1 3/4 c. sugar
1 c. cooked, mashed yams (cold)
3/4 c. soft shortening
1 tsp. cinnamon
1/2 tsp. salt
3 eggs, unbeaten
1 tsp. baking soda
1 c. buttermilk
2 c. sifted flour
3/4 c. chopped pecans

Combine sugar, yams, shortening, cinnamon and salt. Cream well. Add eggs, beating until blended. Combine baking soda and buttermilk. Add alternately with flour to the creamed mixture, beginning and ending with the flour. Coat the pecans with 2 teaspoons of flour. Stir into the batter. Turn into greased and floured 13 x 9 x 2 inch baking pan and bake at 350 degrees for 50 to 60 minutes. Cool and frost as desired.