Preheat roaster to 350º F and smoothly grease an 8 × 8- inch baking dish.
In a medium coliseum, whisk together flour, sugar, brown sugar, incinerating greasepaint, cinnamon, nutmeg and swab.
In a large coliseum or mixer, beat together eggs and sweet potato, also mix in oil painting, buttermilk and vanilla excerpt.
Gradationally mix dry constituents into wet constituents and stir until just incorporated.
Pour batter into greased baking dish and place in roaster. Singe for 40- 45 twinkles, or until toothpick fitted in center comes out clean.
Remove cutlet from roaster and let cool.
As cutlet cools, melt adulation in a medium saucepan over medium heat, also stir in cream and sugar.
Bring admixture to a pustule while stirring constantly, also remove from heat and whisk in powdered sugar.
Once smooth, stir in vanilla excerpt and swab. Fold in diced pecans.
Let frosting cool 2- 5 twinkles, also pour over cutlet and let set.
Slice into places and enjoy!