Sweet potato bread

1 servings

Ingredients

QuantityIngredient
2cupsAll-purpose flour
1cupSugar
teaspoonBaking soda
¾teaspoonSalt
1teaspoonCinnamon; ground
½teaspoonCloves, ground
½cupPecans; chopped
½cupRaisins, or additional 1/2 c pecans
2Eggs; beaten
1cupSweet potatoes, mashed;
Cooked
½cupVegetable oil
½cupMilk

Directions

Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Preheat oven to 350° F. Combine first 6 ingredients in a large bowl, stirring well. Mix in pecans and raisins. Thoroughly combine eggs, sweet potatoes, oil, and milk. Make a well in center of flour mixture; add sweet potato mixture and stir just until dry ingredients are moistened. Pour batter into a greased and floured 9- x 5- x 3-inch loaf pan. Bake for 1 hour and 10 to 15 mins, or until a wooden pick inserted in center comes out clean. Let cool in pan 10 mins; then remove from pan, and let cool completely on a wire rack. YIELD 1 loaf NOTES : This is great to take to a dinner or picnic. Or to school or work

or to sneak a slice just before supper. Or just after.

from my kitchen to------------------------------->yours..... Dan Klepach