Ingredients
Cake
1 1/4 c veg. oil
2 pounds of sweet potatoes (about 3)
4 eggs
2 c sugar
2 c cake flour
2 t baking powder
1 t salt
1 T cinnamon
1 t nutmeg
2 t vanilla
3 T brandy
1 c pecans, coarsely chopped
Caramel Frosting
3/4 c packed dark brown sugar
1/2 c whipping cream
1 T light corn syrup
1 stick butter, room temperature
1 c powdered sugar
1 t vanilla
Preparation
Cake: Heat oven to 400˚. Coat potatoes with about 1/4 c vegetable oil, and place on baking sheet. Bake until fork tender, 30-40 minutes. When cool enough to handle, remove skin and mash flesh in electric mixer.
Lower oven to 325˚. Butter two 8" pans. In bowl of electric mixer, beat eggs and sugar together on medium high speed until light and fluffy, about 5 minutes. Add remaining 1 cup of vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
Add in flour, baking powder, salt, cinnamon, nutmeg. Mix in vanilla and brandy until well combined. Stir in nuts. Pour into pans and bake 35-40 minutes. Cool 10 minutes; depan.
Caramel Frosting: Combine first 3 ingredients in heavy medium saucepan. Stir over medium heat until mixture comes to a boil. Boil 2 minutes, swirling pan occasionally. Pour mixture into medium bowl. Chill until cold and beginning to thicken, stirring occasionally, about 1 hour. Using electric mixer, beat butter and 1 c powdered sugar in medium bowl until smooth. Gradually beat in cold brown sugar mixture, then vanilla. If still too thin, chill frosting for about 30 minutes and then beat again.
