Lyons Family Cookbook

Sweet Potato Nut Bread

1/2

cup

soft butter or margarine

1/2

cup

shortening, Spectrum Non-hydrogenated

2 2/3

cup

sugar

4

eggs

2

cup

cold, mashed sweet potatoes

3 1/2

cup

flour

1

tsp

salt

1

tsp

cinnamon

1 1/2

tsp

nutmeg

2

tsp

baking soda

1

cup

walnuts, chopped

2/3

cup

cold, strong black coffee

1

Cream butter, shortening and sugar. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes. Stir together dry ingredients. Add nuts. Stir into creamed mixture alternately with cold coffee. Pour batter into 2 greased 9x5x3" loaf pans and 8 greased muffin pan cups.

2

Bake in moderate oven, 375° for 1 hour for loaves and 25 minutes for muffins, or until they test done in center. Cool 10 minutes. Remove from pans completely.