• Preheat oven to 350° F (175C). Grease a 10” (25cm) bundt pan. For best coverage use cooking spray or vegan margarine rather than liquid oil.

Make Caramel:

• In a saucepan, combine brown sugar, maple syrup, and coconut cream. Bring to a boil over medium heat, stirring gently until the sugar is dissolved. Cook at a low boil for 1 minute.
• Add cinnamon, salt, and vanilla. Stir to combine.
• Add pecans to the bottom of the greased bundt pan. Pour the caramel over the pecans.

Make Cake:

• In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir to evenly distribute.
• In a large bowl, combine sweet potato puree, oil, oat milk, and brown sugar. Blend with a hand mixer until smooth.
• Add the flour mixture and blend until smooth and no lumps remain.
• Scrape into the prepared pan over the pecan caramel.
• Bake for 40-45 minutes until a skewer inserted comes out clean.
• Allow to cool in the pan for 10 minutes before inverting on to a cooling rack or plate. Unmolding while still warm prevents the sugar from cooling and adhering to the sides. If cake cools completely before unmolding, soak the outside of the pan briefly (about 15 seconds) in a bowl of hot water to loosen the sugar.
• Allow cake to cool completely before serving.