Frosted Sweet Potato Cake

• 1 cup canola oil
• 2 cups sugar
• 4 eggs
• 1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)
• 1/4 cup hot water
• 1 teaspoon vanilla extract
• 2-1/2 cups self-rising flour
• 1 teaspoon ground cinnamon
• 1 cup sliced almonds
• 1/2 cup butter, cubed
• 1 cup packed brown sugar
• 1 cup evaporated milk
• 3 egg yolks, lightly beaten
• 1-1/2 cups sweetened shredded coconut
• 1 cup sliced almonds
• 1 teaspoon vanilla extract

1. In a large bowl, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. Combine flour and cinnamon; gradually add to potato mixture until well blended. Stir in almonds.
2. Pour into a greased
3. . Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean.
4. For frosting, melt butter in a saucepan; whisk in the brown sugar, milk and egg yolks until smooth. Cook and stir over medium heat until mixture reaches at least 160u0b0 and coats the back of a metal spoon. Remove from the heat; stir in coconut, almonds and vanilla. Spread over warm cake. Cool on a wire rack.

canola oil, sugar, eggs, sweet potato, hot water, vanilla, flour, ground cinnamon, almonds, butter, brown sugar, milk, egg yolks, coconut, almonds, vanilla

Taken from www.tasteofhome.com/recipes/frosted-sweet-potato-cake/ (may not work)