Ingredients
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1 (8-oz.) package cream cheese, softened
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½ cup butter, softened
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2 cups sugar
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4 large eggs
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2 ½ cups cooked, mashed sweet potatoes
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3 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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¼ teaspoon salt
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1 teaspoon ground cinnamon or nutmeg (optional)
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1 teaspoon vanilla extract
Directions
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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.
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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.
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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).
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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.