Preheat oven to 350F. Line the bottom of two 7″ spring form cake pans with rounds of parchment paper.
In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
Divide batter in-between the two cake pans. Bake on 350F for about 60 minutes, then chill in freezer while you make frosting.
For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.