2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, softened
1 c. sugar
2 eggs
1 c. dairy sour cream
1/2 c. mashed cooked sweet potato
1 tsp. vanilla
Nut topping
2 tbsp. melted butter

Grease and flour a 10 inch tube pan. Combine flour, baking powder, soda and salt. In a large mixer bowl beat butter and sugar until smooth. Add eggs and beat until fluffy. Add sour cream, sweet potato and vanilla. Mix well.

Gradually beat in flour mixture until thoroughly combined. Spread 1/2 of the batter in bottom of prepared pan. Sprinkle with 1/2 cup nut topping. Spread remaining batter over topping. Stir butter into remaining nut topping. Sprinkle over batter.

Bake in 350 degree oven for 50 to 60 minutes or until toothpick inserted in cake comes out clean. Cool 10 minutes. Remove from pan. Re-invert on serving platter. Serve warm. Makes 12 servings.

NUT TOPPING:

Combine: 2 tbsp. sugar 1 tbsp. wheat germ 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 3/4 c. chopped pecans