1/2 c. shortening
1 1/3 c. sugar
3 eggs
1 med. size sweet potato (already baked)
2/3 c. buttermilk
1 3/4 c. cake flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. nuts

Cream shortening and sugar. Add eggs one at a time, beating well after each. Combine cooled sweet potato that has been mashed with buttermilk. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture alternating with potato mixture, beating well after each. Then add chopped nuts.

Bake in greased and lightly floured pan at 325-350 degrees for 40-45 minutes or until fork comes out clean. Frost with butter cream frosting or with cream cheese frosting.