For the Sweet Potato Pound Cake

• 3 C (385 g)  All Purpose Flour
• 1 tsp Salt
• 2 tsp Cinnamon
• ½ tsp Nutmeg
• ½ tsp Ground Cloves
• ¼ tsp Ginger
• 1 ½ tsp Baking Soda
• ½ tsp Baking Powder
• 4 Lg Eggs, at room temperature
• ½ C (85 g) Vegetable Oil
• 14 oz Can Eagle Brand® Sweetened Condensed Milk
• 1 ¾ C (425 g) Pureed Sweet Potatoes
• ¾ C (150 g) Granulated Sugar
• 1 tsp Pure Vanilla Extract

For the Maple Glaze

• 1 C Powdered Sugar
• ½ C Pure Maple Syrup