Preheat oven to 350 degrees F. Grease 8-½ x 4-½-inch loaf pan and line pan, including up the sides, with parchment paper.

In mixing bowl, whisk together flour, baking soda, baking powder, salt and spices until no clumps remain.

In large mixing bowl, or in bowl of stand mixer fitted with whisk attachment, mix softened butter and brown sugar for 3-4 minutes. (Note: The mixture won't cream together, and this is okay.)

To same large mixing bowl, add sweet potato puree, maple syrup, vanilla extract and almond extract. Mix until smooth. (Note: The mixture will look a little clumpy, but comes together at the end.)

Add one egg and mix until completely combined before adding second egg.

Mix in sour cream, then carefully fold in flour mixture until combined. (Note: A few streaks of flour in the mixture can remain. Do not overmix.)

Into loaf pan, pour batter and smooth out top with rubber spatula. Bake 65-75 minutes, or until wooden skewer comes out with a few moist crumbs. Let cool in pan about 10 minutes, then remove from pan and cool completely on wire rack before glazing.

In mixing bowl, combine heavy cream, powdered sugar, maple syrup, vanilla bean paste and salt. Whisk until smooth, adding more cream or powdered sugar until desired consistency is reached. (Tip: Desired consistency is thick but still pourable enough to drip slowly down sides of cake leaving nice drip lines.)

Allow cake to cool completely before glazing. (Note: This is important for glaze to remain set on sides of cake.)

Onto cooled cake, pour glaze and let it drip down sides. Top with chopped toasted pecans, if desired.