1 c. butter
1 lb. box of light brown sugar
3 eggs
1 tsp. vanilla
1 c. mashed sweet potato (from baked sweet potato)
3 c. flour
1 tsp. cinnamon
2 tsp. baking soda
1/2 c. milk
Cream cheese flavoring

Cream butter; add sugar gradually, beating until light and fluffy. Add eggs one at at ime, beating well after each addition. Beat in vanilla, then beat in sweet potato. Sift together flour, cinnamon and soda. Add to creamed mixture alternately with milk. Pour batter into two 9-inch greased and floured pans.

Bake at 350 degrees until firm to touch, about 40-45 minutes. Let cool in pans 5 minutes, then invert onto racks to finish cooling. Cool completely before layering and icing.

CREAM CHEESE FROSTING:

With an electric mixer, beat 4 ounces of room temperature cream cheese, 3 tablespoons room temperature butter, 1 1/2 cups confectioners' sugar and 1/2 teaspoon vanilla until smooth.