Plan to make the sweet potato at least two hours (and up to 3 days) before you want to make the cake so it has time to cool before you make the cake.
- Preheat the oven to 350 degrees F and grease 2 6-inch cake pans and line with a round of parchment paper cut to fit the inside of each pan. (Use the pan to trace the pan onto the paper, then cut out just inside the line.) Coat the top of the paper with nonstick spray too.
- Whisk together the sweet potato, oil, maple syrup, egg, and vanilla in a large bowl.
- Stir in the flour, cinnamon, baking powder, baking soda, and salt to just combine.
- Divide the batter among the prepared pans, using about a heaping cup in each. Smooth to spread the batter evenly.
- Bake for 18-20 minutes or until a cake tester inserted into the center comes out cleanly.
- Transfer to a wire rack to cool for 5 minutes, then gently invert onto a wire rack to remove from pans and cool completely.
- Place one cake on a cake stand or plate. Frost with 1/2 of the Cream Cheese Frosting. Place the second cake on top and add the remaining frosting. Spread evenly and add sprinkles if desired. later.
Cream Cheese Frosting: Let 8 ounces cream cheese soften at room temperature for at least an hour. (It should be soft when you poke it with your finger.) Add to a medium bowl with 2 tablespoons maple syrup and 1/2 teaspoon vanilla extract. Mix together with a whisk. (If this is hard to do due to the temperature of your cream cheese, you can use an electric hand held mixer.) Spread about half on top of one cake, add the second, then top with the remaining frosting, spreading smooth. Add sprinkles if desired.
The cake can be made 24 hours before you plan to frost it. Let cool completely on a wire rack then store in an airtight container at room temperature. (It’s probably also fine to frost it the day before if you can carefully wrap it in plastic wrap in the fridge to keep it fresh.)
Store leftovers in the fridge once frosted for up to 3-5 days in an airtight container or wrapped with plastic.
Gluten-free: Use cup for cup gluten free flour.
Egg-free: Increase the baking soda to 1 teaspoon, omit the egg, and add 2 tablespoons milk.
The whole wheat pastry flour will create a slightly denser cake.
Use the batter to make 24 mini cupcakes, using about 1 tablespoon batter in each and baking for 12-14 minutes.