Sweet Potato Pound Cake With Marshmallow Frosting

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 2 cups mashed sweet potatoes
• 2 teaspoons vanilla extract
• 3-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup 2% milk
• 1/2 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 jar (3-1/2 ounces) marshmallow creme
• 1/4 teaspoon vanilla extract

1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla.
2. Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition.
3. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. In a small bowl, cream butter and confectioners' sugar. Beat in marshmallow creme and vanilla. Serve warm cake with a dollop of frosting.

butter, sugar, brown sugar, eggs, mashed sweet potatoes, vanilla, flour, baking powder, baking soda, ground nutmeg, ground cinnamon, salt, milk, butter, sugar, marshmallow creme, vanilla

Taken from www.tasteofhome.com/recipes/sweet-potato-pound-cake-with-marshmallow-frosting/ (may not work)