• Preheat the oven to 350°F. Butter and lightly flour three 8" round pans. Line with parchment paper.
• Melt the butter in a saucepan over medium heat. Cook, swirling occasionally until the butter turns bubbly and brown. Remove from heat and let cool.
• Sift together flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
• In the bowl of your stand mixer with the paddle attachment, combine browned butter, sugar, brown sugar, eggs and vanilla bean paste. Stir until combined.
• Add in the dry ingredients in two batches.
• Add the sweet potato puree and mix well.
• Divide the batter evenly into the three round pans.
• Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes and remove to wire rack

Buttercream

• In bowl of stand mixer, beat butter and marshmallow creme on medium speed with paddle attachment for about 2 minutes or until creamy.
• Add in confectioners sugar slowly mixing and scraping bowl as needed.
• Add milk and continue mixing on medium speed for 3-5 minutes or until fluffy.

Candied Pecans

• Combine brown sugar, salt, cinnamon, water in a skillet and cook over medium heat for a minute or two, until the sugar dissolves and mixture is bubbling.
• Add the pecans and continue to cook for 3 more minutes. Stirring to coat them with the glaze.
• Remove from heat and spread pecans out onto parchment paper to cool. Break apart once cooled and chop into small pieces.

Cake Assembly

• Once the cakes have cooled, trim the tops so they are even.
• Place one layer onto a serving tray and top with frosting. Place second layer on top and cover with frosting. Place third layer on and cover top and sides with frosting. Sprinkle candied pecans on top.