(Designed By Mrs. Gwen Stacy, Natchitoches, LA)

3 medium or 1 lb. Louisiana  4 eggs
  Sweet Potatoes 1/2 cup granulated sugar
1 stick or 1/2 cup butter, softened 1 teaspoon vanilla
1/2 cup brown sugar 1 teaspoon cinnamon
1 (8 oz.) package cream cheese, 1/2 cup oil
   softened 1/2 cup water
1 box Duncan Hines Yellow  1/3 cup shredded coconut
  Cake Mix 1/2 cup pecans, chopped

My son brought in some fresh sweet potatoes and I looked everywhere for a sweet potato cake that appealed to me. I couldn't find it so I improvised. SURPRISE!!! It's delicious! -- Gwen!

Boil sweet potatoes until soft; drain, peel and mash (about 1-2/3 cups).  Beat sweet potatoes with butter, brown sugar and cream cheese. Add cake mix, eggs, granulated sugar, vanilla, cinnamon, oil and water and beat until smooth. Stir in coconut and pecans. Pour mixture into a bundt pan that has been sprayed with vegetable cooking spray and sprinkled with granulated sugar. Bake at 350 degrees F. (preheated) for 35 minutes. Reduce heat to 300 degrees F., cover with aluminum foil, and bake for 40 minutes or until set and a toothpick inserted comes out clean. Note: I removed the aluminum foil during the last 15 or 20 minutes of baking. Cool in pan for 10 minutes. Invert onto a serving a plate and cool completely. Prepare Icing (recipe follows) and spread mixture over cooled cake. Enjoy!

1 box powdered sugar 1 stick or 1/2 cup butter, softened
1 (8 oz.) package  1 teaspoon vanilla
  cream cheese, softened 1 cup pecans, chopped

Combine powdered sugar with cream cheese, butter and vanilla and mix well. Stir in pecans. I made this for Thanksgiving (2002) and used 1/2 teaspoon less of vanilla. I finely ground the pecans and sprinkled them over the iced cake. It was a hit. -- Pamela S. Weston, The Sweet Potato Cafe.