Created by Mikekey on November 2, 2013
Step 1: Preheat oven to 350. Grease and flour a 10-in tube pan with removable bottom. Tap out excess flour.
Step 2: Place pecan halves on bottom of pan in even layer.
Step 3: Using colander, drain sweet potatoes well.
Step 4: In a bowl, mash potatoes until smooth.
Step 5: In medium bowl, combine flour, baking powder, cinnamon, baking soda, ginger and salt.
Step 6: In large bowl, with electric mixer on medium speed, beat butter and sugars 2 minutes, until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in buttermilk, vanilla and mashed potatoes.
Step 7: With mixer on low speed, gradually add flour mixture, beat on medium speed until well blended. Spoon batter into prepared pan; spread evenly. Bake 60 to 65 minutes or until cake tester inserted in center comes out clean.
Step 8: Cool on rack 15 minutes. Run knife around edges; remove pan sides. Cool completely.
Step 9: Run long, sharp knife carefully under bottom of cake between pan and pecans. Turn cake out onto cake plate, pecan side up.
Step 10: In small saucepan, over high heat, combine sugar and orange juice. Bring to a boil. Reduce heat and boil until thick and syrupy, 3 to 5 minutes. Remove from heat. Stir in zest.
Step 11: Brush over pecans, letting some glaze run down sides of cake.