Preheat oven to 350°F (175°C). Poke sweet potatoes with a fork and bake for about 45 minutes, or until tender. Let cool, peel, and mash.
Make Cake Batter:
In a large bowl, mix mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, mixing after each addition, then stir in vanilla extract.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually fold into the wet ingredients until just combined. Stir in chopped pecans.
Bake:
Pour batter into a greased 9×13-inch baking pan. Bake 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly.
Prepare Glaze:
In a small bowl, whisk together powdered sugar, honey, melted butter, milk, and vanilla until smooth. Adjust milk to achieve desired consistency.
Finish Cake:
Pour glaze evenly over the warm cake, letting it soak in slightly. Sprinkle extra pecans on top for added crunch. Cut into squares and serve.
