Sweet Potato Cake with Vanilla Maple Glaze

I've made this for Thanksgiving 2 years in a row and I love it more each time!

1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt


1 1/2 cups confectioners' sugar
2 1/2 teaspoons milk
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon maple extract
1 teaspoon butter

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
2. In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time. Add flour mixture to potato mixture. Beat on low until combined.
3. Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
4. To make the glaze, melt the butter and add to rest of ingredients. Mix until creamy. Pour over COOLED cake.