1 1/2 c. oil
2 1/4 c. sugar
5 eggs, separated
2 5/8 c. flour
1 tbsp. baking soda
1/4 tsp. salt
1 tsp. each cinnamon & nutmeg
2 c. grated sweet potatoes
1 c. chopped pecans
1 tsp. vanilla
1/2 c. chopped pecans

Combine oil, sugar, egg yolks and 1/4 cup hot water in bowl; mix well. Add dry ingredients, mix until just moistened. Stir in sweet potatoes, pecans and vanilla. Fold stiffly beaten egg whites gently into batter. Spoon into 3 greased and floured pans. Bake at 350 degrees for 30 minutes. Cool for 5 minutes. Spread cream cheese frosting on cake. Sprinkle 1/2 cup pecans over top.