• Preheat oven to 350°.
• Layer whole pecans in a baking pan and toast for 5-8 minutes. Set aside.
• Add the butter and sugar to a large mixer bowl. Beat until light and fluffy.
• Add eggs one at a time. Mixing after each.
• Whisk together all dry ingredients and add to the mixer bowl.
• Go ahead and add the sweet potatoes, buttermilk, and vanilla to the dry ingredients and mix until the batter is smooth.
• Stir in the chopped pecans.
• Spray 12 bundt pans with cooking spray and fill about ⅔ full with batter.
• Bake 10-15 minutes or until done.
• Allow the cakes to cool in the pan for at least 10 minutes. Remove and finish cooling on a wire rack.
• Set the wire rack into a baking pan and spoon the caramel pecan sauce over each one before serving.

Caramel Pecan Sauce

• Add all caramel ingredients to a heavy-bottomed saucepan. Allow butter to melt and sugar to dissolve and then bring to a boil. Stirring constantly.
• Boil for 1-2 minutes. Remove from heat and allow to cool. After the caramel sauce cools I add the toasted whole pecans directly to the sauce and then spoon over the bundt cakes.