Sweet Potato Pound Cake

Pound cakes are my most favorite cakes to bake.  What better choice for Thanksgiving than a Sweet Potato flavored pound cake?

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

1/2 cup butter, softened

2 cups 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 extract

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).

From Southern Living November 2011