Preheat oven to 350°F. Place oven rack in middle of oven. Wash and peel sweet potato. Cut into 1-inch chunks. Heat 1 tablespoon of coconut oil and drizzle over sweet potato. Using your hands, toss to coat evenly. Place on a baking sheet and sprinkle with ½ teaspoon Ras El Hanout. Roast for 30 minutes or until fork tender. Set aside to cool to room temperature.

While the sweet potato is baking, line 2 (8- inch) cake pans with parchment paper and spray with cooking spray. Sift together flour, salt, baking soda and 1 teaspoon Ras El Hanout and set aside.

Place pecans on another sheet pan and roast 8 minutes. Remove from oven and let cool. When cool enough to handle, chop into ½-inch pieces.

When sweet potato has cooled, purée in a food processor. Melt ¾ cup coconut oil and set aside in a warm place. (Do not let oil harden or it will not thoroughly combine.) In the bowl of an electric mixer fitted with the paddle attachment, add sweet potato, sugar, maple syrup and vanilla. Mix just to combine the ingredients. Add eggs 1 at a time, scraping down bowl when needed. Add coconut oil in a steady stream. Add the buttermilk and then the grated carrot, pecans, dates, shredded coconut and raisins and mix just to combine. Add the dry ingredients to combine but do not over mix batter.

Divide batter evenly between the 2 cake pans. Tap pans lightly on the counter to remove any bubbles and bake in the middle of the oven at 350°F for 45 minutes or until the middle of the cake springs back when touched and a toothpick comes out clean. Be sure to rotate pans halfway through baking time. Remove cake pans from oven and let cool on cooling rack for 30 minutes then remove layers and cool completely on a cooling rack before placing them on 2 flat plates. Wrap tightly with plastic wrap and chill overnight.

To make the frosting: Combine butter and cream cheese in bowl of mixer and cream together. Slowly add powdered sugar 1 cup at a time until combined. Drizzle in half & half at low speed until completely combined. Add maple syrup and vanilla and beat on high just to fluff frosting.

Place 1 cake layer on a flat serving plate slightly larger than the layer. Spread ⅓ of the frosting on the top and spread it to the edge.

Add second layer, making sure it is centered. Spread ⅓ of the frosting on top of this layer and spread out to the edge. Spread most of remaining frosting on the side of the cake, leaving just enough to pipe around the bottom layer.

Note: Ras El Hanout is a Moroccan spice mix that can be found in most well-stocked grocery stores.

WINE PAIRING: El Maestro Sierra Pedro Ximenez Sherry—With great acidity, this sherry from Spain is light and refreshing with a touch of sweetness and exotic spice notes. With its red fruit notes and hints of caramel, it will complement the spice of the cake beautifully. This sherry, from one of the oldest and smallest sherry houses in Jerez, Spain, is renowned and special. Sherry is a hidden gem and pairs with desserts often better than typical dessert wines. And we think everyone should be drinking more sherry—because it’s simply delicious! —Jessica Granatiero, The Savory Grape, East Greenwich

WITH GRATITUDE ...

For the past 29 years, Provender owner Jennifer Borden has held a special place in the hearts of Rhode Islanders for providing us with lovingly prepared breakfast treats, beautiful cakes and cookies along with sandwiches (the Dr. Bombay!), all in an iconic building on a well-traveled intersection at the heart of Tiverton Four Corners. Edible Rhody has been lucky enough to include many of Jennifer’s delicious recipes on our pages over the years and, like everyone who has entered The Provender, we will miss her café and market, which closed its doors on October 13, and more so its owner who showered us all with love through her gift of good food. We wish Jennifer all the best in her next exciting chapter. (And don’t worry, this doesn’t spell the end for her tempting recipes!)

—Genie McPherson Trevor, editor