• Microwave sweet potatoes, once cooled, mash the sweet potatoes with a fork and set aside.
• Preheat oven to 350º. Grease three 9-inch cake pans with butter and line with parchment paper. Grease the parchment paper. Flour the pans with about a tablespoon of flour so that it co vers the sides and bottom of the pan. Tap to remove excess flour.
• Whisk together the flour, baking powder, cinnamon, nutmeg and salt in a large bowl.
• In the bowl of a stand mixer, add both sugars, melted butter, oil and vanilla. Beat until well combined on medium high speed until there are no lumps, about 5 minutes.
• Add the eggs to the mashed sweet potatoes and stir to combine. Add to the sugar mixer and beat until well combined. Gradually add flour mixture and beat just until incorporated. Divide evenly between the prepared pans and bake for 23-25 minutes, until a toothpick comes out clean and the center is set when touched with your finger.
• Place on a wire rack to cool in the pans for 5 minutes. Run an offset spatula or knife around the edges and flip onto a wire rack. Remove the parchment paper and let cool completely before frosting.

Cream Cheese Frosting

• Beat the cream cheese and butter until smooth and creamy. Add vanilla and salt and mix to combine. Gradually add powdered sugar until it is the consistency you want. Then beat on medium-high until it is smooth and creamy and no lumps can be found.
• Spread on the cooled cake using about 1 cup between each layer. Then frost the sides and top. Refrigerate the cake and extra frosting for about 15 minutes to let the frosting firm up a bit then pipe florets on the top. Sprinkle with chopped pecans if desired.