Sweet Potato Pound Cake w/Rum Glaze’ & Pecans

Ingredients:

You’ll need a 12 cup capacity bundt pan for this recipe.:

2 Cups Whipped Sweet Potatoes or Yams (You’ll need about 1¾ -2 Pounds of raw whole Sweet Potatoes)

½ Cup (1 Stick) Unsalted Butter plus 1 or 2 Tablespoons for the bundt pan, room temperature

8 Ounces Block Cream Cheese, room temperature

1 Cup Light Brown Sugar, firmly packed

2 Cups Granulated Sugar

4 Large Eggs, room temperature

1 Tablespoon Pure Vanilla Extract

2 Tablespoons Buttermilk or Whole Milk

3 Cups Cake Flour plus 1 to 2 Tablespoons for the bundt pan

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

¼ Teaspoon Salt

1½ Teaspoons Ground Cinnamon

¼ Teaspoon Ground Nutmeg

Rum Glaze:

2 Cups Powdered Sugar

3 to 4 Teaspoons Dark Rum or ¾ Teaspoon Rum Extract

1/3 Cup Heavy Cream

¾ Cup Chopped Pecans

Enjoy