3 1/2 c. sifted flour
2 tsp. baking soda
1 1/2 tsp. nutmeg
1 tsp. baking powder
1 tsp. salt
1/2 tsp. allspice or 1 tsp. cinnamon
1 c. chopped walnuts
2 c. sugar
2/3 c. veg. or canola or safflower oil
4 eggs
2 c. mashed, cooked sweet potatoes
2/3 cup sour cream OR cold, strong coffee
In a med. bowl, sift first 6 ingred. Stir in walnuts, then set aside. In a large bowl using mixer on high, beat sugar and oil until light. Add eggs one at a time, beating well after each. Add sweet potatoes, blend well. On low speed, beat in dry ingred. alternately with sour cream or coffee (whichever one you are choosing to use)until well blended. Pour into 2 greased 9x5x3" loaf pans. Bake at 350 for 1 hour, or until golden brown and toothpick comes out clean. Cool in pans 10 minutes. Remove, finish cooling on racks. Wrap each loaf in foil. Let stand overnight (if you can actually wait that long) in a cool dry place before serving. Makes muffins too, but bake @400 for 20-25 minutes instead. Enjoy! (btw, the loaves freeze very well.)