2 1/2 c. sifted flour
4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 tsp. ground cinnamon
1 c. butter, softened
1 c. firmly packed light brown sugar
Confectioners' sugar
4 egg yolks
2 tbsp. grated lemon peel
3/4 c. water
2 c. loosely packed shredded raw sweet potato
1 c. dark, seedless raisins
1/2 c. chopped peanuts
4 egg whites, stiffly beaten

Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, combine softened butter, brown sugar and egg yolks. Cream mixture until very light. Mix in lemon peel. Alternately add sifted dry ingredients and water beginning and ending with dry ingredients. Stir in sweet potatoes, raisins and peanuts then fold in egg whites. Pour batter into greased and floured 10 inch Bundt pan or 9 inch tube pan.