1-First: preheat the oven to 350°F and position the oven rack in the middle. Then, spray a 9×13-inch baking dish with nonstick spray to keep things from sticking.

2-Next, in a stand mixer bowl fitted with a whisk attachment, combine the yellow cake mix, sweet potato, cream cheese, vegetable oil, eggs, and vanilla extract on medium-low speed for 1 minute until well blended.

3-In a small bowl, mix the light brown sugar, ground cinnamon, ground ginger, and ground nutmeg, then set aside. Pour half of the batter into the prepared baking dish and spread the sugar and spice mixture evenly over this layer.

4-Pour the remaining batter on top and spread it evenly. Use a butter knife to create a gentle swirl pattern by lightly mixing the batter and sugar-spice mixture.

5-Bake for 27 to 29 minutes, or until the cake is golden and starting to pull away from the edges. Remove from the oven and cool in the pan for about 30 minutes.

6-In a separate bowl, whisk the confectioners’ sugar, milk, and pure maple syrup until smooth and thick. Spread the icing over the cooled cake and let it set for 10 minutes, then cut into 24 slices and serve.