Sheryl Erickson, Terrell Mill TC Sunday Women B3
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 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon or nutmeg (optional)
1 tsp. vanilla extract
Preheat oven to 350. 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 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.
