Sweet potato pound cake with rum glaze and pecans

* Preparation :

1 – Preheat oven to 350°.

2 –  In a bowl whisk together powdered sugar, rum and heavy cream .
3 – Put  potatoes on baking sheet and place into oven .
4 – Cover with oil and roast until soft
5 – Allow to cool for 21 min .
6 – Pour the flesh and place into mixing bowl.
7 – Using hand mixer beat for 3 min . Whisk until strings are minimum.
8 – Measure 2 cups of potatoes .
9 – In a  skillet roast pecans for about 5 min, let to cool and chop it.
10 – In a bowl, sift together cake flour/ baking powder/baking soda/salt/cinnamon/nutmeg & combine well.
11 – In a large bowl, combine butter, cream cheese and combine  together  for about 4 min .
12 – Add sugars & combine well until blended .
13 – Add egg/ vanilla/ whipped sweet potatoes and combine well.
14 – Pour half of the mixture and top with buttermilk . Pour lasting  mixture and blend  well.
15 – Put into oven and bake for 71 min . Permit to cool for 16 min.
Put with glaze / pecans .