Instructions

1. Cake: Preheat oven to 350 F.
2. In a medium-sized bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a large stand mixer fitted with the paddle attachment, combine butter, granulated sugar, and brown sugar.  Beat until the ingredients are well-blended, light and fluffy.
4. Beat in eggs one at a time.
5. Fold in the vanilla extract.
6. Incorporate dry ingredients into the wet ingredients a little at a time, alternating with the buttermilk.
7. Fold in the sweet potato puree and mix well.
8. Generously grease and flour a Bundt pan and spoon the batter into the pan.
9. Bake for 35 to 45 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan until the sides of the pan are warm to the touch.
11. Carefully remove cake from pan and allow it to cool completely on a cooling rack.
12. Pecan crisp topping: In a medium-sized bowl, combine flour, pecans, oats, light brown sugar, and softened butter.  Mix well.
13. Line a baking sheet with foil. Spread the topping mixture onto the baking sheet in a single layer.
14. Bake for 10 to 15 minutes or until golden, tossing halfway through the cooking time.
15. Allow the pecan crisp topping to cool completely. It will become firmer as it cools. Set aside.
16. Marshmallow frosting: In a bowl, combine marshmallow cream, powdered sugar, and milk together. Using a hand mixer, beat until well blended. The mixture will be silky smooth and pourable.
17. When the cake has completely cooled, pour the marshmallow frosting over the top and sides of the cake.
18. Sprinkle the top of the cake and around the bottom of the cake plate with the pecan crisp.
19. Refrigerate the cake to firm up the frosting.
20. Serve.