Delicious Sweet Potato Pound Cake with Salted Caramel Sauce & Pecans, Inspirational Thought

Fall calls for Sweet Potato and Pumpkin desserts. Which do you prefer? Pumpkin Pound - https://youtu.be/m750bseDtjQ Sweet Potato Pie - https://youtu.be/36L25vPGizM Harvesting Sweet Potatoes - https://youtu.be/TOL5tZk-ZC4
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Link to the book we wrote about our family's journey with Buddy - our special needs brother and Martha's twin - "Celebrating Sixty-Plus Years of Being a Twin to a Special Needs Brother "- https://amzn.to/47uUGus

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SWEET POTATO POUND CAKE
½ cup butter/margarine – room temperature
8 oz cream cheese – room temperature
1 cup granulated sugar
1 cup light brown sugar
4 eggs – room temperature
2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
3 cup all-purpose flour
2 ½ cup sweet potato mash

Cream together butter/margarine and cream cheese
Add sugar and mix until light and fluffy, 3-4 minutes
Add eggs one at a time, mixing between each egg
Add vanilla
Combine cinnamon, nutmeg, salt, baking powder and soda together and add to the cake batter
Add sweet potato mash
Add flour

Pour into a prepared bundt pan
Bake 350* 50-65 minutes
Let cool in pan 7-10 minutes before transferring it onto a cooling rack
Cool completely.

SALTED CARAMEL SAUCE
1 cup granulated sugar
1/4 cup water
1 tablespoon corn syrup
3/4 cup heavy cream
1 teaspoon vanilla extract
3 tablespoon butter/margarine, cut into a few pieces
1 teaspoon fine sea salt

Combine the sugar, water and corn syrup in a 2 quart saucepan over low-medium heat.
You can stir gently to help moisten the sugar crystals, do not let sugar crystals up the sides of the pot.
Increase the heat to medium and continue cooking. When the sugar starts to boil do not stir.
You can swirl the pot gently to mix and check the color of the sugar. When the sugar turns a deeper golden color it's ready.

When the sugar turns to golden brown immediately pour the heavy cream in and whisk.
Remove from heat and finish whisking the sugar and cream mixtures together.
Whisk in the vanilla
Add butter/margarine and continually whisk until all butter/margarine until all is melted
Whisk in the salt until it is dissolved

Pour the warm caramel into a glass jar, store in the refrigerator.
We do recommend and to have the salted caramel sauce at room temperature so it's easier to drizzle over the cake.

THE GOLDEN THOUGHT OF INSPIRATION
Don't judge each day by the harvest that you reap, but by the seeds that you plant.