Two Cups Flour

Candied Pecans
6 Preheat oven to 300℉ (150℃) and line a large rimmed baking sheet with parchment paper.
7 Beat the egg white with a whisk or fork until slightly foamy. Place the pecans pieces in a medium bowl and toss with the egg white for an even coating. 
8 Add the sugars, cinnamon and salt and mix again until the pecans are well coated.
9 Spread the pecans onto the prepared baking sheet and bake on the middle oven rack for about 35 minutes, stirring a couple times during baking for an even roast. Pecans will look darker, more crispy, and smell amazing! 
10 Remove from the oven and let cool completely. Keep the pieces large or blitz them in a food processor for a finer texture. I used large pieces between the cake layers and smaller on top.
Roasted Sweet Potato Purée
11 Preheat oven to 400℉ (200℃) and line a baking tray with parchment paper. 
13 Take 2-3 sweet potatoes and pierce all over with a fork or small knife. place on the baking tray and roast on the middle oven rack for about 45-50 minutes. When the sweet potatoes are well roasted and the center flesh is soft, remove and let cool completely. 
12 Peel away the skin and scoop out the soft potato flesh. Place in a blender or food processor and purée until smooth. Store in airtight container in the fridge until ready to use. 
29 Weigh and measure out 425 grams (1 ¾ cups) of purée for the cake, save any leftovers for another recipe. Make sure its room temperature before folding into the cake batter.
Sweet Potato Cake
16 Preheat the oven to 350°F (180°C) and grease a two 9-inch round cake pans with baking spray and line the bottoms with parchment paper.
17 In a medium mixing bowl, add the all purpose flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisk together to evenly distribute and set aside.
18 Using a separate larger bowl with a handheld electric mixer on medium low speed, mix together the sunflower oil, creme fraiche, brown sugar, and granulated sugar.
19 Mix in the sweet potato purée and vanilla, followed by the eggs one at a time to form a smooth liquid mixture. Scrape the bottom and sides of the bowl as needed with a rubber spatula.
21 Mix in half the flour mixture at a time until just combined. This can be done with the handheld mixer or by folding with a spatula. 
20 Divide the batter into the prepared pans. Level the batter across the pan with an offset spatula, or give it a little shake to level.
22 Transfer the pans to the middle rack of the oven and bake for 35-38 minutes. 
23 Baking times vary depending on your oven, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
24 Remove the pans from the oven and place on a wire rack to cool completely. This may take up to an hour. If you’re in a hurry, after 30 minutes at room temperature you can place the pans in the fridge to help speed up the cooling process.
Buttercream Frosting
15 Make the brown butter buttercream frosting while the cake layers are cooling. 
Assembly
25 These cake layers are moist and fragile. I place a small piece of parchment paper on top and the carefully place my flat hand or flat plate on top to invert the pan. Peel away the parchment paper and then flip the cake layer back, right side up on a serving plate. 
26 Cover the top with a generous layer of brown butter frosting and pipe a ring of frosting around the edges to create a small wall. 
27 Fill the center with enough candied pecans to mostly cover the frosting. Then take a spoon and cover the nuts with a generous drizzle of caramel sauce. 
28 Place the top layer of cake over the fillings. Pipe or spread the remaining frosting to cover the cake. Sprinkle the top with more candied pecans before serving.