Cake:

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⅔cup/130 grams vegetable oil, plus more for greasing the pan

1¼cups/160 grams all-purpose flour

1tablespoon ground cinnamon

1teaspoon baking powder

1teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt

¼teaspoon baking soda

¼teaspoon ground nutmeg

½cup/200 grams granulated sugar

⅓cup/106 grams maple syrup 

1teaspoon vanilla extract

2large eggs, at room temperature

1½cups/180 grams grated peeled sweet potato (from about 1 large sweet potato)

1cup/115 grams chopped pecans, toasted (see Tip)

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Frosting:

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½cup/113 grams unsalted butter 

4ounces/113 grams cream cheese, at room temperature 

1½cups/150 grams powdered sugar

1teaspoon vanilla extract

½teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine salt

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1. Prepare the cake: Heat the oven to 350 degrees. Brush an 8-inch square baking pan with oil, then line with parchment paper, leaving an overhang on two of the sides to help lift the cake out of the pan, and grease again to prevent sticking.

2. In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, baking soda and nutmeg. In a large bowl, whisk together the oil, granulated sugar, maple syrup and vanilla extract for about 1 minute, until smooth. Add the eggs to the oil mixture one at a time, whisking for about 1 minute between each addition, until the mixture is creamy and the sugar has mostly dissolved. Add the dry ingredients and whisk just until most of the flour has disappeared.

3. Using a spatula, fold in the sweet potato and ¾ cup of the chopped pecans until evenly distributed. Spread the batter into the prepared pan.

4. Bake for 30 to 35 minutes, until the cake pulls away from the sides of the pan slightly and a toothpick or cake tester inserted into the center comes out clean. Cool the cake in the pan for 10 minutes before unmolding it and transferring to a wire rack to cool completely.

5. While the cake cools, make the frosting: In a medium saucepan, melt the butter over medium heat. Once it begins to bubble vigorously, turn the heat down to medium-low and continue to cook for 6 to 8 minutes, stirring occasionally, until the bubbles turn foamy. When toasty brown flecks appear beneath the foam, remove from the heat, transfer to a heat-safe bowl and let cool completely and solidify (see Tip). You want the cream cheese and butter to be room temperature before proceeding.

6. In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese and brown butter on medium speed with a hand mixer until very smooth and no lumps of cream cheese remain, about 2 minutes. Add the powdered sugar, vanilla and salt, and beat on low speed until everything is incorporated, then raise the speed to medium-high and beat for another 2 to 3 minutes until very smooth and fluffy.

7. Spread the frosting over the top of the cooled cake, and top with the remaining ¼ chopped pecans. Slice and serve immediately, and store any leftovers in the refrigerator for up to 4 days.

Tips

To toast the pecans, spread them in an even layer on a baking sheet and bake in a 350 degree oven until fragrant, about 10 minutes.

To cool the brown butter faster, you can place it in the refrigerator for about 10 minutes, stirring well after 5 minutes. It should resolidify but still be quite soft.