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1
Preheat oven to 350; grease and flour a 10-inch tube pan.
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2
In a bowl, combine the flour, baking powder, baking soda, nutmeg, and salt together; stir with a fork to mix well.
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3
Combine the milk and vanilla together in a small bowl.
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4
In a large mixer bowl, beat the butter, sugar, and brown sugar together at high speed until light and well combined, stopping once or twice to scrap down the bowl.
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5
Add eggs, one at a time, beating well after each addition.
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6
Add the mashed sweet potatoes; mix at low speed for 1 minute or until the batter is evenly mixed.
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7
Add about half the flour mixture and beat gently, using a wooden spoon or a mixer at low speed, only until flour disappears into batter.
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8
Add half the milk and mix gently to combine; mix in the remaining flour, then the remaining milk, beating gently only until you have a thick, smooth batter.
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9
Scrape batter into prepared pan, smooth top; bake for 60-75 minutes, or until the cake is evenly browned, springs back when touched gently in the center, and a pick comes out clean.
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10
Cool in the pan on a wire rack for 20 minutes.
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11
Then use a table knife to loosen the cake from the pan.
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12
Turn out the cake onto the wire rack, place it top side up, and cool to room temperature.
