I first saw this recipe in a pamphlet, and I held on to it for about six years. I always said I was going to try it. Well I finally did. My first cake, I left out the coconut and the nuts, and just made a plain batter, and baked it in a bundt pan. It came out very moist and delicious. Just make sure you don't overfill the bundt pan. Fill it up a little over half-way.
1Cook whole potatoes in boiling water to cover until tender, about 20 minutes. Cut open: cool completely. Spoon potato flesh into a bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
2Preheat oven to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray; set aside. Combine flour, ginger, nutmeg, and cinnamon in medium bowl.
3Combine sweet potato, sugar, oil eggs, and condensed milk in large bowl; beat at medium speed with mixer until well combined.
4Add flour mixture, beating until smooth. Beat in vanilla. Stir in coconut, and nuts, if desired. Spoon into prepared pans.
5Bake 35 minutes or until a wooden toothpick inserted in centers of cakes comes out clean.
6Cool on wire racks for 5 minutes, remove from pans. Cool completely on wire racks.
7Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer. Spread remaining icing over top and sides of cake.
Cream Cheese Frosting (recipe follows)
8Beat cream cheese in large bowl at medium speed until fluffy; gradually add sugar.