Preheat the oven to 350°. Prepare two 8-inch round baking pans, line the bottom with parchment paper and grease the sides, lightly dust with flour.

Peel the sweet potatoes and use a grater or food processor to shred the sweet potatoes. Set aside.

Beat the eggs until light and fluffy. Add the sugar and beat on low speed until smooth. Then add the oil and bourbon and continue beating on low speed until well mixed.

In a medium bowl, combine the remaining dry ingredients. Slowly add the dry ingredients to wet ingredients and beat until incorporated. Fold in walnuts and sweet potatoes.

Pour the batter into the prepared pans, dividing evenly. Bake for approximately 25-30 minutes. Use a toothpick or knife to check the center of the cake. If your toothpick comes out clean, the cake is done. Allow the cake to cool completely.

Cut the butter into pieces, about 1 tablespoon size. Using the paddle attachment, whip butter for 3-5 minutes until the butter is fluffy and spreadable, scraping down the bowl occasionally until the butter is light and fluffy.

Then add the cream cheese and cream together with the butter for 2-3 minutes until they are whipped and free of lumps, scape down the bowl occasionally.

Slowly add confectionary sugar, 2-3 cups at a time, alternating with the liquid (vanilla extract, heavy cream, bourbon, salted caramel) and beat until desired consistency is reached. Add salt if desired.

Level off the cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake centered on the cake board.

Pipe a layer of frosting in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake, inverted. Apply a crumb coat the cake and put in the freezer for 5-10 minutes. Remove from freezer and add remaining frosting to the side and top of the cake. Decorate and serve.