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Ingredients

• 2 pounds tan-skinned sweet potatoes (about 3 medium)
• 3 cups cake flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 cup sugar
• 1 cup (packed) golden brown sugar
• 4 large eggs
• 1 teaspoon vanilla
• ½ cup chopped pecans, toasted
• frosting
• 1 8-ounce package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 4 cups powdered sugar, sifted
• 2 tablespoons Grand Marnier
• 1 teaspoon vanilla extract
• ½ cup chopped pecans, toasted (optional)

Description

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