Vegan Sweet Potato Maple Bourbon Cake

1 Preheat oven to 325 degrees.
2 In a large mixing bowl, using a hand mixer or stand mixer, whip together the brown sugar and vegan butter until fully combined and fluffy. 
3 Now add the maple syrup, sweet potato and vanilla. Continue to whip until fully combined and there are no chunks of sweet potato in the mixture. Set aside. 
4 In a medium sized mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves and salt. 
5 Now add the dry mixture to the wet a little at a time, alternating with the almond milk. Using your mixer on low to combine. Once all of the almond milk is added, add the bourbon. 
6 When all of the dry mixture and the almond milk and bourbon have been added, make sure everything thing is fully combined. Then fold in 1/2 cup of the pecans. 
7 Now spray a bundt pan with non stick spray( or whatever pan you plan to use) then sprinkle the remaining 1/4 Cup of pecans on the bottom. Pour the batter on top and smooth out. 
8 Bake at 325 degrees for 50-60 minutes or until a toothpick comes out clean. Let cool, invert onto serving plate. Top with more maple syrup or a vanilla glaze. Or just vegan whipped cream!