Ingredients

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

• ½ cup butter, softened

• 2 cups sugar

• 4 large eggs

• 2 ½ cups cooked, mashed sweet potatoes

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 teaspoon ground cinnamon or nutmeg (optional)

• 1 teaspoon vanilla extract

Directions

• Step 1

  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.

• Step 2

  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.

• Step 3

  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).

• Step 4

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