For the tarts (or bars). Preheat oven to 350°F. Spray with baking spray or butter and flour a 13x9x2" pan or 2 - 9" tart pans with removable bottoms or 8 - 4" individual tart pans. You can also use one 9 or 10" spring form pan for a deeper tart.

In a large bowl, cream together butter and sugar using an electric mixer. Add eggs and vanilla extract, mix to combine. Add sweet potatoes; mix well.

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix to combine. Slowly add flour mixture to butter mixture; mix well.

Pour batter into prepared pan(s); spread evenly. Bake 15-20 for individual or 20-25 minutes for 13x9 inch pan, or until a toothpick inserted in center comes out clean. While bars (or tarts) are baking prepare pecans and praline icing. Allow tarts (bars) to cool in pan(s) for 15-20 minutes before topping with icing.

For the praline icing. Combine butter and brown sugar in a sauce pan over medium high heat; bring to a boil. Lower heat to medium low and continue to boil for 2 minutes, stirring frequently.

Add half & half and return to boil, stirring constantly. Removed from heat.

Gradually add powdered sugar stirring until incorporated. Beat mixture until smooth. Pour icing over cake and spread with a knife to cover*. Scatter with pecans. Let icing cool and set completely before cutting into slices or squares.

For the praline pecans. Line a sheet pan with aluminum foil and oil lightly or spray with cooking spray.

Place butter and brown sugar in a microwave-safe bowl. Cook for 40 seconds, stirring after 20 seconds. Add pecans, stir to coat.

Turn out onto prepared pan . Bake 10-15 minutes, stirring every 5 minutes until deep golden. Remove from oven, add a pinch of sea salt and stir to separate. Cool.