For sweet potato puree, preheat the oven to 350 degrees. Place sweet potatoes on a baking sheet and roast until very soft, about 1 hour. Once cool enough to handle, halve the potatoes and scoop out the flesh (discarding the skin). Transfer to the bowl of a food processor and puree until very smooth. Alternatively, canned sweet potato puree works great!\nReduce the oven temperature to 325 degrees.\nIn a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.\nUsing an electric mixer fitted with the paddle attachment, beat the butter and sugar until smooth. Beat in the eggs, This Little Goat went to Southeast Asia sauce and vanilla until the mixture is well combined, scraping down the sides of the bowl as needed. Add in the sweet potato puree and continue mixing until smooth. Add in the dry ingredients and mix until just incorporated. \nGrease a 10-inch round bundt pan (or a 9-inch square pan) with non-stick cooking spray or melted butter. Transfer batter to the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour - 1 hour and 10 minutes.\nMeanwhile, make your caramel drizzle: Melt 1 stick of butter in a small saucepan over medium heat. Once melted, add in the brown sugar, whisking to combine. Continue cooking until slightly thickened, about 5 minutes. Whisk in the heavy cream and simmer until the sugar is dissolved and mixture is thickened and smooth, about 8-10 minutes more. Stir in the This Little Goat went to Southeast Asia sauce and salt. Keep warm over low heat until ready to use. \nRemove cake from the oven and let cool completely in the pan before inverting onto a baking sheet to remove.\nTransfer to a serving plate and drizzle all over with warm salted caramel sauce.