Preheat oven to 400 degrees F. Prick the sweet potato with a fork, and bake for approximately 1 hour, or until the potato is soft. Remove from oven and cool slightly. Peel off skin and remove any dark spots. Put into a food processor and puree until smooth or mash with a vegetable masher. Measure one cup of puree for this recipe.

Reduce oven temperature to 350 degrees F. Grease two 8 or 9 inch cake pans lined with parchment paper on the bottoms.

In a bowl, sift together the cake flour, baking powder, cinnamon, nutmeg, cloves. and salt.

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar and mix on medium high speed until light and creamy, 2-3 minutes. Add the sweet potato puree and vanilla extract and mix until combined. Add the eggs one at a time, mixing after each. Add the dry ingredients in 3 additions, alternating with the milk, ending with the flour mixture. Mix until just combined.

Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 30-40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment add the cream cheese, butter, powdered sugar, vanilla and milk. Mix on low until combined, then increase speed to high and beat until light and creamy, 2-3 minutes.

If desired, split cake layers in half making 4 cake layers total.

Stack the layers of cake on a cake stand or plate, spreading approximately 3/4 cup frosting in between each layer. Top with remaining frosting.

Chill at least 2 hours before serving. Store in the fridge.