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Ingredients:
3-1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon each allspice, cinnamon and nutmeg
3 cups sugar
1 cup shortening
1/2 cup butter, softened
1-1/2 cups cooked mashed sweet potatoes
6 eggs
1-1/4 cup buttermilk
1/2 teaspoon vanilla extract
1 cup chopped pecans
Directions:
Mix the flour, salt, baking soda, baking powder, allspice, cinnamon and nutmeg in a bowl. Beat the sugar, shortening and butter in a mixing bowl until creamy, scraping the bowl occasionally. Beat in the sweet potatoes until blended. Add the eggs 1 at a time, beating well after each addition. Add the flour mixture alternately with the buttermilk, beating well after each addition. Beat in the vanilla.
Grease and flour a bundt or tube pan. Sprinkle 1/2 of the pecans over the bottom of the prepared pan. Spoon the batter over the pecans and sprinkle with the remaining 1/2 cup pecans. Bake at 350 degrees for 70 minutes. Cool in pan for 10 minutes. Remove to a wire rack
and cool completely.
Pour yourself a cup of coffee and enjoy!
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