Preheat the oven to 350 degrees F. Generously grease and flour a bundt pan.

In the bowl of a stand mixer, beat eggs, granulated sugar, and 1 cup brown sugar at high speed (speed 6 on my Kitchen-Aid) for 3 minutes or until thick and pale. Add oil, melted butter, and vanilla, beating at a low speed until just combined. Add the sweet potato puree, beating until just combined, stopping to scrape down the sides of the bowl.

In a separate bowl, add flour, cinnamon, ginger, allspice, cloves, baking powder, baking soda, and kosher salt. Whisk to combine.

Gradually add the flour mixture to the egg mixture, alternating with the buttermilk. Beat at a low speed after each addition until just combined.

Make the pecan filling, by combing the remaining 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and chopped pecans in a small bowl.

Pour half of the batter into the prepared bundt pan. Using a spoon, make a small indentation in the batter. Evenly sprinkle the pecan mixture over the batter. Pour the remaining batter into the pan. Gently tap the baking pan on the counter to remove the any air bubbles.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Remove from pan and allow to cool fully on the wire rack.

If not serving immediately, wrap the cooled cake in plastic wrap and store in the refrigerator for up to 3 days.

Add the egg whites, granulated sugar, cream of tarter, and salt to a heat-safe bowl. Set the bowl over a saucepan filled with a few inches of simmering water, making sure the water doesn't touch the bottom of the bowl.

Heat the mixture, whisking constantly, until the egg whites are warm to the touch and sugar has dissolved, about 5-7 minutes. Make sure the sugar is fully dissolved before removing from the heat; otherwise, the frosting will be grainy.

Remove the bowl from the heat and transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Mix on high speed until stiff, glossy peaks form, about 7-9 minutes. Add the vanilla during the last 10 seconds of mixing.

Frost the top of the bundt cake immediately.

Drizzle the bourbon pecan caramel over the cake immediately before serving or drizzle over each individual slice after plating.

In a small saucepan over medium-low heat, combine the brown sugar, evaporated milk (or heavy cream), butter, and salt.

Bring the mixture to a gentle bubble. Cook, stirring often, until the sauce thickens, about 5-7 minutes.

Remove the saucepan from the heat and stir in the bourbon, vanilla extract, and pecans. The sauce will thicken as it cools.

If not using immediately, transfer the cooled sauce to an airtight container and store in the refrigerator until ready to use. The sauce will stay fresh for up to 7 days. Re-heat in the microwave or on the stovetop before using.