4 eggs, separated--egg whites at room temperature
⅔ cup butter or margarine, softened
2 cups sugar
1 cup mashed cooked sweet potatoes
2 cups flour
1 tsp baking soda
½ tsp salt
2 tbsp cocoa
1 tsp allspice
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 cup buttermilk
1 tsp vanilla extract
1½ cups raisins
2 cups chopped pecans
confectioners' sugar, optional
Preheat oven to 325º
Grease and flour a 10" tube pan
Cream butter, gradually add the sugar, beating well at medium speed of an electric mixer. Add egg yolks, 1 at a time, beating well after each addition. Add sweet potatoes and mix well.
Combine flour, soda, salt, cocoa and spices. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients, mixing after each addition. Stir in vanilla extract, raisins and pecans
Beat egg whites until stiff peaks form; fold into batter. Spoon batter into the prepared pan. Bake 1 hour and 25 minutes or until toothpick comes out clean.
Cool in pan 10 minutes, remove from pan and let cool completely on a wire rack. Sprinkle with confectioners' sugar, if desired.