Step 1

Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with solid vegetable shortening and then sprinkle with granulated sugar. Or coat with Wilton Cake Release.

Step 2

In a bowl, sift together flour, salt, baking soda, cinnamon, cloves, and nutmeg.

Step 3

In the bowl of a stand mixer, mix together butter and sugar until light and fluffy.

Step 4

Beat in eggs one at a time beating until just incorporated after each addition. Add vanilla and mashed sweet potatoes and mix into batter.

Step 5

Add flour mixture slowly to egg mixture. Mix until combined.

Step 6

Spoon into prepared tube pan. Bake at 350 degrees for 70 to 75 minutes. Remove and cool on a wire rack for 20 minutes until inverting on a serving plate to cool completely.

Step 7

In a large bowl, whisk or beat all the cream cheese glaze ingredients until smooth. Drizzle over cooled cake. Store in an airtight container in the refrigerator.

Step 8

To cook in two 9-inch loaf pans, bake for 55 to 60 minutes. To cook in three 7-inch bundt pans, bake for 45 to 50 minutes. I recommend this bundt pan to avoid it overflowing. It's taller than most bundt pans. I use this Tube Pan for all my pound cakes.