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Preheat the oven to 350 degrees F and grease two cake pans and line with a round of parchment paper cut to fit the inside of each pan.
Whisk together the sweet potato, oil, maple syrup, egg, and vanilla in a large bowl.
Stir in the flour, baking powder, baking soda, cinnamon and salt to just combine.
Divide the batter among the prepared pans, using about a heaping cup in each. Smooth to spread the batter evenly.
Bake for 18-20 minutes or until a cake tester inserted into the center comes out clean.
Transfer to a wire rack to cool for 5 minutes, then gently invert onto a wire rack to remove from pans and cool completely.
Add the cream cheese to a medium bowl with maple syrup and vanilla extract. Mix together with a whisk until fluffy.
Place one cake on a cake stand or plate. Spread about half of the frosting on top of one cake, add the second cake, then top with the remaining frosting, spreading smooth.