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1
Prepare your sweet potato by dicing and boiling it until it is fork tender. Mash the sweet potato and reserve one cup.
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2
Preheat your oven to 350 degrees and grease your pan.
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3
In a large mixing bowl of a stand mixer combine the whole wheat flour, all purpose flour, baking powder, baking soda, molasses, brown sugar, granulated sugar, nutmeg, cinnamon, all spice, sweet potato, greek yogurt, vanilla extract, vegetable oil, eggs, and salt.
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4
Next mix on high to make sure all of the ingredients are well incorporated. Once a smooth batter appears, turn off the mixer and pour the batter into the cast iron pan.
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5
Bake for 45 minutes or until it passes the tooth pick test.
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6
Allow the cake to cool for at lease a half hour right in the cast iron pan.
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7
Whip the butter, cream cheese, powdered sugar, maple syrup, and heavy whipping cream on high speed in the mixing bowl of a stand mixer until the ingredients form a fluffy frosting.
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8
To top this cake off, in a medium saucepan over medium low heat, saute the apple slices in the apple cider, butter, brown sugar, and cinnamon. If you do not have apple cider, just replace that with water.
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9
Reduce the liquid in the pan, and cook just until the apple slices are soften. Scoop the slices out from the pan and pat dry with a paper towel.
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10
To assemble the cake, spoon the frosting on the cake and swirl in a circle to cover the entire top. Finally arrange the apple slices one at a time in a spiral starting from the outside and working your way in until you end up with a star right in the middle.
