Sweet Potato-Pecan Cake

• 3 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon Saigon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 (16-ounce) can mashed sweet potatoes*
• 2/3 cup water
• 1 teaspoon pure Madagascar vanilla extract
• 1 cup coarsely chopped pecans, toasted

1. Beat sugar and oil at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating after each addition.
2. Combine flour, 2 teaspoons baking soda, and next 4 ingredients. Gradually add flour mixture to sugar mixture, beating at low speed just until blended. (Batter will be stiff.)
3. Whisk together mashed sweet potatoes, 2/3 cup water, and 1 teaspoon vanilla extract. Stir into batter until blended. Fold in chopped toasted pecans. Pour batter into a greased and floured 10-inch tube pan.
4. Bake at 350u0b0 for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. *1 (16-ounce) can candied yams, mashed, or 1 (15-ounce) can pumpkin may be substituted for mashed sweet potatoes.

sugar, vegetable oil, eggs, flour, baking soda, salt, cinnamon, ground nutmeg, ground allspice, mashed sweet potatoes, water, vanilla, pecans

Taken from www.myrecipes.com/recipe/sweet-potato-pecan-cake (may not work)