Heat oven to 350°F.

Prepare cake batter according to box directions replacing, 1/2 of the water sweet potato syrup.

Spray a sheet cake pan with non-stick spray and smooth cake batter into pan. Bake for 35-40 minutes until a toothpick comes out clean.

Allow cake to rest 20 minutes then cut 8 circles out of the cake with a 4" diameter drinking glass or biscuit cutter. Carefully transfer cake circles into ramekins; set aside.

Place sweet potatoes in a small food processor and blend with yogurt until smooth.

Prepare instant pudding according to box directions then whisk in sweet potatoes. Divide and spoon over cake circles; refrigerate for at least 2 hours.

Before serving, top with whipped cream and garnish with candy corn.