most definitely a cake.  But why not add a side of veggies with your dessert when you can?!



for the cake:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup vegetable or canola oil
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 cup buttermilk
1/2 cup mashed sweet potato (*see note below)
2 large eggs

for the frosting:4 oz. cream cheese, softened
1/4 cup unsalted butter, softened
1 tsp vanilla extract
1/4 cup maple syrup
1 tsp ground cinnamon
3 cups confectioners' sugar

Grease and flour 13" x 9" cake pan. Set aside.
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, cinnamon, nutmeg, cloves and ginger). Set aside.
In a small mixing bowl, whisk together mashed sweet potato and buttermilk.
In a large mixing bowl, using an electric mixer, mix the oil, sugar and vanilla. Beat to combine.
Add eggs, one at a time, beating well after each addition.
Add dry ingredients in 3 additions, alternating with sweet potato buttermilk mixture.
Beat all until well combined.
Pour into prepared pan.
Bake 30 to 35 minutes, or until toothpick inserted in the center of the cake comes out clean.
Cool completely in the pan.

to make the frosting:In a large mixing bowl, beat cream cheese and butter until smooth.
Add vanilla, maple syrup and cinnamon and beat well.
Gradually, add sugar and beat well until thick and smooth.
Spread over cooled cake.

*This recipe calls for only 1/2 of a cup of mashed sweet potato. A fast and easy way to make it is to take one medium sweet potato, scrub it clean, prick it with a fork and microwave it for 4 to 5 minutes, turning once half-way through. Then just let it cool until safe to the touch, slice in half and scoop out the flesh. Mash it in a small bowl and let cool completely before mixing with buttermilk.