Just in time for a harvest feast.

SWEET POTATO SPICE CAKE

In the bowl of a stand mixer, cream:

8 oz salted butter (2 sticks), softened

1 c. brown sugar

1 ¼ c. white sugar

Add and Mix thoroughly:

1 t. vanilla

3 eggs (room temperature)

2 c. baked, mashed sweet potato

1 c. sour cream

Sift together:

3 cups all-purpose flour

2 t. baking soda

1 t. salt

3 ½ t. cinnamon

1 t. nutmeg

½ t. allspice

½ t. ginger

Dash clove

Add dry ingredients to wet and mix until combined. Divide into greased, lined pans and bake at 350 degrees until a toothpick inserted in the center comes out clean. Makes three 8″ round cake layers.

When cool, ice with Cinnamon Cream Cheese icing:

Cream together:
1 pound cream cheese, softened
4 oz butter (1 stick), softened

Add: 1 t. vanilla

Add and whip, a little at a time:
5 c. powdered sugar
1 t. cinnamon