Preheat oven to 350 F. Grease and flour a 12-cup bundt pan. Set aside.
In a medium-size bowl whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together butter, shortening, brown sugar, and granulated sugar just until combined.
Mix in eggs, one at a time, until combined.
Mix in vanilla extract and sweet potato puree.
Gradually mix dry ingredients into wet ingredients, alternating with the half and half. Mix just until all ingredients are incorporated.
Pour batter evenly into prepared pan. Shake the pan to remove air bubbles and even out the top.
Bake for 60- 70 minutes (may need longer or shorter check it at the 50-minute mark) Do not over-bake!
Once a toothpick inserted into the cake comes out clean or with moist crumbs clinging to it, remove the cake from the oven.
Place on a cooling rack to cool.
Once the pan is cool enough to touch, remove the cake from the pan to finish cooling completely.
To make the glaze, add all glaze ingredients into a bowl.
Mix until the glaze is silky enough to drizzle on.
Once the cake has cooled, drizzle on the glaze.
Immediately sprinkle on the pecans.
Cover cake with cake topper and let sit overnight to deepen the sweet potato flavor.