Cake

• Zest from 1/2 Orange
• 1 Medium sized sweet-potato
• 1 Cup Sugar
• 3/4 Cup Canola oil
• 3 Eggs
• 1 teaspoon vanilla
• 2 teaspoons of ground cinnamon
• 1/4 teaspoon salt
• 1-1/2 cups of flour
• 1/2 teaspoon baking powder
• `/1 teaspoon baking soda
• 1/4 cup of confectioner's (powdered) sugar

Sauce

• 1 1/2 cups whole milk
• 1 cup sugar
• 3 eggs
• tablespoon vanilla

Cake

• Preheat oven to 350° F.
• Lightly coat a 9-inch round cake pan with vegetable cooking spray.
• Remove the zest from 1/2 an orange.
• Grind the zest and 1 sweet potato (peeled and diced) in a food processor. Scrape down the bowl.
• Add sugar, canola oil, eggs, vanilla, cinnamon and salt. Pulse until the mixture is blended.
• Add flour, baking powder and baking soda. Pulse just to incorporate.
• Pour into the prepared pan. Bake 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool 10 minutes on a rack and dust with confectioner's sugar.

Sauce

• Heat whole milk in a saucepan over medium heat until small bubbles form.
• In a bowl, whisk sugar with eggs and slowly pour in the milk, whisking constantly.
• Pour the mixture back into the pan and cook over low heat, stirring constantly, until the sauce thickens, about 10 minutes. Do not let the sauce boil or it will curdle.
• Remove from heat and stir in vanilla.
• Pour the sauce into a metal bowl, then place the bowl in a pan of ice water to chill.
• Drizzle over the warm cake and serve.