Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add egg yolks, one at a time, beating after each addition. Add sweet potato to mixture, mixing well. Combine flour and next 7 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla, raisins, and pecans. Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Sprinkle with powdered sugar, if desired.

Yield: 16 servings
Per serving: Calories 399
Fat 19.6g
Cholesterol: 74 mg
Sodium: 239mg

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