3 c. sugar
4 eggs
1 c. cooking oil
2/3 c. water
3 1/2 c. plain flour
2 tsp. baking soda
1 tsp. salt
2 tsp. nutmeg
3 tsp. cinnamon
2 c. cooked and peeled sweet potatoes
1 c. chopped pecans
1 c. raisins
4 (1 lb.) coffee cans

Cream sugar and eggs. Blend in oil. Add water, flour, cinnamon, nutmeg, baking soda, and salt. Beat in sweet potatoes, mixing well. Add raisins and nuts.

Pour into four greased and floured 1 pound coffee cans. Bake at 350 degrees for 1 hour. Let cool. Cover with lids for storage. May be frozen in cans for future use.