Preheat your oven to 350. Spray your cake pans with nonstick baking spray. This recipe makes 3 6" cakes, 2 8" cake pans, or 1 9x13.
Add the sugars and butter to a bowl and mix until whipped and fluffy, approximately 5 minutes.
Add the sweet potatoes, eggs, and extract. Mix well.
Add the remaining ingredients and mix until just combined. Don't over mix.
Divide the cake batter evenly between the cake pans. Bake for 30-40 minutes or until a toothpick comes out clean.
Allow to cool completely.
Brush the tops of the cakes with the gingerbread syrup once cool.
Toasted Marshmallow Swiss Meringue Frosting
Create a double boiler. Bring a saucepan to a low boil over medium heat and fit a glass bowl over the top. Make sure the water never comes to a rolling boil and doesn't touch the bottom of the bowl.
Add the egg whites, sugar, and cream of tartar to the bowl and whisk for 5 minutes. The mixture should become lighter and frothy.
Pour the mixture into a mixing bowl and add the toasted marshmallow flavoring. Mix on hive for approximately 5 minutes. It should grow in volume, become thick and fluffy, and form peaks that hold their form.
Add in between the cake layers as well as the sides. Cake can be served as is, or the frosting can be toasted with a kitchen torch. Enjoy!