Bake the sweet potatos until they´re soft to touch. Take out of the oven, wait for them to cool down, and then take the skin off. Using a fork, mash the sweet potatos.
Sift together flour, baking powder, baking soda, salt and the spices, and set aside.
In a big bowl, beat the eggs, then beat in oil, sugar and vanilla.
Stir in the mashed sweet potatos, and then slowly stir in the dry ingredients.
Coat the chopped nuts with some flour and stir them in too. Pour the batter in a previously greased cake pan.
Bake at 350°F for about 50 min. or until, when uding a wooden stick, this comes out clean.
In a bowl, cream together butter and cream cheese until soft, for about 3 min. Then add in vanilla and milk.
Add, slowly, the confectioners sugar previously sifted, and the pinch of salt, until well incorporated.
Keep beating until the forting turn fluffy and whiter.
Cut in half, horizontally, the cake. Then, in a big plate, place one of those halves. Put on top of it a generous amount of frosting and then top it with the other half, pressing a little.
Finish it off by frosting only the top of the cake, so that the sides of the cake remain “naked”.
Refrigerate overnight for better results. Sprinkle some ground cinnamon on top and you´re done.
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