1/2 c. soft butter or regular butter
1/2 c. shortening
2 2/3 c. sugar
4 eggs
2 c. cold mashed sweet potatoes
3 1/2 c. sifted flour
1 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
2 tsp. baking soda
1 c. chopped walnuts
2/3 c. cold, strong black coffee

Cream butter, shortening and sugar. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes. Sift together flour, cinnamon, nutmeg and soda. Add nuts. Stir into creamed mixture alternately with cold coffee. Pour batter into greased pans: two 9 x 5 x 3 inch loaf pans, 8 or 9 miniature loaf pans or paper lined muffin pans. Makes about 30 muffins. Bake at 375 degrees for 1 hour for large loaves, 35-40 minutes for miniature loaves, and 25 minutes for muffins or until they test done in center.