1 1/2 cups sugar
2 eggs
1/2 cup oil
1/3 cup water
1 3/4 cup self-rising flour
1 teaspoon nutmeg
1 cup cooked, mashed sweet potatoes
1/2 cup chopped pecans or walnuts
1/2 cup raisins

Combine sugar, eggs, oil and water. Beat at medium speed until just combined. Combine flour and nutmeg; add to egg mixture, mixing until moistened. Stir in potatoes, nuts, and raisins. Spoon batter into 2 greased and floured 1-pound coffee cans. Bake at 350 degrees for 1 hour or until wooden tooth pick comes out clean. Cool in cans 10 minutes. Remove from cans to complete cooling.