- 1/2 soft butter
- 1/2 cup shortening
- 2-2/3 cups sugar
- 4 eggs
- 2 cups cold mashed sweet potatoes
- 3-1/2 cups sifted flour
- 1 tspn salt
- 1 tspn cinnamon
- 1-1/2 tspns nutmeg
- 2 tspns baking soda
- 1 cup shopped walnuts
- 2/3 cup cold, strong black coffee
Cream butter, shortening, and sugar. Add eggs, one at a time, mixing well after each addition. Blend in mashed sweet potatoes.
Sift together dry ingredients; add nuts. Stir into creamed mixture, alternately with cold coffee.
Pour batter into 2 greased 9-x-5-x-3-inch loaf pans and 8 greased muffin-pan cups. Bake in moderate oven (375 degrees) 1 hour for loaves and 25 minutes for muffins, or until they test done in the center.
Cool 10 minutes. Remove from pan and cool completely.
More "Lost" Farm Journal RecipesHoney Sweet Potatoes with Corn Flakes (1946)
New Orleans Sweet Potato Pone (1932)
(Origin - "Farm Journal's Country Cookbook" edited by Nell B. Nichols, 1959.)