Preheat and Prepare:

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×13-inch baking dish.

2. Mix Wet Ingredients:

• In a large bowl, combine the mashed sweet potatoes, granulated sugar, and vegetable oil. Mix until smooth.
• Add eggs one at a time, mixing well after each addition.

3. Combine Dry Ingredients:

• In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. Combine and Add Pecans:

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Stir in the vanilla extract and chopped pecans.

5. Bake the Cake:

• Pour the batter into the prepared baking dish and spread evenly.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool for 10 minutes in the pan before icing.

6. Prepare the Icing:

• In a medium bowl, beat together the mashed sweet potatoes, powdered sugar, and softened butter until smooth.
• Stir in the vanilla extract and add milk gradually until the icing reaches a spreadable consistency.

7. Ice the Cake:

• Spread the icing over the warm cake, allowing it to seep into the surface slightly.
• Let the cake cool completely before slicing.