Cook your sweet potato, let it cool, remove skin and then mash. I cook my sweet potato in my instant pot for 10 minutes on manual and then let the steam release naturally.

Preheat your oven to 350 degrees.

Grease a 9x13 baking pan or two 9-inch cake pans with butter or coconut oil. Set aside.

In a mixing bowl whisk together the gluten free flour, baking powder, xanthan gum, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

In the bowl of your stand mixer add the butter, granulated sugar and brown sugar. Beat these ingredients together until well combined and fluffy. Add the eggs, vanilla, sweet potato and milk. Blend until ingredients are well combined.

Add the dry ingredients to the wet ingredients and beat together until just combined and your cake batter forms.

Pour the cake batter into the greased baking pan(s) and spread with a spoon or spatula until in an even layer.

Baked at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake stand in the pan for 10 minutes and then invert onto a cooling rack.

Once the cake is cooled combine the frosting.

In the bowl of your stand mixer ad the cream cheese, room temperature butter and vanilla. Blend until all lumps are gone. You will want to stop the mixer a couple of times and using a spatula push the ingredients down the side of the mixer bowl and then blend again.

Once those ingredients are smooth add the sifted powdered sugar and beat the frosting until it is smooth.

Frost your completely cooled cake(s) and then if you like sprinkle chopped pecans on top.