The base for this recipe is Gourmet Magazine's caramel cake, which was also featured on Smitten Kitchen. I used AP flour, completely by accident. The next modification was sweet potato. (You can't have a sweet potato cake without sweet potato.)
Spray the pan with Baker's Joy or any other spray with flour. Make sure the batter is evenly distributed in the pan and you'll have a pretty cake!
After the cake has cooled, get to work on your caramel. The recipe called for heavy cream, brown sugar and corn syrup. Unless you are an expert caramel maker, don't skip the corn syrup!
Spoon the caramel down the sides of the cake and spread it over the center.
Stir and blend well. Now, fold the plain whipped cream into the pumpkin butter whipped cream. I'm sure you should probably stabilize the whipped cream. I'm just too lazy.
Grab a large offset spatula and get to spreading.
Add some toasted pecan halves.This is why a Maryann cake pan rocks!
Sweet potato cake with caramel and bourbon-scented whipped cream!