It was DELICIOUS! This was my first cake from scratch and I got compliments that it tasted like it came from a bakery 🥰 I wish the buttercream icing could take less butter, but it was so good. Top tier recipe!

I used a recipe for candied pecans halves which I added on top of a Maple Buttercream Icing. 2 sticks unsalted butter (room temp.---just until your finger makes a slight impression in the butter.) 8 cups (2lb) powdered sugar 1 teaspoon vanilla extract 2 teaspoons maple extract (found at Winn Dixie and Walmart) 1/3 cup milk Pinch of salt dissolved in the milk to cut the sweetness Beat the butter and sugar for several minutes. Add the vanilla, maple and salted milk and beat for several more minutes until very light and fluffy.

It turned out better than I expected. I used cake flour instead of all purpose flour. It was absolutely delicious.

fabulous as always! have made it several times . it's a family fave now.

Turned out great, the frosting made the cake. It really compliments the sweet potatoe. I used salted butter in the frosting and used nutmeg instead of ginger in cake plus added an extra teaspoon of baking powder. The salty sweet taste of frosting with cake is delicious and helps cut some of the sweet.

This cake tasted good but I wasn't hugely impressed with the texture--it was a bit gluey. (Could have been the way I mixed/handled/baked it, so I wouldn't jump to blame the recipe.) Start with about 1kg sweet potato to get 2.5 cups. The recipe says it serves eight but I got a respectable 23cm cake, serving 10-12, and 12 cupcakes and I didn't even do the full buttercream.