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Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Sprinkle walnuts in pan; set aside.
Combine flour, SPLENDA® Granulated Sweetener, baking powder, salt, and soda in a large bowl; set aside.
Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Add sweet potatoes, buttermilk and extracts, beating until blended. Add flour mixture in thirds, beating until batter is smooth after each addition.
Add eggs, one at a time, beating just until yellow disappears. Spoon batter into prepared pan.
Bake 50 to 60 minutes or until a long wooden pick inserted in the center comes our clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on a wire rack.