Preheat oven to 350 degrees F. Line a 9x9-inch pan with parchment paper and clip binder clips on the sides of the pan to hold the parchment paper in place. Lightly spray the parchment paper with nonstick cooking spray.

In a medium bowl, add the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk until combined and set aside.

In a large mixing bowl, add the brown sugar, white sugar, and oil. Whisk until combined.

Add the eggs and vanilla extract. Whisk until the eggs are incorporated.

Add the mashed sweet potato and whisk until smooth.

Add the dry ingredients. Using a hand mixer on medium speed, beat together for 1 minute

Pour into the prepared pan and spread out evenly.

Place in the preheated oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.

Remove the cake from oven and let cool to room temperature.

While cake is cooling, work on the icing.

Add the powdered sugar, cinnamon, butter, maple syrup, and vanilla extract into a medium bowl. Beat using the hand mixer on low until most of the powdered sugar is worked into the icing.

Turn the mixer to medium and continue to beat until the icing is smooth.

Using an angled spatula, evenly spread over the cooled cake and top with the chopped pecans.