Ingredients:

1 (8-oz.) package cream cheese, softened

1/2 cup butter, softened

2 cups of sugar

4 large eggs

2 1/2 cups cooked, mashed sweet potatoes

3 cups all-purpose flour 2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon or nutmeg (optional)

1 teaspoon vanilla extractInstructions

Directions:

Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy.

Gradually add sugar, beating until light and fluffy

Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.

Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl.

Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla.

Spoon batter into a greased and floured 10-inch (12-cup) tube pan.

Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Sweet Potato Pound Cake Loaves: Prepare batter as directed, pour into 2 greased and floured 8 1/2- x 4 1/2-inch loaf pans. Bake and cool as directed