1 c. shortening
3 c. sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. allspice
1/2 tsp. vanilla
6 eggs
1 1/4 c. buttermilk
1/2 c. softened butter
3 1/2 c. plain flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 c. chopped pecans
1 1/2 c. cooked sweet potatoes

Cream shortening, butter and sugar. Add sweet potatoes and beat well. Add eggs one at a time, beating well after each. Combine dry ingredients; add alternately with buttermilk. Grease and flour tube pan. Sprinkle 1/2 cup chopped nuts over bottom of pan; pour in batter and top with remaining pecans.

Bake in preheated 350°F oven 1 hour and 10 minutes. Cool 10 minutes before removing.