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