For the Sweet Potato Puree:
2 sweet potatoes (target yield: 4 cups)

For the Frosting:
2 sticks unsalted butter, room temp
½ lb cream cheese, room temp
4½ cups confectioners’ sugar
1 Tbsp lemon juice
1 Tbsp vanilla extract
1 tsp This Little Goat Went to India

For the Cake:
4 cups sweet potato puree (see left)
3 cups AP flour
3 tsp baking soda
2 1/2 tsp salt
1 1/2 tsp This Little Goat Went to India
1/3 cup unsalted butter, room temp
1 1/4 cup granulated sugar
4 large eggs, room temp
3 tsp vanilla extract


For the Sweet Potato Puree:
Preheat the oven to 350°F. Roast the sweet potatoes for 45 minutes to an hour, until extremely tender. Remove the skin. Puree until very smooth.

For the Cake: Preheat the oven to 350°F if not already heated. In a medium bowl, combine the flour, baking soda, baking powder, salt, and India spice mix. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until well combined. Add the eggs and scrape the sides of the bowl. Add the sweet potato puree and mix until well combined. Add the flour mixture and fully incorporate.

Transfer the batter to prepared cake pans and bake for 45 minutes, until a toothpick comes out clean. Cool cakes completely in pans on racks.

For the Frosting: Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in sugar, scraping down bowl often. Beat in lemon juice, vanilla, and spice mix. Set aside.

Assembly: Cut around pan sides; turn out cakes. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least 2 hours.