1/2 c. butter
1/2 c. shortening
2 c. white sugar
2/3 c. brown sugar
4 eggs
2 c. mashed sweet potatoes
3 1/2 c. flour
1 tsp. salt
2 tsp. cinnamon
3 tsp. nutmeg
2 tsp. baking soda
1 c. chopped walnuts
2/3 c. cold strong coffee

Bake sweet potatoes until tender. Cool, peel, mash and set aside. Cream butter, shortening and sugars. Add eggs, one at a time. Blend in potatoes. Sift flours with spices and add to creamed mixture alternately with coffee. Add nuts. Pour into 30 greased muffin tins. Bake at 375 degrees for about 25 minutes. Cool 10 minutes. Makes 2 1/2 dozen. Freezes well. (Bake 25 minutes for large muffins, 15 minutes for small muffins.)