Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with solid vegetable shortening and then sprinkle with granulated sugar. Or coat with Wilton Cake Release.
In a bowl, sift together flour, salt, baking soda, cinnamon, cloves, and nutmeg.
In the bowl of a stand mixer, mix together butter and sugar until light and fluffy.
Beat in eggs one at a time beating until just incorporated after each addition. Add vanilla and mashed sweet potatoes and mix into batter.
Add flour mixture slowly to egg mixture. Mix until combined.
Spoon into prepared tube pan. Bake at 350 degrees for 70 to 75 minutes. Remove and cool on a wire rack for 20 minutes until inverting on a serving plate to cool completely.
For the glaze
In a large bowl, whisk or beat all the cream cheese glaze ingredients until smooth. Drizzle over cooled cake. Store in an airtight container in the refrigerator.
To cook in two 9-inch loaf pans, bake for 55 to 60 minutes. To cook in three 7-inch bundt pans, bake for 45 to 50 minutes. I recommend this bundt pan to avoid it overflowing. It's taller than most bundt pans. I use this Tube Pan for all my pound cakes.