Incredibly Delicious Sweet Potato Cinnamon Roll Cake

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Make the Batter:
In a large bowl, whisk together the sweet potato puree, granulated sugar, brown sugar, eggs, vegetable oil, and milk until well combined.

Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans.

Prepare the Swirl:
In a small bowl, combine the brown sugar, ground cinnamon, and melted butter for the swirl. Stir until the mixture is smooth.

Layer the Cake:
Pour half of the batter into the prepared baking dish. Drop spoonfuls of the swirl mixture over the batter, and use a knife to swirl it into the cake. Pour the remaining batter over the swirl and repeat the swirl process with the remaining swirl mixture.

Bake the Cake:
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Make the Cream Cheese Glaze:
While the cake is baking, prepare the cream cheese glaze by beating together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy. Add milk as needed to achieve a drizzling consistency.

Cool and Drizzle:
Allow the cake to cool slightly before drizzling with the cream cheese glaze.

Serving and Storage Tips: