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Make Spiced Pecans: Preheat the oven to 350 degrees F.
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Place the pecans in a single layer on a baking sheet and toast them for 10 minutes, until fragrant.
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Meanwhile, combine the brown sugar, cinnamon, and nutmeg in a medium bowl, using your fingers to mix everything thoroughly.
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Stir in the melted butter to make a paste.
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Add the toasted pecans to the mixture and stir to coat, then spread them evenly on the baking sheet and return to the oven for 8 minutes.
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Remove from the oven, drizzle over the rum, and bake for 8 more minutes, stirring once.
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Remove from the oven, cool completely and leave the oven on.
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When cool, chop the pecans into medium-fine pieces, some larger than others, and set aside.
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Meanwhile, pierce the sweet potatoes with a fork.
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Microwave on high until very tender, about 8 minutes per side.
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Cool, peel, and mash the sweet potatoes with a potato masher or fork.
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Lower oven temperature to 325 degrees F. Spray 2 (8-inch) round cake pans with nonstick baking spray and set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar together on medium speed until light and fluffy, 4 minutes.
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Add the canola oil; beat on medium until combined.
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Add the mashed sweet potatoes and mix until combined.
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Sift together cake flour, baking powder, salt, cinnamon, nutmeg, and ginger and then mix the dry ingredients into the sweet potato mixture.
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Mix in vanilla and rum.
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Fold in 1 1/4 cups of the chopped Spiced Pecans by hand.
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Evenly distribute cake batter into the prepared pans, and transfer to the oven.
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Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
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Let pans cool on a wire rack 10 minutes.
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Invert cakes onto rack; cool completely.
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Make the buttercream while the cake is baking: Beat the egg yolks in the clean bowl of an electric mixer fitted with the paddle attachment on medium-high until very thick, about 5 minutes.
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Combine the sugar with the syrup in a small saucepan, and set over medium-high heat, stirring constantly until the mixture comes to a full boil.
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Immediately scrape the mixture into a heatproof 1-cup glass measure.
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With the mixer on high speed, pour a few tablespoons of the sugar mixture into the yolks and beat for a few seconds.
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Repeat until all of the syrup has been added.
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Beat until the bowl has cooled to room temperature.
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On medium speed, add the butter, 2 tablespoons at a time, beating well after each addition.
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The frosting will begin to come together after all of the butter has been incorporated (it will look curdled first, but be patient and it will come together beautifully!).
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Scrape the bowl and beat in the vanilla and salt.
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Mix in 3/4 cup chopped Spiced Pecans.
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Cut each cooled cake layer in half horizontally, creating 4 layers.
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Set 1 layer, cut side up, on a cake round or cake plate and spread a thin layer of frosting on the surface.
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Stack next layer on top, and frost.
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Repeat frosting-and-stacking process until each layer is frosted.
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Spread remaining frosting on sides and top of cake.
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Arrange remaining Spiced Pecans decoratively on top of cake.
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Chill for 1 hour or serve immediately if you can't wait!
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
