This nice "Autumn dessert" is wonderful!
Sandy

SWEET POTATO CAKE
1 c. oil
2 c.
4 eggs
1 1/2 c. finely shredded uncooked sweet potato
(1 medium)
1/4 c. hot water
1 tsp. vanilla
2 1/2 c. self-rising flour
1 t. cinnamon
1 c. sliced almonds
FROSTING:
1/2 c. butter or margarine
1 c. packed brown sugar
1 c. evaporated milk
3 egg yolks - beaten
1 1/2 c. flaked coconut
1 c. sliced almonds
1 t. vanilla
In a mixing bowl, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add sweet potato. water and vanilla; mix well. Combine flour and cinnamon; add to potato mixture. Stir in almonds. Pour into a greased 13x9 pan. Bake at 350° for 40 - 45 min. or till cake tests done. For frosting, melt butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Bring to boil over med. heat; boil gently for 2 min. Remove from the heat; stir in coconut, almonds and vanilla.
Spread over warm cake. Cool on a wire rack.

from Taste of Home