Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.

Cook the whole sweet potatoes in boiling water for about 15 to 20 minutes until tender, then drain and cool slightly before peeling and mashing to measure 2 cups.

In a mixing bowl, cream softened butter and sugar with a hand mixer on medium speed for 3 to 5 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each, then add vanilla extract until batter is smooth.

In a separate bowl, whisk together flour, cinnamon, nutmeg, baking powder, and salt until blended.

Gradually add the dry mixture to the creamed mixture, alternating with milk until just combined, careful not to overmix.

Fold in the mashed sweet potatoes gently using a spatula.

Transfer the batter to the prepared loaf pan, smoothing the surface, and tap the pan to remove air pockets.

Bake for 60 to 70 minutes until a toothpick inserted comes out clean, covering with foil if the top browns too quickly.

Let the loaf rest in the pan for 10 minutes before transferring to a wire rack to cool completely.

Slice and serve warm or at room temperature, optionally topping with whipped cream or caramel sauce.