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SweetPotato Pound Cake

1 cup sweetpotato, cooked and pureed

1/2 cup vegetable shortening

1/2 cup butter, softened

2 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

1 cup buttermilk

1/2 teaspoon almond extract

1/4 teaspoon coconut extract

1/4 cup slivered almonds, toasted and finely chopped

1/4 cup flaked sweetened coconut

1. Cream shortening and butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
2. Combine next 4 ingredients, stirring well; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in sweetpotatoes and flavorings; beat until well blended.
3. Grease and flour a 12-cup Bundt pan; sprinkle almonds and coconut evenly over bottom. Pour batter into pan.
4. Bake at 350*F for 1 hour. Cool in pan 10 minutes; remove from pan and cool completely.

Makes one 10-inch cake.

Recipe courtesy of North Carolina Sweetpotato Commission.

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