1 1/2 c. sugar
1/2 c. vegetable oil
2 eggs
1/3 c. water
1 3/4 c. plain flour
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. salt
1 c. cooked mashed sweet potatoes
1/2 c. raisins
1/2 c. chopped nuts

Combine sugar, oil, eggs and water. Beat at medium speed until mixed, combine next 5 ingredients. Add to egg mixture. Stir in potatoes, nuts and raisins. Spoon beat and spoon into loaf pan or bundt pan. Cook 1 hour on 250 degrees or until knife or toothpick comes out clean.

FLUFFY FROSTING:

2 egg whites
1 1/2 c. sugar
2 tsp. light corn syrup
1/3 c. water
1/2 tsp. salt
1 tsp. vanilla
Shredded coconut (opt.)

In top of double boiler, combine egg whites with sugar, corn syrup, water and salt; beat well with rotary or electric beater. Place over but not touching boiling water. Cook about 7 minutes, beating constantly, until stiff peaks form. Remove from heat, add vanilla and beat 2 more minutes.