This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 1/4 cups canola oil
2 cups white sugar
1/4 to 1/2 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
2 cups flour
2 tsp. baking soda
1 cup chopped pecans OR chopped walnuts
3 cups grated raw sweet potato
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 stick softened
butter; 1lb. Domino's powdered sugar; 2 tsp. vanilla
Wash, peel and grate sweet potatoes--set aside. In a mixer add canola oil,
white sugar, eggs and salt--beat. Add cinnamon, baking powder, baking
soda--beat. Add flour--beat until smooth. Remove bowl from mixer--add
grated sweet potato and chopped nuts--stir until blended. Pour batter into two
greased 8" round cake pans. Bake at 350 degrees for 40 minutes--test with a
toothpick for doneness. Cool for ten minutes, then remove them from cake
pans on to plates--cool completely. Frosting: in a mixer add cream cheese
and butter--beat. Slowly add powdered sugar--beat. Add vanilla--beat until
very smooth. Place one cake on a cake plate--frost top and sides. Place
second cake on top of the first cake--frost top and sides. Keep refrigerated.