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Wash and poke holes in each sweet potato, then roast them on 425 degrees for an hour before puréeing in a blender until smooth
Cream the 2 sticks of softened unsalted butter with the 1 cup brown sugar and ½ cup white sugar
Add the 1 tbsp vanilla extract, 1 tbsp cinnamon, 1 tsp nutmeg, and 1 tsp allspice
Beat in the 3 large eggs one at a time
Add the orange or red/yellow food coloring (optional)
In a separate bowl, whisk together the 3 cups all purpose flour, 1 tsp baking soda, and 1 tsp baking powder
Alternate adding the dry ingredients and ½ cup buttermilk to the butter mixture, mixing until just combined
Pour the batter into a buttered and floured bundt pan and bake for an hour at 350 degrees
For the glaze, melt the 2 sticks of unsalted butter with the 2 cups brown sugar and 1 cup evaporated milk
Remove from heat and whisk in the 1 ½ cups powdered sugar
Fold in the 1 cup chopped pecans
Let the pound cake cool for 10-15 minutes before flipping it onto a wire rack and topping with the glaze