Pre-heat oven 180ºC.
Grease a 10 inch tube pan with Stork Bake.
Cream Stork Bake and sugar until light and creamy.
Add the eggs and vanilla and mix well. Add the mashed sweet potatoes and mix thoroughly.
In a separate bowl, sift together flour, baking powder, cinnamon, bicarbonate of soda, nutmeg and salt.
Add the dry mixture to the butter mixture.
Pour the batter into the prepared baking pan and bake it for 1 hour.
Test with a cake tester or toothpick.
Let the pound cake cool for 15 minutes in the pan, then invert the cake onto a serving plate/cake stand.
*Serving suggestion: Dust with icing sugar.Recipe reprinted with permission of KoekiesEnCream. To see more recipes, click here.