1 cup (2 sticks) margarine, softened
2 cups sugar
4 large eggs
2½ cups cooked, mashed sweet potatoes (about 4 to 5 medium)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla
½ cup flaked coconut
½ cup chopped pecans
Preheat the oven to 350 degrees. Grease a 10-inch tube pan. Set aside.
In a large bowl cream the margarine. Gradually add the sugar, beating well. Add the eggs, one at a time, beating well after each addition. Add the sweet potatoes, beating well.
In a medium bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to the sweet potato mixture, beating well after each addition (batter will be stiff). Stir in the vanilla, coconut, and pecans.
Spoon the batter into the prepared pan. Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Cool in the pan for 15 minutes. Remove from the pan and let cool completely.
Makes 10 to 12 servings
Dianne Buehrer, Countess Double Delight
Ramblin’ Red Roses,
Canton, Ohio